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Decadent Samoa Cheesecake Recipe

A close-up of a rich slice of Samoa cheesecake topped with chocolate drizzle, caramel, and toasted coconut flakes.
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Make this rich, baked cheesecake inspired by Girl Scout Samoa cookies, featuring a toasted coconut crust, creamy filling, and a topping of homemade salted caramel and chocolate drizzle. This is a showstopping dessert for parties.

Ingredients

  • For the Crust: 1 1/2 cups shortbread cookie crumbs, 1/4 cup toasted shredded coconut, 6 tablespoons unsalted butter melted
  • For the Filling: 3 (8 ounce) packages cream cheese softened, 1 1/2 cups granulated sugar, 1 teaspoon vanilla extract, 1/4 teaspoon salt, 4 large eggs, 1/2 cup sour cream
  • For the Topping: 1 cup granulated sugar, 1/2 cup heavy cream warmed, 1/4 cup unsalted butter cut into pieces, 1/2 teaspoon vanilla extract, 1/4 teaspoon sea salt, 1/2 cup semi-sweet chocolate chips, 1/4 cup heavy cream (for chocolate), 1/2 cup toasted shredded coconut for garnish

Instructions

  1. Preheat your oven to 325 degrees F. Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: Mix cookie crumbs, 1/4 cup toasted coconut, and melted butter until combined. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Let cool slightly.
  3. Prepare the filling: Beat the softened cream cheese, sugar, vanilla extract, and salt in a large bowl until smooth. Beat in the eggs one at a time, mixing just until combined after each addition. Mix in the sour cream until the batter is smooth. Do not overmix.
  4. Pour the filling over the cooled crust. Place the springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until the water reaches halfway up the sides of the springform pan to create a water bath.
  5. Bake for 60 to 75 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
  6. Remove the cheesecake from the water bath and cool completely on a wire rack. Refrigerate for at least 6 hours, or preferably overnight.
  7. Make the salted caramel: In a medium saucepan over medium heat, melt 1 cup of sugar without stirring until it turns a deep amber color. Remove from heat and carefully whisk in the warmed 1/2 cup heavy cream (it will bubble vigorously). Whisk in the butter, vanilla, and sea salt until smooth. Let cool slightly.
  8. Make the chocolate drizzle: Place chocolate chips in a small bowl. Heat the remaining 1/4 cup heavy cream until simmering, then pour over the chocolate chips. Let sit for 5 minutes, then whisk until smooth.
  9. Assemble the cheesecake: Once chilled, remove the cheesecake from the pan. Drizzle generously with the salted caramel sauce. Drizzle with the chocolate sauce. Sprinkle the remaining 1/2 cup toasted coconut over the top. Slice and serve this gourmet cheesecake variation.

Notes

  • To prevent cracks, ensure all filling ingredients are at room temperature before mixing. The water bath is essential for even baking and moisture retention.
  • Toast coconut in a dry skillet over medium-low heat, stirring constantly until golden brown. Watch closely as it burns quickly.
  • If you prefer a no bake cheesecake with caramel topping, chill the filling mixture for 4 hours before topping.

Nutrition

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