Ingredients
– 1 ½ cups graham cracker crumbs
– ⅓ cup melted butter
– 2 cups cream cheese, softened
– 1 cup granulated sugar
– 1 teaspoon vanilla extract
– 3 large eggs
– 1 cup sour cream
– ½ cup chocolate chips
– 1 cup caramel sauce
– 1 cup shredded coconut
– Additional chocolate and caramel for drizzling on top
Equipment Needed
– 9-inch springform pan
– Mixing bowls
– Electric mixer or whisk
– Rubber spatula
– Measuring cups and spoons
– Double boiler or microwave-safe bowl (for melting chocolate)
– Oven
Step-by-Step Instructions
Let’s dive right into making this heavenly cheesecake! First, I preheat my oven to 325°F (165°C). While that’s heating up, I prepare my crust by mixing the graham cracker crumbs and melted butter in a mixing bowl until the crumbs are evenly coated. I then press this mixture firmly into the bottom of my springform pan, creating an even layer. This step is important because it gives the cheesecake that lovely crunchy base it needs. I pop the crust into the refrigerator to set while I work on the filling. (See the next page below to continue steps…)