Samoas Cheesecake Recipe

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Samoas Cheesecake
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Ingredients
17
Count
Nutrition
867
Calories
Total time
180
Minutes
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Ingredients:

Directions:

  1. To make the brown butter:.
  2. Cut 1/4 cup of butter into pieces. Heat butter in a heavy saucepan over medium heat. Stir the butter or swirl the pan so the butter does not get burnt. Remove from heat when butter turns light brown and gives off a nutty aroma. Set aside.
  3. In a separate bowl, whisk the flour, cornstarch and salt together.
  4. Cream the remaining 1/4 cup butter(at room temp) until smooth and add the sugar, beating for about 2 minutes. Beat in the vanilla extract and the brown butter. Gently stir in the flour mixture just until incorporated. Take cookie base and press down into a 10 inch spring form pan that has already been buttered/floured and lined with parchment paper.
  5. Bake at 350F for 10 minutes. Set out to cool.
  6. For the Cheesecake:.
  7. Cream the cheese until soft. Add in the sugar and mix well. Decrease the mixer speed to low and add the flour.
  8. Add eggs in one at a time scraping bowl down to make sure that there are no lumps.
  9. Stir in the vanilla. The coconuts can be added now; it just get stirred inches.
  10. Pour batter into the pan. Bake in a water bath at 350F for approx 1 1/2 -2 hours. Let cake sit at room temperature until cool, then chill overnight.
  11. For the Caramel:.
  12. Pour the sugar into the center of a deep saucepan. Carefully pour 1/3 cup water around the walls of the pan, trying not to splash any of the sugar onto the walls. Do not stir; gently draw your finger twice through the center of the sugar, making a cross, to moisten it. Over high heat, bring to a full boil and cook without stirring, swirling the pan occasionally to even out the color, until the mixture is medium caramel in color, 5 to 10 minutes. Immediately turn off the heat and use a wooden spoon to slowly and carefully stir in the cream(it will bubble up and may splatter).
  13. Allow caramel to cool for a few minutes then stir in 12 ounces of sweetened coconut(you can add more if you would like). Stick in the fridge for 5-10 minutes.
  14. For the Chocolate:.
  15. Melt in a metal bowl over simmering water. Once cooled put into a pastry bag.
  16. To Assemble:.
  17. Once the cheesecake has chilled overnight. Place some of the topping on the cheesecake and spread it around to cover the top. It may be a little runny that is okay. Pipe chocolate stripes onto the cheesecake, as many as you would like and chill for another hour.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 866.79 Kcal (3629 kJ)
Calories from fat 497.33 Kcal
% Daily Value*
Total Fat 55.26g 85%
Cholesterol 201.64mg 67%
Sodium 458.45mg 19%
Potassium 355.64mg 8%
Total Carbs 85.37g 28%
Sugars 67.97g 272%
Dietary Fiber 1.43g 6%
Protein 10.58g 21%
Vitamin C 0.1mg 0%
Vitamin A 0.1mg 3%
Iron 1mg 5%
Calcium 122.2mg 12%
Amount Per 100 g
Calories 359.15 Kcal (1504 kJ)
Calories from fat 206.07 Kcal
% Daily Value*
Total Fat 22.9g 85%
Cholesterol 83.55mg 67%
Sodium 189.96mg 19%
Potassium 147.36mg 8%
Total Carbs 35.37g 28%
Sugars 28.16g 272%
Dietary Fiber 0.59g 6%
Protein 4.38g 21%
Iron 0.4mg 5%
Calcium 50.6mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 21.7
    Points
  • 24
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sugar

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