4. Loco for Coco, using Samoas
from Momma Nik’s
Momma Nik’s holds the winning recipe for the Outside the Box competition. Located in Brentwood, owner Niki Gilliam learned how to bake cheesecakes at her mother’s side and continues to make delicious treats at Momma Nik’s.
The Loco for Coco dessert uses one of the most popular Girl Scout cookie – Samoas.
For the Crust
15 graham crackers
2 tbsp butter melted
For the Cheesecake Filling
4 -8 ounce packages of cream cheese
1 1/2 cups of white sugar
3/4 cup of milk
1 cup sour cream
1 tbsp vanilla extract
1/4 cup of all-purpose flour
2 cups cream of coconut
12 premade dark chocolate cups
1 cup fresh coconut toasted
For the Cream of Coconut Mixture
1 cup of cream of coconut
12 Samoa cookies chopped
For the Topping
1/2 cup Momma Nik’s Whiskey caramel
1/2 cup toasted coconut
Preheat oven to 325 degrees. In a medium bowl, mix graham cracker crumbs with melted butter. Press into bottom of 9″ springform pan. Place in freezer and allow to set. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate.
Mix in sour cream, vanilla, cream of coconut, and flour until smooth. Remove crust from freezer and fill 1/3 with cheesecake filling. Fill each chocolate cup with a heaping teaspoon of the cream of coconut mixture and press into the filling just until cheesecake surrounds the chocolate cups.
Sprinkle 3/4 cup toasted coconut, leaving the remaining 1/4 c for garnish. Fill with remaining cheesecake filling and bake for 60-80 minutes. The outer edge should be set and there should be a slight jiggle in the center of the cheesecake. Turn off oven, leaving the oven doors partially open until room temperature.
Remove and place in refrigerator overnight, uncovered. Once cooled and plated, drizzle with caramel mixture and garnish with remaining 1/4 cup toasted coconut.
[scroller style=”sc1″ title=”More Food & Wine ” title_size=”17″ number_of_posts=”8″ speed=”5000″]