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Samoa Cheesecake

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A decadent cheesecake inspired by Samoa cookies, layered with caramel, chocolate, toasted coconut, and a buttery cookie crust for a nostalgic yet indulgent dessert.

Ingredients

Samoa cookies, crushed (enough for about 2 cups crumbs)

Unsalted butter, melted (about 6 tbsp)

24 oz cream cheese, softened

1 cup sugar

3 large eggs

1 tsp vanilla extract

2 cups sweetened shredded coconut, toasted

1 cup caramel sauce

1 cup chocolate ganache

Instructions

  1. Crush Samoa cookies into fine crumbs. Mix with melted butter and press firmly into a 9-inch springform pan. Chill while preparing filling.
  2. Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing on low just until combined. Stir in vanilla extract.
  3. Pour filling over crust, smooth top, and bake at 325°F (160°C) for 50–60 minutes until edges are set and center jiggles slightly.
  4. Turn off oven, crack door, and let cheesecake cool inside for 1 hour. Remove, cool completely, and refrigerate for at least 4 hours.
  5. Toast coconut in a dry skillet or oven until golden.
  6. Spread caramel sauce over chilled cheesecake. Sprinkle toasted coconut on top, pressing lightly to adhere.
  7. Drizzle chocolate ganache over the top. Add extra caramel drizzle before serving if desired.

Notes

If Samoa cookies aren’t available, use graham crackers or shortbread with added caramel and coconut.

Use a water bath to help prevent cracks.

Toast coconut carefully to avoid burning; stir frequently.

Full-fat cream cheese yields the richest texture.

Nutrition

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