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
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
Nutrition
- Serving Size: 1 slice
- Calories: 530
- Sugar: 33 g
- Sodium: 300 mg
- Fat: 36 g
- Saturated Fat: 22 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 115 mg
