This Samoa Cheesecake recipe is inspired by means of the famous female Scout cookies (a.k.a. “Caramel Delights”). It’s a simple vanilla cheesecake base, made with an Oreo crust, and crowned with caramel, toasted coconut and drizzled with chocolate.
The idea for this cheesecake got here after I found out that I had a surplus of coconut in my pantry. five bags of coconut! This might be a great indicator that it’s time to — ahem — smooth out and prepare the ol’ pantry. And consume a number of coconut.
I had without a doubt notion of this idea some months in the past when girl Scouts had been out everywhere knocking on doorways and efficaciously tempting me after I walked right into a grocery store. Gooey caramel-y coconut regarded like the perfect topping for a cheesecake. And whilst paired with a yummy Oreo crust, and my preferred lower-fats Greek yogurt filling, the factor combo appeared like a healthy made in cheesecake heaven.
Cheesecake Ingrdeinents :
- 4 Tablespoons melted butter
- pinch of salt
- 3 (8-ounce) bricks neufchatel (low-fat) cream cheese, softened
- 1 cup granulated sugar
- 24 Oreo cookies
- 1 cup plain or vanilla Greek yogurt
- 2 tsp. vanilla extract, store-bought or homemade
- 3 eggs
Samoa Toppings Ingredients :
- 1 3/4 cups caramel dip or sauce
- 4 ounces dark chocolate
- 2 cups shredded sweetened coconut
To Make The Cheesecake :
- Preheat oven to 325°F, and grease a 9-inch springform pan. cautiously wrap the outside of the pan in 2 layers of heavy-responsibility aluminum foil, being certain that there aren't any gaps in which water should seep via.
- add Oreo cookies to the bowl of a food processor, and method till absolutely crumbled. (Or you could try this step by using hand with the aid of crushing Oreos with a meat mallet inside a ziplock freezer bag.) add in the melted butter, and stir or method until frivolously combined with the Oreos. Press the Oreo mixture lightly into the lowest of the springform pan. Then vicinity the pan in a big roasting dish (or any pan larger than the springform), and produce a tea kettle or pot of water to boil in practise for the water bathtub. Set apart. (*if you don’t want to area the pan directly in a water tub, you could pass this remaining step and just area a pan of water at the shelf beneath the cheesecake pan.)
- the use of an electric mixer, beat cream cheese on medium velocity for three minutes till clean. add sugar and beat for an extra minute till well mixed. upload Greek yogurt and vanilla, and beat for an additional minute, stopping partway to scrape the bottom of the bowl with a spatula. upload eggs, one at a time, beating on low pace after each addition simply till combined. Do no longer overbeat! Pour into crust.
- area the double pans in the oven on a shelf on the lowest 1/3 of the oven. Very cautiously use a tea kettle (or big measuring cup) to pour the boiling water within the larger pan to form a water bath around the springform, in order that it comes up approximately 1-inch around the springform.
- near the oven door, and bake about 1 hour 30 min, or till center is nearly set. (The cake should still jiggle ever so barely.) turn oven off, and open oven door slightly. let cheesecake set in oven 1 hour. Then eliminate cheesecake from oven, cautiously run a knife around the rims of the cake, after which let cool to room temperature. Refrigerate at least 4 hours or in a single day. put off springform rim, and pinnacle cheesecake with Samoa topping. go back the cheesecake to the fridge for as a minimum 15 minutes for the topping to set. Then serve, or cover and refrigerate for up to five days.
To Make The Toppings :
- Preheat oven to 350 degrees F. unfold shredded coconut out in an even layer on a parchment-protected (or aluminum foil-included) baking sheet. Bake for about 6 mins, or till the pinnacle layer of coconut is toasted and gently golden, then eliminate the tray and stir the coconut. Bake for an extra 3-4 minutes or until the new layer of coconut is lightly golden. (hold a near eye on it so that the coconut does not burn.) dispose of the pan, and pour coconut into a blending bowl.
- add 1 cup caramel sauce to the bowl with the coconut, and stir to mix. (if your caramel isn't very pour-able, heat it inside the microwave or in a small saucepan until it is simply barely warmed.)
- the use of a spoon, unfold a separate half cup of caramel sauce onto the chilled cheesecake. Then top with the caramel/coconut mixture, and press it down until the top of the cheesecake is protected.
- Pour the melted chocolate into a piping bag or a Ziplock bag with the corner snipped off, then pipe it onto the pinnacle of the coconut/caramel combination in even lines. Repeat in a separate bag with the last caramel sauce.
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