I can't even...
We rarely talk about the things in my life that I obsess over from day to day. That may have to change as I'm finding more and more things worthy of obsession and there's not enough space in my head to contain them all.
Be prepared for some of these obsessions to spew forth onto your computer screen in the coming weeks.
Like, let's talk about how my best friend works at the Gap (with a Master's degree, thanks Economy!) and is, like, my favorite fashionista because she is always on point with new trends. All the time. I can't even keep up. While I was obsessing over crackle nail polish last year, she was dousing her tips in a tie-dye water-bath. If you don't know what I'm talking about, consult Pinterest. But just know that her tie-dye manicure was way cooler than my shattered polish.
She always wins. Marcia Marcia Marcia!
Ok, now that we've established that I'm horrendously not in-style, I can say that our friendship works solely on the fact that, like in the ways of fashion, we are both keen on trying new things and exploring and, sometimes, failing miserably. She wears crazy trendy outfits. I have dyed my hair every color under the sun (my brother estimated "755 times"... I think that's a little too high, and a tad too specific). She loves traveling on a whim. I love cooking and exploring culture via my tastebuds. We learn about the best of the best through each other. And that makes us great.
I'm telling you this because I'm dedicating this cheesecake to her. She's going to be coming to visit my over the weekend, and I plan on making this for her.
Why?
Because for one, it's amazing. Tell me that anything that tastes like Samoas isn't amazing... you can't do it. And two, we have a mutual love and respect for Samoas and anything Samoa-related. It can be the actual cookie, some Samoa Dip, or even that storebough Samoa creamer (I love coffee, but she puts it in hot chocolate... delicious either way!). So, when I saw it, I immediately knew what we would be chowing down on this weekend.
I used an Oreo crust because, well, I love Oreo crusts. The filling is a caramel coconut cheesecake that is delicious enough to eat all on its own. But, combine that with the topping, which tastes like you totally scraped it right off the cookie, and you're in heaven.
We will be inhaling this all weekend long because it's the 4th of July weekend. And, because calories don't count on holidays.
What are your plans for the 4th???
Samoa Cheesecake
(adapted from Gimme Some Oven)
Crust:
1 1/3 cup crushed chocolate cookies (I used Oreos)
1/3 shredded coconut
1/3 cup butter, melted
Filling:
3 8oz. packages cream cheese, softened
3 eggs
1 cup packed light brown sugar
1 tbsp coconut extract
1 1/4 cup shredded coconut
Topping:
2 cups shredded coconut
1 1/4 cups Caramel Sauce
1/4 cup melted dark chocolate
Preheat oven 350F.
For the crust, combine all ingredients in a large bowl. Press down into the bottom of a greased springform pan wrapped in a double layer of aluminum foil. Bake the crust for 10 minutes, then let cool.
Reduce oven temperature to 325F.
For the filling, beat the cream cheese, brown sugar and coconut extract together on medium until the cream cheese is smooth. Add eggs and beat for an additional minute on low. Fold in the coconut until evenly distributed. Pour into the crust. Bake in a water bath for 45-50 minutes.
Refrigerate overnight.
For the topping, preheat oven 350F.
On a tin foil-lined baking sheet, spread the coconut into a thin even layer. Bake 5-6 minutes.
Give the coconut flakes a quick stir around the baking sheet to flip as many flakes as you can. Maintain a thin, even layer. Bake an additional 3-4 minutes, or until golden brown.
Toss the toasted coconut in 3/4 cup of caramel sauce until evenly distributed.
Spread 1/4 cup of the caramel sauce over the top of the cheesecake. Use a fork to pat down the sticky coconut in a thick layer on top of the cheesecake.
Drizzle the remaining 1/4 cup of caramel and dark chocolate over the top.
