Description

This Samoa Cheesecake combines a buttery graham cracker crust with a rich, creamy cheesecake infused with toasted coconut and caramel sauce, topped with melted chocolate and more toasted coconut for a delightful Samoa cookie-inspired dessert. Perfect for special occasions or a decadent treat, this cheesecake offers a luscious blend of textures and flavors reminiscent of the classic Samoa cookie.

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

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

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)

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Instructions

Prepare the Crust: Preheat your oven to 325°F (163°C). In a medium bowl, mix the crushed graham crackers or Samoa cookies with sugar and melted butter until the texture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan using the back of a spoon to create an even crust.
Bake the Crust: Place the crust in the oven and bake for 8-10 minutes until set. Remove and allow it to cool while preparing the filling.
Make the Cheesecake Filling: Beat the softened cream cheese with an electric mixer until smooth and creamy, about 2 minutes. Add granulated sugar and vanilla extract, mixing until well combined.
Add Eggs to Filling: Incorporate the eggs one at a time, beating well after each addition. Scrape down the bowl sides to ensure even mixing.
Finish the Filling: 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, distributing evenly through the batter.
Assemble Cheesecake: Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the surface with a spatula and tap the pan gently on the counter to release any air bubbles.
Bake the Cheesecake: Bake for 55-65 minutes until the center is mostly set but still slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
Chill the Cheesecake: Remove the cheesecake from the oven. Once cooled to room temperature, refrigerate it for at least 4 hours or preferably overnight to firm up completely.
Prepare the Toppings: Drizzle the remaining caramel sauce evenly over the chilled cheesecake. Then drizzle the melted chocolate in a zigzag pattern over the caramel. Sprinkle the leftover toasted coconut on top to garnish.
Serve: Carefully remove the cheesecake from the springform pan. Transfer it to a serving platter, slice into 12 wedges, and enjoy your Samoa-inspired cheesecake dessert!

Notes

For a more authentic Samoa flavor, use crushed Samoa cookies in the crust instead of graham crackers.
Make sure the cream cheese is softened to room temperature to avoid lumps in the batter.
Toast the shredded coconut until golden brown for maximum flavor and crunch.
Allowing the cheesecake to cool gradually in the oven prevents cracking.
Refrigeration time is crucial for the cheesecake to set properly before serving.
Use good-quality caramel sauce and chocolate for best taste and texture.

Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Category: Dessert
Method: Baking
Cuisine: American