Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Samoa Cheesecake

  • Author: Mollyyeh
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 5 hours 30 minutes (including chilling)
  • Yield: 12 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

A delicious cheesecake inspired by the popular Samoa cookies, featuring a creamy cheesecake base topped with a layer of caramel, toasted coconut, and drizzled with chocolate.

Ingredients

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 3 (8 oz) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup sour cream
  • 1/4 cup heavy cream
  • 1 cup sweetened shredded coconut, toasted
  • 1/2 cup caramel sauce
  • 1/2 cup semi-sweet chocolate chips
  • 1 tablespoon butter
  • Pinch of salt

Instructions

  1. Preheat the oven to 325°F (163°C). Grease and line the bottom of a 9-inch springform pan with parchment paper.
  2. In a medium bowl, combine graham cracker crumbs, cocoa powder, sugar, and melted butter. Stir until combined and press the mixture into the bottom of the prepared pan to form the crust. Bake for 10 minutes, then remove from the oven and let it cool.
  3. In a large bowl, beat the cream cheese and sugar until smooth. Add the vanilla and mix until combined. Add eggs one at a time, mixing each until just combined. Stir in the sour cream and heavy cream.
  4. Pour the cheesecake batter over the cooled crust in the springform pan. Smooth the top and bake for 55–60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool in the oven for 1 hour. Then, refrigerate for at least 4 hours or overnight.
  5. To make the topping: In a small saucepan, melt caramel sauce over medium heat. Once melted, stir in the toasted coconut and a pinch of salt. Spread the mixture evenly over the chilled cheesecake.
  6. For the chocolate drizzle: In a small microwave-safe bowl, melt the chocolate chips and butter in 30-second intervals, stirring after each, until smooth. Drizzle the melted chocolate over the caramel-coconut topping.
  7. Allow the cheesecake to set in the fridge for another 30 minutes to firm up the topping. Slice and serve chilled.

Notes

  • For a stronger coconut flavor, you can increase the amount of shredded coconut used in the topping.
  • Be sure to let the cheesecake cool properly before refrigerating to prevent cracks on the surface.
  • This cheesecake can be made a day ahead to allow the flavors to meld.

Find it online: https://healthyhomeeats.com/samoa-cheesecake/