My mom wanted this cheesecake for one of her “splurge” diet days, one of those days happened to fall on her birthday! So it became her birthday cheesecake. I used a picture she found as inspiration and made all my own recipes for the cheesecake. It is inspired by the girl scout coconut, caramel and chocolate cookies and it was sooo good!
Get the recipe for the cheesecake here. (just leave out the spices and exchange the pumpkin for 1/2 cup of sour cream.)
Caramel sauce is very simple:
1 cup packed brown sugar
1/2 Cup half and half
1/4 cup butter
1 teaspoon Vanilla Extract
Over medium heat, combine cream and brown sugar and butter. Whisk until sugar is dissolved and the sauce is smooth and thickens slightly. Add in a teaspoon of vanilla and continue to cook for another minute or so. remove from heat and allow to cool slightly before pouring into a jar for storage.
For the chocolate sauce i use a small amount of heavy cream warmed, add in chocolate and mix it until it is smooth and syrupy. For thicker chocolate sauce add more chocolate, for thinner chocolate sauce add more cream. It is super simple!
After you bake the cheesecake, top it with toasted coconut and drizzle with your homemade caramel and chocolate sauces!
Happy baking! -B