Description
This caramel coconut cheesecake recipe blends creamy cheesecake, a chocolate crust, golden toasted coconut, and rich caramel for a decadent dessert perfect for any occasion.
Ingredients
CRUST:
1/2 cup crushed chocolate graham cracker cookies
2 tablespoons butter, melted
FILLING:
12 ounces cream cheese, room temperature
1/2 cup sugar
1/4 cup heavy cream
1/4 cup sour cream
1 1/2 teaspoons vanilla extract
1 tablespoon all-purpose flour
2 eggs, room temperature
1 egg yolk, room temperature
TOPPING:
1 1/2 cups sweetened shredded coconut
12 chewy caramels (unwrapped)
3 tablespoons heavy cream
1/4 cup chopped semisweet chocolate
Instructions
1. Grease a 7-inch springform pan and coat with nonstick spray.
2. Mix crushed graham crackers and melted butter. Press into the pan and freeze.
3. In a bowl, beat cream cheese and sugar until smooth.
4. Blend in cream, sour cream, vanilla, and flour.
5. Add eggs and yolk one at a time. Do not overmix.
6. Pour batter into crust. Cover pan with foil.
7. Add 1 cup of water and a trivet to the pressure cooker. Lower the pan in using a foil sling.
8. Cook on high pressure for 35 minutes. Natural release for 10 minutes, then quick release.
9. Check for doneness. If needed, cook for 5 more minutes.
10. Cool on rack, then chill overnight or at least 4 hours.
11. Toast coconut at 300°F for 20 minutes, stirring occasionally.
12. Melt caramels with cream in microwave, stirring every 20 seconds.
13. Mix toasted coconut into melted caramel and spread over cheesecake.
14. Melt chocolate and drizzle over the top. Serve immediately.
Notes
Use a homemade foil sling for easy lifting.
For best results, slice before refrigerating leftovers.
Top the cheesecake just before serving for optimal texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Pressure Cooker
- Cuisine: American