Ingredients
– 1 ¾ cups of crushed shortbread cookies (about 24 cookies)
– ½ cup unsalted butter, melted
– 3 cups cream cheese, softened
– 1 cup granulated sugar
– 3 large eggs
– 1 teaspoon vanilla extract
– 1 cup shredded sweetened coconut, toasted
– 1 cup caramel sauce (store-bought or homemade)
– ½ cup semi-sweet chocolate chips, melted (for drizzling)
Equipment Needed
– 9-inch springform pan
– Mixing bowls
– Electric mixer or stand mixer
– Rubber spatula
– Measuring cups and spoons
– Baking sheet (for toasting coconut)
– Parchment paper (optional, for easy serving)
Step-by-Step Instructions
First things first, let’s prep that crust! I start by preheating my oven to 350°F (175°C). In a mixing bowl, I combine the crushed shortbread cookies with the melted butter until all the crumbs are nicely coated. Then, I press the mixture firmly into the bottom of my springform pan, ensuring it’s compact. Once that’s done, I pop it in the oven for about 10 minutes to set it, and let me tell you, when it starts to bake, the aroma of buttery cookies fills the kitchen! It’s simply heavenly. (See the next page below to continue steps…)