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Decadent Samoa Cheesecake Recipe

A decadent slice of Samoa Cheesecake topped with toasted coconut, caramel, and chocolate drizzle.
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Make this showstopper dessert that combines creamy cheesecake with the flavors of Girl Scout Samoa cookies: toasted coconut, gooey caramel, and rich chocolate drizzle.

Ingredients

Scale
  • 1 3/4 cups chocolate wafer cookie crumbs (about 30 cookies)
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 3 (8-ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream
  • 3 large eggs
  • 1 cup sweetened flaked coconut, toasted
  • 1 cup caramel sauce, divided
  • 1/2 cup semi-sweet chocolate chips
  • 1 tablespoon coconut oil

Instructions

  1. Preheat your oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: Mix the chocolate wafer crumbs, 1/4 cup sugar, and melted butter until combined. 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. Prepare the cheesecake filling: Beat the softened cream cheese, 1 1/2 cups sugar, vanilla extract, and sour cream in a large bowl with an electric mixer until smooth. Beat in the eggs one at a time, mixing just until combined after each addition. Do not overmix.
  4. Pour half of the cheesecake batter over the cooled crust. Sprinkle half of the toasted coconut over the batter. Drizzle half of the caramel sauce over the coconut layer. Gently pour the remaining batter over the top.
  5. Create a water bath: Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
  6. Bake for 60 to 75 minutes, or until the edges are set but the center still jiggles slightly.
  7. Turn off the oven, crack the door open slightly, and let the cheesecake cool inside the oven for 1 hour. Remove the cheesecake from the water bath and let it cool completely on a wire rack. Chill in the refrigerator for at least 6 hours, or preferably overnight.
  8. Prepare the topping: Once chilled, gently run a knife around the edge of the cheesecake before releasing the springform side.
  9. Warm the remaining caramel sauce slightly if needed for drizzling. Top the cheesecake evenly with the remaining toasted coconut. Drizzle the remaining caramel sauce over the top.
  10. Make the chocolate drizzle: Place the chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until smooth. Drizzle the melted chocolate over the caramel topping.
  11. Slice and serve cold.

Notes

  • To toast coconut, spread it in a single layer on a baking sheet and bake at 350°F (175°C) for 5 to 8 minutes, watching closely to prevent burning.
  • If you prefer a no bake Samoa cheesecake, use a graham cracker crust and chill the filling mixture until firm instead of baking.
  • For a richer chocolate topping, use dark chocolate instead of semi-sweet chips.

Nutrition

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