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Decadent Baked Samoa Cheesecake

A rich slice of Samoa Cheesecake featuring a thick crust, creamy filling, caramel, chocolate drizzle, and toasted coconut.
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Make this showstopping Samoa Cheesecake inspired by the classic Girl Scout cookie. You get a buttery crust, creamy cheesecake filling, toasted coconut, salted caramel, and a rich chocolate drizzle.

Ingredients

  • For the Crust: 1 1/2 cups chocolate wafer crumbs, 1/4 cup granulated sugar, 6 tablespoons unsalted butter, melted
  • For the Cheesecake Filling: 3 (8 ounce) packages cream cheese, softened, 1 1/2 cups granulated sugar, 1 teaspoon vanilla extract, 1/4 teaspoon salt, 4 large eggs, 1/2 cup sour cream
  • For the Topping: 1 cup sweetened shredded coconut, 1 cup caramel sauce (store-bought or homemade), 1/2 cup semi-sweet chocolate chips, 1 tablespoon coconut oil

Instructions

  1. Preheat your oven to 325 degrees Fahrenheit. Wrap the bottom of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: Mix the chocolate wafer crumbs and 1/4 cup sugar in a bowl. Pour in the melted butter and mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Let the crust cool while you prepare the filling.
  3. Toast the coconut: Spread the shredded coconut on a dry baking sheet. Bake at 325 degrees Fahrenheit for 5 to 8 minutes, watching closely until golden brown. Set aside.
  4. Prepare the filling: In a large bowl, beat the softened cream cheese and 1 1/2 cups sugar with an electric mixer until smooth. Beat in the vanilla extract and salt. Add the eggs one at a time, mixing just until combined after each addition. Mix in the sour cream until the batter is smooth. Do not overmix.
  5. Pour the cheesecake batter over the cooled crust. Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until the water reaches halfway up the sides of the springform pan (this creates a water bath).
  6. Bake for 55 to 65 minutes, or until the edges are set and the center has a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake cool inside the oven for 1 hour.
  7. Remove the cheesecake from the water bath and let it cool completely on a wire rack. Once cool, cover and refrigerate for at least 6 hours, or preferably overnight.
  8. Prepare the toppings: In a small saucepan over low heat, gently warm the caramel sauce until pourable. In a separate microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until smooth.
  9. To assemble, carefully remove the cheesecake from the springform pan. Drizzle the top generously with the warm caramel sauce. Sprinkle the toasted coconut evenly over the caramel. Finish by drizzling the melted chocolate over the top.
  10. Slice and serve your ultimate cheesecake fusion.

Notes

  • For a no-bake version, chill the filling for at least 8 hours instead of baking. Use a chocolate cookie crust made with crushed Oreos mixed with melted butter, no baking required.
  • If you want a richer chocolate flavor in the crust, substitute 2 tablespoons of the melted butter with 2 tablespoons of melted unsalted butter mixed with 1 tablespoon of cocoa powder.
  • You can use store-bought caramel sauce, but a homemade salted caramel sauce adds depth to this gourmet cheesecake recipe.

Nutrition

Find it online: https://devourdish.com/samoa-cheesecake-recipe-caramel-coconut/