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Family Tested & Approved
Makes 1 9-inch Cheesecake
FOR THE CRUST
oreo crumbs (from about 20 oreos, leave filling in the oreos))
FOR THE FILLING
coconut flakes, divided
cream cheese, softened (3 - 8 oz packages)
pure vanilla extract
vanilla wafers, broken into pieces
caramel sauce, divided
cool whip (or homemade whipped cream)
mini chocolate chips for topping
additional caramel sauce for topping
chocolate sauce for topping
Spread coconut onto a baking sheet covered with parchment paper. Bake at 325 degrees for 5-10 minutes, or until lightly toasted. Set aside to cool.
Combine Oreo crumbs and melted butter and press into the bottom of a greased 9 inch springform pan.
Combine cream cheese, sugars and extracts in a large bowl and mix until smooth.
Fold in 3/4 cup of coconut flakes, vanilla wafer pieces and 1/4 cup caramel sauce into cream cheese mixture.
Add Cool Whip to cream cheese mixture and stir until combined.
Add batter to crust in 3 parts, adding a little more of the caramel sauce each time until you've used all of the caramel.
Use a knife to swirl caramel around. Be careful to not put the knife through the crust.
Smooth out the top of the cheesecake.
Top cheesecake with remaining 1/4 cup coconut flakes, mini chocolate chips, chocolate sauce and caramel sauce
Refrigerate until firm, 4-5 hours.
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