Ingredients
– 1 ½ cups crushed shortbread cookies (like Lorna Doone)
– ½ cup unsalted butter, melted
– 2 cups cream cheese, softened
– 1 cup granulated sugar
– 1 teaspoon vanilla extract
– 3 large eggs
– 1 cup shredded coconut, toasted
– ½ cup caramel sauce
– ½ cup semi-sweet chocolate chips
– 1 tablespoon coconut oil (for drizzling)
Equipment Needed
– 9-inch springform pan
– Mixing bowls
– Electric mixer or whisk
– Rubber spatula
– Measuring cups and spoons
– Baking sheet (for toasting coconut)
– Small saucepan (for melting chocolate)
Step-by-Step Instructions
To start, preheat your oven to 325°F (162°C). Next, I like to prepare my crust first. In a mixing bowl, combine the crushed shortbread cookies and melted butter until well combined. Press the mixture into the bottom of a greased springform pan, making sure it’s tightly packed. Bake this crust in the oven for about 10 minutes, allowing it to become slightly golden and fragrant. My kitchen fills with this lovely buttery aroma—it’s a smell I could get used to! (See the next page below to continue steps…)