{"id":1703,"date":"2015-02-27T17:38:30","date_gmt":"2015-02-28T00:38:30","guid":{"rendered":"http:\/\/hill-kleerup.org\/blog\/margie\/?p=1703"},"modified":"2019-05-25T16:41:30","modified_gmt":"2019-05-25T22:41:30","slug":"coconut-caramel-cheesecake","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/coconut-caramel-cheesecake.html","title":{"rendered":"Coconut-Caramel Cheesecake"},"content":{"rendered":"<p style=\"text-align: left;\" align=\"CENTER\"><em>Of course, you buy a lot of Girl Scout cookies to freeze so you can have them all year. \u00a0However, you can substitute a caramel, chocolate, coconut cookie.<\/em><\/p>\n<p align=\"LEFT\"><b>Ingredients: <\/b><\/p>\n<ul>\n<li>2 boxes Girl Scout Caramel deLites cookies (sometimes called Samoas)<\/li>\n<li>1 \u00be lb block cream cheese (28 oz)<\/li>\n<li>\u00be c sugar<\/li>\n<li>1 tsp vanilla<\/li>\n<li>3 eggs<\/li>\n<li>\u00bd c whipping cream<\/li>\n<li>5 \u00bd oz chewy caramel candies, unwrapped<\/li>\n<li>3 Tab whipping cream<\/li>\n<li>4 oz flaked coconut<\/li>\n<li>3 oz semisweet chocolate<\/li>\n<li>3 Tab whipping cream<\/li>\n<li>2 oz flaked coconut, toasted<\/li>\n<\/ul>\n<p align=\"LEFT\"><b>Directions:<\/b><\/p>\n<ol>\n<li>Preheat oven 225\u00b0.<\/li>\n<li>Heavily butter the bottom of a 9 inch springform pan.<\/li>\n<li>Crush 5 cookies.<\/li>\n<li>Place whole cookies, bottom down, in the springform pan.<\/li>\n<li>Fill in gaps with crushed cookies.<\/li>\n<li>Set aside.<\/li>\n<li>Blend cream cheese, vanilla and sugar. Beat until smooth.<\/li>\n<li>Add the eggs, one at a time, beating between additions.<\/li>\n<li>Add \u00bd cup whipping cream.<\/li>\n<li>Set aside.<\/li>\n<li>In a double boiler, melt caramels until soft.<\/li>\n<li>Stir in 3 Tablespoon whipping cream to make a smooth mixture.<\/li>\n<li>Stir in 4 ounces of coconut.<\/li>\n<li>Pour cream cheese mixture into springform pan.<\/li>\n<li>Pour caramel coconut mixture, stirring lightly to swirl.<\/li>\n<li>Place pan on rimmed baking sheet.<\/li>\n<li>Bake for 2 hours.<\/li>\n<li>Remove from oven and chill thoroughly in the refrigerator.<\/li>\n<li>Melt the semisweet chocolate over water, until soft.<\/li>\n<li>Stir in 3 Tablespoon of whipping cream.<\/li>\n<li>Spread over top of cheesecake.<\/li>\n<li>Sprinkle with toasted coconut.<\/li>\n<li>Refrigerate over night.<\/li>\n<\/ol>\n<p align=\"LEFT\"><b>Serves: <\/b> 12<\/p>\n<p align=\"LEFT\"><b>Source:<\/b> Orange County Register, March 17, 1993<\/p>\n<p align=\"LEFT\"><b>Comment: <\/b>The whipping cream totals about \u00bd pint.<br \/>\nBe sure to use the block cream cheese, the whipped spreadable will not work \u00a0&#8211; \u00a0trust me, I have tried!<\/p>\n<p align=\"LEFT\">\n","protected":false},"excerpt":{"rendered":"<p>Of course, you buy a lot of Girl Scout cookies to freeze so you can have them all year. \u00a0However, you can substitute a caramel, chocolate, coconut cookie. Ingredients: 2 boxes Girl Scout Caramel deLites cookies (sometimes called Samoas) 1 \u00be lb block cream cheese (28 oz) \u00be c sugar 1 tsp vanilla 3 eggs &hellip; <a href=\"https:\/\/hill-kleerup.org\/blog\/margie\/coconut-caramel-cheesecake.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Coconut-Caramel Cheesecake&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","footnotes":""},"categories":[25],"tags":[121],"class_list":["post-1703","post","type-post","status-publish","format-standard","hentry","category-sweets-cakes","tag-vpwl"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/1703","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=1703"}],"version-history":[{"count":6,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/1703\/revisions"}],"predecessor-version":[{"id":3123,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/1703\/revisions\/3123"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=1703"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=1703"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=1703"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}