My birthday is on Saturday and the one dessert I request is the low-carb cheesecake from The Cheesecake factory. When I was thinking about my birthday plans, this mix came to me. The mix of the caramel and coconut topping with the cheesecake filling is perfection.
This version is not even close to being low-carb or even healthy for that matter. It is really rich, so I would recommend your serving sizes to be really small. I used wine glasses but think more like shot glasses. A little goes a long way with this one.
Crust: 2 cups graham cracker crumbs ~ 2 tablespoons butter, melted ~ 1 teaspoon sugar
Filling: 1 cup heavy cream ~ 1/2 cup confectioners’ sugar ~ 2 tablespoons granulated sugar ~ 1 package (8 ounces) of cream cheese, softened, and whipped smooth ~ 1 TSP Vanilla Extract
Topping: 1 cups shredded sweetened coconut ~ 6 oz of caramel bits (approx. 1 cup) ~ 3 Tablespoons milk (I used Almond Milk) ~ 1/4 teaspoon salt Optional: 1/2 cup chocolate chips and splash of milk
Spoon or pipe on top of the crust.
For the Topping: In a saucepan, add the caramels, milk and salt heating on medium and stirring constantly so as not to burn. Once the caramel mixture is smooth, remove from heat and mix in the coconut. Spoon on top of the cheesecake mixture.
Refrigerate for 1-2 hours. Optional: Mix chocolate chips and milk and heat in the microwave for 30 seconds or until melted and spread on top.
Serve and devour!