If you’ve ever indulged in the classic Girl Scout cookie treat and wished you could bottle up those caramel, coconut, and chocolate flavors into something even dreamier, you’re about to fall in love with this Samoa Cheesecake. This incredible dessert transforms those irresistible Samoa flavors into a creamy, decadent cheesecake with a toasted coconut graham crust, luscious cream cheese filling, rich caramel-coconut topping, and the perfect drizzle of melted chocolate. Trust me—whether you’re making it for a special celebration or a cozy weekend at home, this Samoa Cheesecake will win instant fans with every forkful.

Ingredients You’ll Need

You might be shocked at how approachable these ingredients are, yet each one has a job—adding texture, richness, or that signature caramel-coconut-chocolate flair. Everything here is a key player in crafting the bright flavors and dreamy layers that make Samoa Cheesecake unforgettable.

Graham cracker crumbs: The buttery, slightly sweet base that supports every single luscious bite.
Sweetened shredded coconut (toasted): Adds a toasted nutty chew to the crust and that unbeatable golden crunch on top.
Granulated sugar: Essential for sweetening the crust and the creamy filling just right.
Unsalted butter (melted): Brings the crust ingredients together and provides a melt-in-your-mouth texture.
Cream cheese (softened): The base of all things rich, smooth, and tangy in this cheesecake.
Sour cream: Adds silkiness and a subtle tang for balance—don’t skip it!
Large eggs: These bind everything for a perfectly set cheesecake that slices beautifully.
Vanilla extract: Just a splash brings all the dessert’s flavors forward.
Caramel sauce: Drenches toasted coconut and weaves sweet, sticky ribbons throughout.
Semi-sweet chocolate chips (melted): The rich chocolate drizzle echoes those famous Samoa cookie stripes.
Salt: A pinch makes the caramel and coconut flavors pop without being overpowering.

How to Make Samoa Cheesecake

Step 1: Prep the Pan

Start by preheating your oven to 325°F (163°C). Lightly grease a 9-inch springform pan—trust me, this pan is a cheesecake lifesaver. To avoid any water sneaking into your masterpiece during baking, wrap the bottom of the pan tightly in heavy-duty foil and set it aside.

Step 2: Make the Crust

In a medium mixing bowl, stir together graham cracker crumbs, toasted coconut, granulated sugar, and melted butter. You’re looking for a sandy, even texture that holds together when pressed. Pour this mixture into your pan and press it down firmly—use the bottom of a measuring cup for a smooth, packed base. Bake the crust for 10 minutes; let it cool while you prep the filling. This essential step creates a sturdy and flavorful foundation for the Samoa Cheesecake.

Step 3: Prepare the Filling

Using a stand mixer or a large bowl with a hand mixer, beat the softened cream cheese and granulated sugar until completely smooth and creamy. Add in the sour cream and vanilla, mixing until they’re fully blended. Now comes the eggs: add them one at a time, mixing on low speed just until incorporated. Overmixing here is a no-no—gentle does it for luxurious texture. Pour the silky batter over your cooled crust and smooth the top.

Step 4: Create a Water Bath and Bake

Place your filled springform pan into a larger roasting pan. Pour hot water into the outer pan so it reaches about halfway up the sides of the springform. This water bath works baking magic, ensuring the Samoa Cheesecake cooks gently and evenly. Bake for 55–65 minutes until the center is just set but still a little wobbly when jiggled. Once done, turn off the oven and crack the door to let the cheesecake slowly cool for an hour—this prevents any dreaded cracks.

Step 5: Chill and Set

Once the cheesecake has cooled inside the oven for an hour, remove it and let it come to room temperature. Then cover and refrigerate for at least 4 hours, preferably overnight. This chilling step lets the flavors blend and the texture become truly sliceable. Your patience will pay off with the perfect Samoa Cheesecake texture!

Step 6: Make the Topping

In a small bowl, mix the toasted coconut with caramel sauce and a pinch of salt. This gooey, golden blend gets spooned and spread gently over the chilled cheesecake. Melt semi-sweet chocolate chips and, using a spoon or piping bag, drizzle those signature chocolate stripes over the top. Finish with an extra caramel drizzle if you like, and refrigerate for 15 minutes to let the topping set. Then you’re ready to slice and admire your handiwork!

How to Serve Samoa Cheesecake

Garnishes

Elevate your Samoa Cheesecake with cheerful garnishes. Scatter on a little extra toasted coconut, add a swirl of whipped cream, or finish with a sprinkle of flaky sea salt to bring out the caramel’s sweetness. Each option adds a personal, bakery-worthy touch.

Side Dishes

With a dessert this decadent, lighter sides are ideal. Serve each slice with fresh berries for a pop of tartness, or go all out with a scoop of vanilla bean ice cream. Balancing the Samoa Cheesecake with brightness or contrasting textures makes every bite even better.

