Samoas Cheesecake
July 20, 2015
One of our favorite creamy, dreamy cheesecake is hugged on all sides by a shortbread cookie crumb crust and topped with toasted coconut caramel ganache and chocolate stripes. All the flavors you love in a Samoa combined with the decadence of cheesecake.
- Prep: 20 mins
- Cook: 1 hrs 5 mins
-
20 mins
1 hrs 5 mins
1 hrs 25 mins
Directions
For the crust:
Crush the shortbread cookies to fine crumbs (I used a food processor) and mix with the melted butter. Press into the bottom and up the sides of a 9- or 10-inch springform pan. Set aside.
For the filling:
Beat cream cheese and sugar in large bowl with electric hand mixer on medium speed until smooth and creamy. Add ricotta cheese and vanilla; mix well.
Add eggs, one at a time, beating on low speed after each addition just until blended.
Bake for 60-70 minutes or until center is almost set.
Turn oven off. Open oven door slightly. Let cheesecake set in oven 1 hour.
Remove cheesecake from oven; cool completely before topping.
For the topping:
Place caramels and milk in a microwave safe bowl. Microwave in 30-second increments, stirring after each, for 2-3 minutes until caramel is melted and smoothly combined with the milk.
Assembly:
Spoon/spread the caramel mixture gently over the cheesecake. Drizzle the melted chocolate over the caramel topping.
Chill for at least 4 hours before serving.
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