Description
Samoa Cheesecake is a decadent dessert inspired by the beloved Girl Scout Samoa cookies. It features a rich chocolate cookie crust, creamy caramel-infused cheesecake filling, and a luscious topping of toasted coconut, caramel drizzle, and melted chocolate. This cheesecake combines layers of flavor and texture to create a crowd-pleasing treat perfect for any special occasion.
Ingredients
Scale
For the crust:
- 1 ½ cups crushed chocolate graham crackers or chocolate cookies
- 5 tablespoons melted butter
For the cheesecake filling:
- 3 (8 oz) blocks cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ½ cup caramel sauce
For the topping:
- 1 ½ cups sweetened shredded coconut, toasted
- ½ cup caramel sauce (plus extra for drizzling)
- ½ cup semi-sweet chocolate chips, melted
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with foil to prevent leaks. In a bowl, combine crushed chocolate graham crackers with melted butter and press this mixture firmly into the bottom of the pan to form an even crust. Bake for 10 minutes, then remove and set aside to cool.
- Make the cheesecake filling: In a large bowl, beat softened cream cheese and granulated sugar until smooth and creamy, ensuring no lumps remain. Add the eggs one at a time, beating well after each addition for full incorporation. Mix in vanilla extract, sour cream, and caramel sauce until the batter is fully combined and velvety.
- Assemble and bake: Pour the cheesecake batter over the cooled crust, smoothing the top evenly. Place the springform pan inside a larger baking dish and pour about 1 inch of hot water into the outer dish to create a water bath. This technique helps the cheesecake bake evenly and minimizes cracking. Bake for 60 to 70 minutes, or until the center is just set and slightly jiggly when gently shaken.
- Cool the cheesecake: Turn off the oven and crack the oven door open, letting the cheesecake cool gradually inside for 1 hour. This prevents sudden temperature changes that can cause cracks. Afterward, refrigerate the cheesecake for at least 4 hours or preferably overnight to set fully.
- Prepare the topping: Before serving, toast shredded coconut by spreading it on a baking sheet and baking at 350°F (177°C) for 5–7 minutes, stirring once, until golden brown. Drizzle the cheesecake with additional caramel sauce and melted semi-sweet chocolate in a pattern reminiscent of Samoa cookies. Sprinkle the toasted coconut evenly on top to complete the look.
- Serve: Allow the toppings to set slightly before slicing the cheesecake into 12 servings. Enjoy this rich, luscious dessert that wonderfully balances caramel sweetness, toasted coconut, and chocolate flavors.
Notes
- To toast coconut, spread it evenly on a baking sheet and bake at 350°F for 5–7 minutes, stirring once, until golden brown.
- You can use store-bought caramel sauce or make your own homemade caramel for a richer flavor.
- The water bath helps prevent cracking during baking; however, if unavailable, you can skip it and cover any cracks with the caramel and chocolate toppings.
- For best results, chill the cheesecake overnight before serving to allow flavors to meld and texture to set.
