two 8 oz cream cheese, softened to room temperature
3/4 c sugar
1 T flour
1 c sour cream
3 eggs
3 T coconut flavoring
3 t vanilla
TOPPIGN-
1/4 c caramel ice cream topping
8 Samoas, coarsely crushed
1/4 c shredded coconut.
Instructions
CRUST-Oven to 350 degrees. Crush the chocolate cookies. In a small bowl, mix with melted butter, stir to combine. Grease and 8 ½ inch spring form pan with cooking spray. Press crumb mixture into the bottom and halfway up the sides of the pan. Set aside.
FILING-In a med bowl, beat cream cheese and sugar until smooth. Beat in the flour, then sour cream. Beat in eggs at low speed just until blended. Add coconut flavoring and vanilla. Pour the filling into the crust.
Spread caramel topping over the top of the filling. Run a knife through to marble the topping into the filling. Do not completely mix them together. Sprinkle the crushed Samoas and the coconut on top. Bake 60-70 min. Do not open the oven during baking. After 60 min, test for doneness (a cheesecake is done when the edges are slightly puffed and the very center jiggles a little bit when the pan is tapped with a spoon). Cool for 10 min, then run a knife around the inside edge to loosen from the pan, but do not remove. Cool uncovered for 1 hour, then refrigerate, uncovered for 3-4 hours. Cover and refrigerate overnight. Remove pan when ready to serve.
Originally Submitted
3/19/2013
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