Description
A rich and creamy cheesecake inspired by Samoa cookies, this dessert features layers of buttery graham cracker crust, luscious cream cheese filling, and a topping of golden toasted coconut, sweet caramel, and velvety melted chocolate. Perfect for special occasions or indulgent treats.
Ingredients
For the Crust:
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1 1/2 cups graham cracker crumbs
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1/4 cup sugar
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1/2 cup unsalted butter, melted
For the Cheesecake Filling:
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24 oz (3 blocks) cream cheese, softened
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3/4 cup sugar
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3 large eggs
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1 tsp vanilla extract
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1/2 cup sour cream
For the Topping:
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2 cups sweetened shredded coconut, toasted
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1 cup caramel sauce (store-bought or homemade)
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1/2 cup semisweet chocolate chips, melted
Instructions
Prepare the Crust
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Preheat oven to 325°F (163°C).
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Mix graham cracker crumbs, sugar, and melted butter.
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Press into a 9-inch springform pan.
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Bake for 10 minutes, then cool.
2. Make the Cheesecake Filling
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Beat cream cheese and sugar until smooth.
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Add eggs one at a time, mixing well.
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Stir in vanilla and sour cream.
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Pour over crust.
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Bake for 50–55 minutes until center is slightly jiggly.
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Cool 1 hour, then refrigerate at least 4 hours or overnight.
3. Assemble the Samoa Topping
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Toast coconut in a dry pan until golden.
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Spread caramel sauce over chilled cheesecake.
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Sprinkle toasted coconut.
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Drizzle with melted chocolate and extra caramel.
Notes
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Add crushed shortbread cookies to the crust for extra crunch.
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Use homemade salted caramel for richer flavor.
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For the perfect texture, let the cheesecake chill overnigh
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
