Samoa Cheesecake is a luscious dessert that combines the creamy indulgence of classic cheesecake with the irresistible flavors of toasted coconut, gooey caramel, and rich chocolate. Inspired by the beloved Samoa cookies, this layered dessert is perfect for special occasions, celebrations, or when you want to impress with a showstopping sweet treat.
Ingredients
For the Crust
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1/2 cup shredded sweetened coconut, toasted
For the Cheesecake Filling
- 3 packages (8 ounces each) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1/2 cup heavy cream
For the Samoa Topping
- 1½ cups shredded sweetened coconut, toasted
- 1 (14 oz) package soft caramels (or 1½ cups homemade caramel)
- 2 tablespoons heavy cream
- 1/2 cup semisweet or dark chocolate chips, melted (for drizzling)
Instructions
1. Prepare the Crust
Preheat the oven to 325°F (163°C). In a mixing bowl, stir together the graham cracker crumbs, granulated sugar, melted butter, and toasted coconut until the mixture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Bake for 10 minutes. Remove from the oven and let it cool while you prepare the filling.
2. Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese until smooth and creamy, about 2 to 3 minutes. Add the granulated sugar and vanilla extract, mixing until fully incorporated. Beat in the eggs one at a time, mixing well after each addition. Stir in the sour cream and heavy cream until the batter is smooth and lump-free. Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
3. Bake the Cheesecake
Place the springform pan inside a large roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the cheesecake pan, creating a water bath. Bake for 60 to 70 minutes, or until the center of the cheesecake is set but still slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool inside the oven for 1 hour. Remove from the water bath and refrigerate the cheesecake for at least 4 hours or overnight until completely set.
4. Add the Samoa Topping
Toast the shredded coconut in a dry skillet or in the oven until golden brown and fragrant. In a microwave-safe bowl, combine the soft caramels and 2 tablespoons of heavy cream. Microwave in 15-second intervals, stirring between each, until smooth and melted (about 30 to 60 seconds total). Stir the toasted coconut into the caramel mixture. Once the cheesecake is chilled and firm, spread the caramel-coconut topping evenly over the surface. Drizzle the melted chocolate over the top using a spoon or piping bag for a classic Samoa-style finish.
5. Serve and Enjoy
Chill the finished cheesecake for an additional 30 minutes to help the topping set. Slice with a clean, sharp knife dipped in warm water for neat portions. Serve chilled and store any leftovers in the refrigerator.
Tips and Variations
- Add a pinch of sea salt to the caramel for a salted caramel twist.
- Swap graham crackers with crushed chocolate cookies or shortbread for a richer crust.
- Use dark chocolate for a more intense contrast with the sweet caramel and coconut.
- Make your own caramel from scratch if preferred, and allow it to cool slightly before mixing with coconut.
This Samoa Cheesecake offers a rich, multi-layered experience: a buttery graham crust, a smooth vanilla cheesecake center, and the signature Samoa cookie topping. It’s a dessert that stands out both in flavor and presentation, making it a memorable centerpiece for any dessert table.