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Samoa Cheesecake


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  • Author: Olivia
  • Total Time: 1 hour 30 minutes
  • Yield: 12 slices

Description

This Samoa Cheesecake combines the rich and creamy texture of classic cheesecake with the iconic flavors of the Samoa cookieโ€”caramel, toasted coconut, and chocolate drizzle. Itโ€™s the perfect dessert for cookie lovers and cheesecake fans alike!


Ingredients

Scale

For the 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

For the 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)

For the Topping:

 

  • 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

  1. Prepare the Crust:

    • Preheat the oven to 325ยฐF (163ยฐC).
    • In a medium bowl, combine the crushed graham crackers (or crushed Samoa cookies), sugar, and melted butter. Stir until everything is well combined and the mixture resembles wet sand.
    • Press the mixture into the bottom of a 9-inch springform pan to form an even crust. Use the back of a spoon to press it down firmly.
    • Bake for 8-10 minutes or until the crust is set. Remove from the oven and allow it to cool while you prepare the cheesecake filling.
  2. Prepare 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 the sugar and vanilla extract, and mix until well combined.
    • Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
    • Stir in the sour cream until fully incorporated.
    • Gently fold in 3/4 cup of the toasted coconut and 1/2 cup of caramel sauce.
  3. Assemble the Cheesecake:

    • Pour the cheesecake filling onto the cooled crust in the springform pan.
    • Smooth the top with a spatula and tap the pan on the counter to remove any air bubbles.
    • Bake for 55-65 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly cracked for 1 hour.
    • After an hour, remove from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to firm up completely.
  4. Prepare the Toppings:

    • Once the cheesecake has chilled, drizzle the top with the remaining caramel sauce.
    • Drizzle melted chocolate over the caramel sauce in a zigzag pattern.
    • Sprinkle the remaining toasted coconut evenly over the top.
  5. Serve and Enjoy:

    • Remove the cheesecake from the springform pan and transfer it to a serving platter.
    • Slice into wedges and enjoy the Samoa-inspired goodness!

Notes

  • To toast coconut: Place shredded coconut in a single layer on a baking sheet and bake at 350ยฐF (175ยฐC) for 5-8 minutes, stirring occasionally until golden brown.
  • For an extra indulgent treat, drizzle additional caramel and chocolate sauce just before serving.

 

  • For a no-bake version, substitute the filling with a no-bake cheesecake mixture and refrigerate until set.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 380
  • Sugar: 32g
  • Sodium: 210mg
  • Fat: 28g
  • Saturated Fat: 14g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 31g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 85mg
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