Ingredients

The following ingredients have 13 Servings
  • Crust:
  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter (melted)
  • 1 1/2 tsp vanilla extract
  • 1/2 cup brown sugar
  • Cheesecake:
  • 3 8- oz packs of cream cheese (softened)
  • 6 oz coconut Greek yogurt
  • 1/2 cup white granulated sugar
  • 2 tsp vanilla extract
  • Topping:
  • 14 oz sweetened coconut
  • 7 oz Dulce de leche
  • 7 oz hot fudge topping

Instruction

  • Lightly grease a 13x9 baking dish.
  • In a small bowl, combine graham cracker crumbs, melted butter, vanilla extract and brown sugar. Mix very well using a large fork.
  • Spread crumb mixture in the bottom on the baking dish. Spread it around evenly and press down firmly.
  • In a bowl of an electric mixer, beat cream cheese on medium-high speed until smooth and fluffy. Scrape sides and bottom on the bowl, add yogurt, vanilla and sugar and beat for another 2-3 minutes.
  • Spread cheesecake mixture all over the crust, evenly.
  • Warm up hot fudge topping and Dulce de leche if it was refrigerated, so it's easier to drizzle. Place each topping into a piping bag. Cut off a small tip when ready to drizzle.
  • To toast coconut: Preheat the oven to 350. Spread coconut in one even, thin layer in a baking sheet. Bake coconut for 5-8 minutes until it turns golden brown. Make sure to stir coconut every couple of minutes so that it toasts evenly. Let it cool to room temperature.
  • Drizzle some hot fudge topping over the cheesecake.
  • Spread toasted coconut over the top, evenly.
  • Drizzle more hot fudge topping over the top and then Dulce de leche.
  • Cover the baking pan with saran wrap and refrigerate until ready to serve or at least 3 hours.
  • *Tip: topping is sticky. To make cutting easier, use a sharp knife and coat it with some non-stick cooking spray.*