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If you’ve been looking for a showstopper dessert, this caramel cheesecake is it.
Caramel cheesecake has a story to tell! This dessert isn’t just a treat, it’s a love letter to creamy textures, buttery crusts, and the tropical twist of pineapple. Cheesecakes date back to ancient Greece, but this modern version combines that classic indulgence with the fun flair of caramel and coconut. Besides being super tasty, this recipe is easy to whip up and makes you feel like a dessert pro. Let’s dive into why everyone loves it: it’s a crowd-pleaser, a showstopper, and it even freezes beautifully for make-ahead magic. Ready to impress? Let’s get started!
Creamy caramel meets a buttery coconut crust in this showstopper cheesecake. Whether it’s for a special event or a weekend treat, this recipe is sure to become a go-to in your kitchen. If you love indulging in delicious desserts, this caramel cheesecake is going to be your new best friend.
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Caramel Cheesecake
- Prep Time: 30 minutes
- Resting Time: 120 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 40 minutes
- Yield: 12 depending on size 1x
- Category: Cake
- Method: Easy
Description
Looking for a dessert that combines creamy, rich flavors with a tropical twist? This caramel cheesecake is everything you’ve been searching for. With a simple, buttery coconut crust and a sweet caramel filling, it’s a treat that will impress everyone. It’s easy to make, but it feels like a special occasion dessert every time.
Ingredients
Crust:
- 3/4 packet of Tennis biscuits
- 60 ml shredded coconut
- 80 ml melted butter or margarine
Cheesecake:
- 180 ml pineapple juice
- 20 ml gelatin powder
- 250 g cream cheese
- 300 ml (1 tin) caramel (cooked condensed milk)
- 500 ml cream
- 1 teaspoon vanilla extract
Instructions
- Line a 23 cm spring form pan with parchment paper.
- Trust me, this makes it so much easier to remove the cheesecake later. Plus, it’s perfect if you want to go all-out with decorating.
- Toss the biscuits into a zip-lock bag and crush them into fine crumbs with a rolling pin.
- Mix the crumbs with the melted butter and coconut.
- Press this mixture firmly into the bottom of your pan.
- Place it in the fridge or freezer while you work on the filling.
- Pour half the pineapple juice into a microwave-safe bowl and sprinkle the gelatin on top.
- Let it sit for about 5 minutes until it’s set.
- Then, microwave it briefly, just enough to melt, not cook.
- Stir in the rest of the pineapple juice.
- If you’re making your caramel, pour a can of condensed milk into a small pot.
- Stir it over medium-low heat until it thickens (around 5–10 minutes).
- Keep an eye on it so it doesn’t burn. Let it cool before moving on.
- Store-bought caramel works great, too, if you’re short on time.
- Beat the cream cheese and caramel together until smooth and creamy.
- Add the gelatin mixture and beat again.
- Using an electric hand mixer is a game-changer for that perfect texture.
- In a separate bowl, beat the cream and vanilla until stiff peaks form.
- Gently fold the caramel mixture into the whipped cream.
- Pour it all over the crust, spreading it out evenly.
- Place the cheesecake in the freezer. Let it sit for at least 1–2 hours, but overnight is even better if you’re not in a rush.
- When it’s ready, feel free to get creative with toppings.
- Toasted coconut and fresh tropical fruit look stunning and taste amazing.
- Before serving, let it thaw, either in the fridge or at room temperature, so it’s soft and creamy, just like a proper cheesecake.
- Enjoy every bite of this tropical, caramel-infused delight!
- As per the image and my grandson, this Grandma received a special request for the decoration, so I opted and decided to go with Wilton decorating icing.
Notes
Created, Prepared, Tried, and Tested by Esme from SA Tasty Recipes – Saffas Daily Recipes and EsmeSalon Homemade Recipes
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Thank you for sharing