Caramel Chocolate Coconut Cheesecake Bites


For the Crust

2 cups chocolate gram cracker cookie crumbs

¼ cup sweetened shredded coconut

6 tablespoons unsalted butter, melted

Pinch of fine sea salt salt

For the Filling

Four 8 Oz. packages cream cheese, at room temperature

1 cup Coconut sugar

3 tablespoons almond flour

4 large eggs, room temperature

½ cup sour cream

½ cup Caramel syrup

1 tablespoon pure vanilla extract

Caramel syrup and toasted coconut chips, to garnish

Move oven racks to the middle and lower third of your oven.

Preheat oven to 325, then line the bottom of a 9" springform pan with a round of parchment paper.

Set aside an oven-safe baking dish to be used as a water bath. (This makes the oven steamy, which is good for cheesecake.)

Make the Crust

In a medium bowl, combine chocolate cookie crumbs, shredded coconut and salt.

Pour melted butter on top and use a spatula to combine.

Press the mixture firmly into the base and halfway up the sides of the pan.

Use a measuring cup to help ensure the crust is even and pressed tightly into the corners.

Bake the crust for 15 minutes, then let cool while you make the filling.

Increase the oven to to 450°F.

Fill a oven-safe dish with water and carefully place it on the lower rack in the oven.

For the Filling

In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese, sugar and flour.

Mix until creamy and well combined, scraping the side of the bowl as needed. Add the eggs one at a time, mixing well between each addition.

Add the sour cream, Coronado and vanilla extract. Mix on low to combine.

Pour the filling into the crust, and bake 10 minutes.

Reduce the oven temperature to 250 and bake until edges are set and the center has a slight jiggle, 55 minutes to 1 hour.

Turn off the oven and let the oven and cheesecake cool for 10 minutes with the door closed, followed by 1 hour with the door open slightly. (Use a wooden spoon to prop it open.)

Cover the cheesecake with plastic wrap, then transfer it to the fridge to chill for at least 3 hours or overnight

To garnish, drizzle the cheesecake with Carmel syrup and sprinkle toasted coconut chips decoratively on top. Enjoy!
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