Description
Samoa Cheesecake Recipe: Indulge in creamy cheesecake swirled with caramel, coconut, and chocolate. A decadent crowd-pleaser with tropical flair.
Ingredients
Scale
- 24 chocolate sandwich cookies (about 2 cups when crushed)
- 4 tablespoons (56g) unsalted butter, melted
- 4 packages (32 oz/907g) cream cheese, room temperature
- 1¼ cups (250g) granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- ¼ cup (60ml) heavy cream
- 2 cups (180g) sweetened shredded coconut, toasted
- 1¼ cups (350g) caramel sauce (homemade or store-bought)
- 1 cup (175g) semi-sweet chocolate chips
- 2 tablespoons (30ml) heavy cream
Instructions
- Step 1: Prepare the Crust Preheat your oven to 325°F (165°C) and position the rack in the middle. Pulse chocolate cookies in a food processor until finely ground. Mix the crumbs with melted butter until the mixture resembles wet sand. Press firmly into the bottom of a 9-inch springform pan, creating an even layer. Bake for 10 minutes, then cool completely while preparing the filling.
- Step 2: Make the Cheesecake Filling In a large bowl, beat the softened cream cheese with an electric mixer until smooth, about 2 minutes. Add sugar gradually, continuing to beat until fully incorporated. Add eggs one at a time, mixing on low speed after each addition just until blended. Stir in vanilla extract and heavy cream. Pour the batter over the cooled crust, smoothing the top with a spatula.
- Step 3: Bake the Cheesecake Wrap the outside of the springform pan with a double layer of heavy-duty aluminum foil, ensuring no gaps or tears. Place the wrapped pan in a large roasting pan and add enough hot water to reach halfway up the sides of the springform pan. Bake for 60-70 minutes, or until the edges are set but the center still jiggles slightly when gently shaken.
- Step 4: Cool Properly Turn off the oven and crack open the door. Let the Samoa Cheesecake cool in the oven for 1 hour. Remove from the water bath, discard foil, and run a thin knife around the edges to prevent cracking. Cool completely on a wire rack, then cover and refrigerate overnight or for at least 8 hours.
- Step 5: Create the Samoa Topping Toast coconut in a dry skillet over medium heat, stirring constantly until golden brown, about 5-7 minutes. In a microwave-safe bowl, heat 3/4 cup of caramel sauce for 30 seconds until pourable. Mix in the toasted coconut, reserving 2 tablespoons for garnish. Spread this mixture evenly over the top of the chilled cheesecake.
- Step 6: Add Chocolate Drizzle Melt chocolate chips with heavy cream in 30-second microwave intervals, stirring until smooth. Transfer to a piping bag and drizzle in parallel lines across the cheesecake. Drizzle remaining caramel between the chocolate lines. Sprinkle with reserved toasted coconut. Refrigerate for at least 30 minutes before slicing with a warm, clean knife for the cleanest cuts.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 slice
- Calories: 560 kcal per serving
- Sugar: 32g
- Sodium: 390mg
- Fat: 39g
- Saturated Fat: 22g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 148mg