Samoa Cheesecake

🍪 Samoa Cheesecake

Rich, creamy cheesecake meets the classic combination of caramel, toasted coconut, chocolate, and chocolate cookies in this Samoa-inspired dessert.

Ingredients

Chocolate Cookie Crust

2 ½ cups chocolate sandwich cookie crumbs
6 tablespoons unsalted butter, melted

Cheesecake Filling

32 oz cream cheese, softened
1 ½ cups granulated sugar
1 tablespoon vanilla extract
4 large eggs
½ cup sour cream
3 tablespoons heavy cream
½ teaspoon salt

Samoa Topping

2 ¼ cups sweetened shredded coconut
1 cup salted caramel sauce, plus extra for drizzling
½ cup semi-sweet chocolate chips
2 tablespoons heavy cream

Instructions

Prepare the crust: Preheat the oven to 325°F. Mix the chocolate cookie crumbs with melted butter until evenly moistened. Press firmly into the bottom of a greased 9-inch springform pan. Bake for 8–10 minutes, then cool slightly.
Make the cheesecake filling: Beat the softened cream cheese and sugar until smooth. Mix in the vanilla, sour cream, heavy cream, and salt. Add the eggs one at a time, mixing on low speed just until incorporated.
Bake: Pour the filling over the crust and smooth the top. Place the springform pan in a larger roasting pan and add hot water around it to create a water bath. Bake for 60–70 minutes, until the outer edges are set but the center still has a slight wobble.
Cool gradually: Turn off the oven, crack the door, and leave the cheesecake inside for about 1 hour. Remove it and cool completely before refrigerating for at least 6 hours, preferably overnight.
Toast the coconut: Spread the shredded coconut on a baking sheet and toast at 350°F for 5–8 minutes, stirring occasionally, until golden brown. Watch it closely because coconut browns quickly.
Add the Samoa topping: Stir most of the toasted coconut into the caramel sauce. Spread the caramel-coconut mixture across the chilled cheesecake.
Make the chocolate drizzle: Melt the chocolate chips with 2 tablespoons heavy cream until smooth. Drizzle the chocolate over the cheesecake, followed by additional caramel sauce.
Serve: Sprinkle with the remaining toasted coconut. For clean slices, use a sharp knife dipped in hot water and wiped dry between cuts.