Go Back
If you're searching for a dessert that combines indulgence with a touch of nostalgia, look no further than Samoa Cheesecake. This delightful treat marries the rich, creamy texture of traditional cheesecake with the beloved flavors of the iconic Samoa cookie—a favorite among many. With layers of sweet coconut, luscious caramel, and decadent chocolate, Samoa Cheesecake is an extraordinary dessert that captures the essence of tropical flavors, making it perfect for special occasions, gatherings, or simply to satisfy your sweet tooth.

Samoa Cheesecake

Experience the tropical delight of Samoa Cheesecake, a dessert that combines the creamy richness of cheesecake with the beloved flavors of the Samoa cookie. With a coconut crust, luscious layers of caramel, and decadent chocolate, this treat is perfect for any special occasion or just a sweet indulgence. Learn how to create this impressive dessert step by step, and enjoy a taste that brings everyone together. Perfect for gatherings, this cheesecake is sure to impress!
Print Recipe Pin Recipe

Ingredients
  

For the Coconut Crust:

1 ½ cups sweetened shredded coconut

1 cup graham cracker crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar

½ teaspoon salt

For the Cheesecake Filling:

4 (8 oz) packages cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

4 large eggs

1 cup sour cream

½ cup toasted coconut (for mixing into filling)

For the Topping:

1 cup caramel sauce (store-bought or homemade)

½ cup chocolate chips

¼ cup toasted coconut (for garnish)

Sea salt, for sprinkling

Instructions
 

Preheat the Oven: Preheat your oven to 325°F (163°C).

    Prepare the Coconut Crust: In a mixing bowl, combine shredded coconut, graham cracker crumbs, melted butter, sugar, and salt. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake for 10-12 minutes until lightly golden. Remove from the oven and let cool.

      Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and sugar until creamy and smooth, about 2-3 minutes. Add in the vanilla and mix until combined.

        Incorporate Eggs & Sour Cream: Add the eggs one at a time, mixing on low speed just until combined after each addition. Do not overmix. Gently fold in the sour cream and toasted coconut until fully incorporated.

          Pour Filling into Crust: Pour the cheesecake filling over the cooled coconut crust, smoothing the top with a spatula.

            Bake the Cheesecake: Place the springform pan in the oven and bake for 60-70 minutes or until the edges are set, and the center is slightly jiggly. Turn off the oven, crack the door open, and allow the cheesecake to cool in the oven for an hour. This helps prevent cracking.

              Cool Completely: After cooling in the oven, remove the cheesecake and let it cool to room temperature. Then, refrigerate for at least 4 hours or overnight.

                Add Topping: Before serving, drizzle the cheesecake with caramel sauce and melt the chocolate chips in a microwave or double boiler. Drizzle the melted chocolate over the caramel layer. Sprinkle the top with the remaining toasted coconut and a pinch of sea salt.

                  Serve: Carefully release the cheesecake from the springform pan. Slice and serve, indulging in the delightful layers of creamy cheesecake, nutty coconut, rich caramel, and chocolate.

                    Prep Time, Total Time, Servings: 30 mins | 5 hours (including cooling time) | 10 servings