Description
This Samoa Cheesecake is a decadent dessert inspired by the beloved Samoa cookies, featuring a buttery graham cracker crust, creamy caramel and coconut-infused cheesecake filling, and topped with drizzled caramel, chocolate, and toasted coconut. Perfect for cookie lovers craving a luscious, rich cheesecake with a tropical twist.
Ingredients
Scale
Crust
- 1 1/2 cups crushed graham crackers (or 1 1/2 cups crushed Samoa cookies)
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
Cheesecake Filling
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1 cup shredded toasted coconut (divided)
- 1/2 cup caramel sauce (plus extra for drizzling)
Toppings
- 1/2 cup caramel sauce (for drizzling)
- 1/4 cup melted chocolate (dark or milk chocolate)
- 1/2 cup shredded toasted coconut (for garnish)
Instructions
- Prepare the Crust: Preheat the oven to 325°F (163°C). In a medium bowl, combine the crushed graham crackers or crushed Samoa cookies, sugar, and melted butter until the mixture resembles wet sand. Press it evenly into the bottom of a 9-inch springform pan, using the back of a spoon to compact it firmly. Bake for 8-10 minutes until set, then remove and allow to cool.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2 minutes. Add sugar and vanilla extract and mix until combined. Beat in eggs one at a time, mixing well after each addition and scraping the bowl sides as needed. Stir in sour cream until fully incorporated.
- Incorporate Flavor: Gently fold in 3/4 cup of toasted coconut and 1/2 cup of caramel sauce into the cheesecake batter.
- Assemble and Bake: Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the surface with a spatula and tap the pan gently to release air bubbles. Bake for 55-65 minutes until the center is mostly set but still slightly jiggly. Turn off oven and leave the cheesecake inside with the door slightly ajar to cool for 1 hour.
- Chill the Cheesecake: Remove from oven and allow to reach room temperature. Refrigerate for at least 4 hours or preferably overnight to fully firm up.
- Prepare the Toppings: Drizzle the top of the chilled cheesecake with the remaining caramel sauce. Then drizzle melted chocolate in a zigzag pattern over the cake. Evenly sprinkle the remaining toasted coconut on top as garnish.
- Serve: Carefully remove the cheesecake from the springform pan and transfer it to a serving platter. Slice into wedges and serve to enjoy the Samoa-inspired flavors.
Notes
- You can substitute crushed Samoa cookies for a more authentic cookie flavor in the crust.
- Make sure the cream cheese is fully softened for a smooth cheesecake texture.
- To toast coconut, spread shredded coconut on a baking sheet and toast in a 350°F oven for 5-7 minutes, stirring once, until golden and fragrant.
- For neat caramel and chocolate drizzles, use piping bags or small spoons.
- This cheesecake is best served chilled and can be stored covered in the refrigerator for up to 3 days.
