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Samoa Cheesecake

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Samoa Cheesecake is an irresistible dessert inspired by the beloved Samoa Girl Scout cookies. This decadent cheesecake features a rich, creamy filling atop a buttery graham cracker crust, all smothered with a layer of toasted coconut, caramel, and drizzled chocolate. It’s the ultimate indulgence for fans of the classic cookie, combining all its signature flavors into a smooth and velvety cheesecake that’s perfect for any occasion. Whether it’s a holiday, birthday, or special celebration, Samoa Cheesecake is sure to wow your guests with its layers of flavor and texture.

Ingredients

Scale

For the Crust:

  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted

For the Cheesecake Filling:

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

For the Topping:

  • 1 ½ cups shredded coconut, toasted
  • 1 cup caramel sauce
  • ½ cup semisweet chocolate chips
  • 1 tablespoon coconut oil (for the chocolate drizzle)

Instructions

Make the Crust:

  1. Preheat Oven: Preheat your oven to 325°F (163°C). Grease the bottom and sides of a 9-inch springform pan with nonstick spray.
  2. Prepare Crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
  3. Press Crust into Pan: Press the crumb mixture into the bottom of the springform pan to form an even layer. Bake for 10 minutes to set the crust, then remove from the oven and allow it to cool while you prepare the filling.

Make the Cheesecake Filling:

  1. Mix the Cream Cheese: In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
  2. Add Sugar and Vanilla: Add the granulated sugar and vanilla extract to the cream cheese and beat until combined and smooth.
  3. Add Eggs: Add the eggs one at a time, beating well after each addition. Be sure not to overmix; just mix until fully combined.
  4. Add Sour Cream: Add the sour cream and beat until smooth.
  5. Pour Filling Over Crust: Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula.

Bake the Cheesecake:

  1. Bake the Cheesecake: Bake the cheesecake in the preheated oven for 50-60 minutes or until the center is set and slightly jiggles when you gently shake the pan.
  2. Cool and Chill: Once done, turn off the oven, crack the oven door, and let the cheesecake cool for 1 hour. Afterward, refrigerate the cheesecake for at least 4 hours, or overnight, to fully set.

Prepare the Topping:

  1. Toast the Coconut: While the cheesecake chills, toast the shredded coconut. Place it on a baking sheet in a single layer and bake at 325°F (163°C) for 5-7 minutes, stirring once, until golden brown. Remove from the oven and set aside to cool.
  2. Prepare Caramel Sauce: Heat the caramel sauce in a microwave-safe bowl for 20-30 seconds, or until it’s pourable and warm. Set aside.
  3. Make Chocolate Drizzle: In a small microwave-safe bowl, melt the semisweet chocolate chips with the coconut oil in the microwave in 30-second intervals, stirring until smooth.

Assemble the Cheesecake:

  1. Top with Coconut: Once the cheesecake is fully chilled, remove it from the springform pan and transfer it to a serving platter. Sprinkle the toasted coconut evenly over the top.
  2. Drizzle with Caramel and Chocolate: Drizzle the warm caramel sauce over the coconut, then drizzle the melted chocolate over the top in a decorative pattern.

Equipment

Nutrition

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