Ingredients
– 1 ½ cups crushed shortbread cookies (I love using the Keebler brand!)
– ½ cup unsweetened shredded coconut
– ½ cup unsalted butter, melted
– 2 cups cream cheese, softened
– 1 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup caramel sauce, divided
– ½ cup toasted coconut (for garnish)
– Chocolate sauce (for drizzling)
Equipment Needed
– 9-inch springform pan
– Food processor (or a zip-top bag and a rolling pin)
– Mixing bowls
– Electric mixer (handheld or stand)
– Rubber spatula
– Measuring cups and spoons
– Baking sheet
Step-by-Step Instructions
Let’s get cooking! First, we need to prepare the crust. In my food processor, I blend the crushed shortbread cookies and shredded coconut together until they’re finely mixed. Then, I drizzle in the melted butter, mixing until it resembles wet sand. I firmly press this mixture into the bottom of my springform pan to form an even layer. This crust gives the cheesecake a delightful crunch and that Samoa cookie vibe. Make sure to pack it in tightly! (See the next page below to continue steps…)