Samoa Cheesecake

Why You’ll Love This Recipe

Samoa Cheesecake is a decadent dessert that combines the flavors of the beloved Samoa Girl Scout cookie into a creamy, rich cheesecake. With a buttery graham cracker crust, a velvety caramel filling, and a topping of toasted coconut and chocolate drizzle, this cheesecake is a showstopper for any occasion. If you love the iconic cookie, you’ll fall head over heels for this indulgent, easy-to-make treat.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust:

• 1 ½ cups graham cracker crumbs
• ½ cup unsweetened shredded coconut
• ¼ cup brown sugar
• ½ cup unsalted butter, melted

For the cheesecake filling:

• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup sour cream

For the topping:

• 2 cups unsweetened shredded coconut, toasted
• 1 cup caramel sauce
• ¼ cup semi-sweet chocolate chips

directions

1. Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan.
2. In a mixing bowl, combine graham cracker crumbs, shredded coconut, brown sugar, and melted butter. Press the mixture into the bottom of the prepared pan to form an even crust. Bake for 10-12 minutes until golden, then remove and set aside.
3. In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream.
4. Pour the cheesecake mixture into the crust and smooth the top. Bake for 50-60 minutes until the edges are set, but the center is slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
5. Once the cheesecake has cooled, refrigerate for at least 4 hours or overnight to fully set.
6. Toast the shredded coconut in a dry skillet over medium heat, stirring frequently until golden brown. Set aside to cool.
7. After the cheesecake has set, drizzle with caramel sauce and sprinkle the toasted coconut over the top. Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth, then drizzle over the cheesecake.

Servings and timing

This recipe yields 12 servings.
Preparation time: 20 minutes
Baking time: 1 hour
Chilling time: 4 hours
Total time: 5 hours 20 minutes

Variations

• Add a layer of melted chocolate on top of the crust before filling for a richer flavor.
• Top with chopped nuts like pecans or almonds for an added crunch.
• For a caramel twist, swirl extra caramel sauce into the cheesecake filling before baking.

storage/reheating

Store the Samoa Cheesecake in an airtight container in the refrigerator for up to 5 days.
For longer storage, freeze individual slices wrapped in plastic wrap and foil for up to 2 months. Thaw in the refrigerator before serving.

FAQs

Can I use store-bought caramel sauce?

Yes, store-bought caramel sauce works well if you’re short on time.

Can I make this cheesecake ahead of time?

Absolutely! It’s best made a day in advance to allow it to fully set and develop flavor.

How do I toast coconut?

Simply place shredded coconut in a dry skillet over medium heat, stirring frequently until golden brown and fragrant.

Can I use a different crust?

You can substitute the graham cracker crust with an Oreo crust or a shortbread cookie crust if preferred.

Can I make the cheesecake without a springform pan?

A springform pan is ideal for easy removal, but you can use a regular 9-inch round pan. Just be careful when removing the cheesecake from the pan.

Is this cheesecake hard to make?

Not at all! While there are several steps, each one is simple, and the result is worth the effort.

Conclusion

Samoa Cheesecake is the perfect dessert to combine two favorites in one indulgent treat. With its rich, creamy filling and deliciously crunchy topping, this cheesecake will satisfy anyone’s sweet tooth. Whether you’re serving it at a party or enjoying it on a cozy night in, this dessert is sure to be a crowd-pleaser!

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