Name: Samoa Cheesecake
Prep time: 20 min
Cook time: 1 h
Total time: 5 h
Cuisine: American
Ingredients: 1 ½ cups graham cracker crumbs; ¼ cup sugar; 6 tablespoons unsalted butter, melted; 3 packages (8 oz each) cream cheese, softened; 1 cup granulated sugar; 1 teaspoon vanilla extract; 3 large eggs; 1 cup sour cream; 1 cup caramel sauce; 2 cups sweetened shredded coconut; ½ cup semi-sweet chocolate chips

Why You’ll Love This Recipe

If you’re a fan of Samoa cookies, you’ll adore this cheesecake. The combination of smooth, creamy cheesecake with the sweet, chewy caramel and toasted coconut topping creates a perfect balance of textures and flavors. The chocolate drizzle adds just the right touch of decadence. Whether you’re hosting a special event, a family gathering, or just craving a sweet treat, this Samoa Cheesecake is guaranteed to impress!

Ingredients

1 ½ cups graham cracker crumbs
¼ cup sugar
6 tablespoons unsalted butter, melted
3 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1 cup sour cream
1 cup caramel sauce
2 cups sweetened shredded coconut
½ cup semi-sweet chocolate chips

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated with butter.
Press the mixture into the bottom of the prepared springform pan to form a crust. Use the back of a spoon to pack it tightly.
Bake the crust in the preheated oven for about 10 minutes, then remove and let it cool.
While the crust is cooling, beat the cream cheese and sugar together in a large bowl until smooth and creamy.
Add the vanilla extract, followed by the eggs, one at a time, mixing well after each addition.
Stir in the sour cream and mix until fully incorporated.
Pour the cheesecake batter over the cooled crust in the springform pan. Smooth the top with a spatula.
Bake the cheesecake in the oven for 50-55 minutes, or until the center is set and slightly jiggles when shaken.
Turn off the oven and let the cheesecake cool inside for 1 hour. Then, remove from the oven and refrigerate for at least 4 hours, or overnight, to set.
Once chilled, toast the shredded coconut in a dry skillet over medium heat, stirring frequently until golden brown. Let it cool.
Remove the cheesecake from the springform pan and place it on a serving platter.
Drizzle caramel sauce over the top of the cheesecake, then sprinkle with toasted coconut.
Melt the chocolate chips in the microwave or over a double boiler and drizzle the melted chocolate over the top of the cheesecake.
Slice and serve. Enjoy!

Servings and timing

This recipe makes approximately 12 servings.

Prep time: 20 minutes
Cook time: 1 hour
Cooling time: 5 hours (including chilling time)

Storage/Reheating

Store leftover Samoa Cheesecake in an airtight container in the refrigerator for up to 5 days. The cheesecake can be served cold directly from the fridge. If you prefer it slightly warmer, let it sit at room temperature for 15-20 minutes before serving. To freeze, wrap the cheesecake tightly in plastic wrap and aluminum foil, and store it in the freezer for up to 2 months. Thaw in the refrigerator before serving.

FAQs

1. Can I use a different type of crust for Samoa Cheesecake?

Yes, you can substitute the graham cracker crust with a cookie crust made from other cookies like digestive biscuits or even chocolate cookies to enhance the chocolate flavor.

2. How do I prevent the cheesecake from cracking?

To avoid cracking, bake the cheesecake at a lower temperature, use room-temperature ingredients, and allow the cheesecake to cool gradually in the oven with the door slightly ajar. Chilling the cheesecake overnight helps to set the texture without cracks.

3. Can I make Samoa Cheesecake ahead of time?

Absolutely! This cheesecake can be made a day or two in advance. Just store it in the fridge and top with the coconut and caramel right before serving.

4. How do I get the chocolate drizzle to look nice?

Melt the chocolate chips and drizzle them over the cheesecake using a spoon or a piping bag. You can even use a fork for a more rustic look. Make sure the chocolate isn’t too hot when drizzling.

5. Can I use store-bought caramel sauce?

Yes, you can use store-bought caramel sauce for convenience. Just make sure it’s a high-quality, thick caramel sauce to ensure a rich, delicious topping.

6. What can I substitute for sour cream in the cheesecake batter?

You can substitute sour cream with full-fat Greek yogurt for a slightly tangy flavor. The texture of the cheesecake will still be smooth and creamy.

7. How do I ensure the cheesecake cooks evenly?

Baking the cheesecake in a water bath can help it cook more evenly and prevent cracks. Simply place the springform pan in a larger pan and add hot water to the larger pan before baking.

8. Can I freeze this cheesecake?

Yes, you can freeze this cheesecake. Make sure it’s tightly wrapped in plastic and foil. Let it thaw in the fridge overnight before serving.

9. Is this recipe gluten-free?

This recipe is not inherently gluten-free, as the crust uses graham crackers. However, you can easily make it gluten-free by using gluten-free graham crackers or another gluten-free cookie for the crust.

10. Can I make this cheesecake without coconut?

If you’re not a fan of coconut, you can leave it out and simply enjoy the caramel and chocolate flavors, or substitute it with crushed nuts like pecans or almonds for a different texture and flavor.

Conclusion

Samoa Cheesecake is a heavenly dessert that beautifully marries the flavors of the beloved Samoa cookie with the luxurious creaminess of a cheesecake. It’s sure to be a hit at any gathering, and with its decadent layers of caramel, coconut, and chocolate, it’s guaranteed to satisfy your sweet cravings. Whether you’re making it for a special event or just because, this dessert is a true showstopper!