Samoa Cheesecake

Ingredients:

24 Oreo cookies
4 tablespoons melted butter
Pinch of salt
24 ounces neufchatel (low-fat) cream cheese, softened
1 cup granulated sugar
1 cup plain or vanilla Greek yogurt
2 teaspoons vanilla extract
3 eggs
2 cups shredded sweetened coconut
1 3/4 cups caramel dip or sauce
4 ounces dark chocolate

Directions:

1. Preheat the oven to 325°F and grease a 9-inch springform pan. Wrap the outside of the pan in 2 layers of heavy-duty aluminum foil to prevent water from seeping in.

2. Crush the Oreo cookies in a food processor or by hand. Mix in the melted butter and press the mixture into the bottom of the pan. Place the pan in a larger dish and set aside.

3. Using an electric mixer, beat the cream cheese until smooth. Add sugar, Greek yogurt, and vanilla, mixing well. Add eggs one at a time, mixing just until blended. Pour the mixture into the crust.

4. Place the pans in the oven and carefully pour boiling water into the larger pan to create a water bath around the springform pan.

5. Bake for about 1 hour and 30 minutes until the center is almost set. Let the cheesecake sit in the oven for 1 hour, then cool to room temperature and refrigerate for at least 4 hours.

6. Toast the coconut in the oven, then mix it with 1 cup of caramel sauce. Spread 1/2 cup of caramel sauce on the chilled cheesecake, top with the coconut mixture, and press it down.

7. Melt the chocolate and remaining caramel sauce separately, then pipe them onto the cheesecake in even lines.

Notes:

For a quicker version, you can use store-bought caramel dip and skip making the caramel sauce from scratch.

Recipe Stats:

Prep Time: 30 minutes
Cooking Time: 1 hour 30 minutes
Total Time: 6 hours 30 minutes
Calories per Serving: 450
Servings: 12

Disclaimer: Not all images are my personal photography, and apparently some of them are AI-generated. However, all the recipes shared are tested and delicious. Thank you for your understanding and happy cooking!”