Description
This indulgent Samoa Cheesecake combines creamy, smooth cheesecake with the iconic flavors of the beloved Samoa cookie. Featuring a buttery graham cracker or Samoa cookie crust, a luscious cream cheese filling swirled with toasted coconut and caramel sauce, and topped with caramel drizzle, melted chocolate, and more toasted coconut, this dessert is perfect for coconut and caramel lovers seeking a decadent treat.
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 your oven to 325°F (163°C). In a medium bowl, combine the crushed graham crackers or Samoa cookies, sugar, and melted butter. Stir until the mixture resembles wet sand. Press this evenly into the bottom of a 9-inch springform pan, using the back of a spoon to press down firmly.
- Bake the Crust: Bake the crust in the preheated oven for 8-10 minutes, until it sets. Remove it from the oven and let it cool while you prepare the filling.
- 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 the sugar and vanilla extract, mixing until well combined. Then add the eggs one at a time, beating well after each addition, scraping down the sides as needed.
- Add Sour Cream and Flavorings: 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 to infuse flavor and texture.
- Assemble the Cheesecake: Pour the filling over the cooled crust in the springform pan. Smooth the top with a spatula and tap the pan gently on the counter to release any air bubbles.
- Bake the Cheesecake: Bake for 55-65 minutes, or until the center is set but still slightly jiggly. Then turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool slowly.
- Chill the Cheesecake: Remove from the oven and cool to room temperature. Then refrigerate for at least 4 hours, preferably overnight, to allow it to set completely.
- Prepare the Toppings: Once chilled, drizzle the cheesecake with the remaining caramel sauce. Drizzle melted chocolate over the caramel in a decorative zigzag pattern. Finally, sprinkle the remaining toasted coconut evenly on top.
- Serve and Enjoy: Remove the cheesecake from the springform pan, transfer to a serving platter, and slice into wedges. Enjoy the rich, Samoa-inspired flavors!
Notes
- Use crushed Samoa cookies instead of graham crackers for an even more authentic flavor.
- To toast coconut, spread it on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally until golden.
- Make sure the cream cheese is softened to avoid lumps in the filling.
- For cleaner slices, chill the cheesecake thoroughly and use a hot, wet knife when cutting.
- Leftovers should be stored covered in the refrigerator for up to 3 days.