Creative Ways to Present

Try cutting the cheesecake into slim bars or mini squares for a playful dessert platter at parties. Or use small mason jars for individual parfait servings—layer cheesecake, coconut-caramel mix, and chocolate drizzle for adorable grab-and-go treats. No matter how you share it, Samoa Cheesecake always feels festive!

Make Ahead and Storage

Storing Leftovers

Store any extra Samoa Cheesecake covered in the refrigerator for up to 5 days. To keep the topping fresh and prevent drying out, press plastic wrap directly onto the exposed cut area.

Freezing

You can absolutely freeze whole or sliced Samoa Cheesecake. Wrap portions tightly in plastic wrap and then foil, then freeze for up to 2 months. Defrost overnight in the fridge for best results, and wait to add the final chocolate and caramel drizzles until after thawing if you want the freshest look.

Reheating

While Samoa Cheesecake is best served chilled, if you like a slightly creamier, custard-like bite, let a slice rest on the counter for 15–20 minutes before serving. Avoid microwaving, which can ruin the texture and melt the topping.

FAQs

Can I use a different crust for Samoa Cheesecake?

Absolutely. If you’re short on graham crackers, chocolate wafer cookies or even shortbread cookies make delicious alternatives for the base. Try toasting any coconut added for the same nutty flavor.

How do I toast coconut perfectly?

Place your sweetened shredded coconut in a dry skillet over medium heat. Stir constantly for 3–5 minutes until it’s golden brown and smells heavenly—watch closely, as coconut can go from toasted to burnt in seconds!

What’s the best way to get smooth cheesecake slices?

Use a large, sharp knife dipped in hot water, then wiped dry between each cut. This keeps your Samoa Cheesecake looking bakery-perfect and prevents the rich topping from dragging across the slices.

Can I make Samoa Cheesecake ahead of time?

Yes, and it’s actually better that way! Cheesecake improves in flavor and texture after a night in the refrigerator. You can prepare it up to 2 days in advance, just add the final toppings before serving for the prettiest presentation.

Do I have to use a water bath?

While it may seem like a hassle, the water bath is your friend for a creamy, crack-free Samoa Cheesecake. It helps cook the filling gently and evenly, giving you that swoon-worthy, smooth texture every time.

Final Thoughts

There’s nothing quite like a homemade Samoa Cheesecake shared with friends or family—the mix of gooey caramel, toasted coconut, smooth cream cheese, and chocolate stripes makes every slice pure joy. Give this irresistible recipe a try and bring a little celebration to your table, one decadent bite at a time!

Samoa Cheesecake Recipe

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4.9 from 10 reviews

Author: admin
Total Time: 6 hours (including chilling)
Yield: 12 slices 1x
Diet: Non-Vegetarian

Print Recipe

Description

Indulge in the decadent flavors of a Samoa Cheesecake, a delightful twist on the classic Girl Scout cookie. This rich and creamy dessert features a coconut crust, velvety cheesecake filling, and a luscious topping of caramel, chocolate, and more toasted coconut. Perfect for special occasions or whenever you crave a sweet treat!

Ingredients

Scale

For the crust:

1½ cups graham cracker crumbs
½ cup sweetened shredded coconut (toasted)
¼ cup granulated sugar
6 tablespoons unsalted butter (melted)

For the filling:

3 (8 oz) packages cream cheese (softened)
1 cup granulated sugar
¾ cup sour cream
3 large eggs
1 teaspoon vanilla extract

For the topping:

1½ cups sweetened shredded coconut (toasted)
¾ cup caramel sauce (plus extra for drizzling)
½ cup semi-sweet chocolate chips (melted)
¼ teaspoon salt

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Instructions

Make the crust: In a bowl, combine graham cracker crumbs, toasted coconut, sugar, and melted butter. Press mixture firmly into the bottom of the pan. Bake for 10 minutes, then set aside to cool.
Make the filling: In a large mixing bowl, beat cream cheese and sugar until smooth and creamy. Add sour cream and vanilla extract, mixing until well combined. Add eggs one at a time, mixing on low speed just until incorporated—do not overmix. Pour the filling over the cooled crust.
Place the springform pan in a larger roasting pan and fill the outer pan with hot water halfway up the sides (water bath). Bake for 55–65 minutes, or until the center is just set and slightly jiggly. Turn off the oven, crack the door, and let cheesecake cool inside for 1 hour. Remove from oven, cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
Make the topping: In a small bowl, combine toasted coconut with caramel sauce and salt. Spread the mixture evenly over the chilled cheesecake. Drizzle melted chocolate over the top, then add more caramel as desired. Refrigerate for 15 minutes before slicing to set the topping.

Notes

Toast coconut in a dry skillet over medium heat until golden, stirring frequently.
Use store-bought caramel or homemade.
For clean slices, wipe your knife between cuts.
Cheesecake can be made 2 days ahead and stored covered in the fridge.

Prep Time: 30 minutes
Cook Time: 1 hour 5 minutes
Category: Dessert
Method: Baking
Cuisine: American