Homemade Samoa Cheesecake

Here’s a recipe for a Homemade Samoa Cheesecake a decadent dessert that combines a creamy cheesecake filling with the delicious flavors of a Samoa cookie, featuring a caramel coconut topping and a chocolate drizzle!

Ingredients

For the crust:

• 1 ½ cups (150g) graham cracker crumbs
• ½ cup (50g) shredded sweetened coconut
• 1 tbsp granulated sugar
• 6 tbsp (85g) unsalted butter, melted

For the cheesecake filling:

• 24 oz (675g) cream cheese, softened
• 1 cup (200g) granulated sugar
• 1 tsp vanilla extract
• 3 large eggs
• 1 cup (240ml) sour cream
• ½ cup (120ml) heavy whipping cream
• 1 cup (120g) shredded sweetened coconut, toasted (for topping)

For the Samoa topping:

• 1 ½ cups (225g) caramel sauce (store-bought or homemade)
• 1 ½ cups (150g) shredded sweetened coconut, toasted
• ½ cup (90g) chocolate chips, melted
• ¼ cup (60g) heavy cream (for chocolate drizzle)

Instructions

1. Prepare the crust

1. Preheat your oven to 325°F (160°C). Grease and line the bottom of a 9-inch springform pan with parchment paper.
2. In a bowl, combine the graham cracker crumbs, shredded coconut, and sugar. Stir in the melted butter until the mixture is well combined.
3. Press the mixture firmly into the bottom of the springform pan to form an even crust.
4. Bake for 10 minutes, then remove from the oven and let it cool while you prepare the cheesecake filling.

2. Make the cheesecake filling

1. In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
2. Add the vanilla extract and mix well.
3. Add the eggs one at a time, beating well after each addition.
4. Stir in the sour cream and heavy cream until the mixture is smooth and combined.
5. Pour the cheesecake batter over the cooled crust in the springform pan, smoothing the top with a spatula.
6. Bake the cheesecake at 325°F (160°C) for 50-60 minutes, or until the center is set but still slightly jiggly.
7. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
8. After 1 hour, remove from the oven and let it cool completely at room temperature. Then refrigerate for at least 4 hours or overnight.

3. Prepare the Samoa topping

1. In a saucepan, heat the caramel sauce over medium heat until it becomes more liquid and pourable.
2. Toast the shredded coconut in a dry skillet over medium heat for about 3-5 minutes until golden brown, stirring frequently.
3. Mix the toasted coconut into the warm caramel sauce.
4. Once the cheesecake has fully chilled, spread the caramel-coconut topping evenly over the cheesecake.

4. Add the chocolate drizzle

1. In a microwave-safe bowl, melt the chocolate chips with the heavy cream in the microwave in 20-second intervals, stirring in between until smooth.
2. Drizzle the melted chocolate over the top of the caramel-coconut topping for a beautiful finishing touch.

5. Serve and enjoy!

1. Carefully remove the cheesecake from the springform pan, slice, and serve this indulgent Homemade Samoa Cheesecake! Enjoy the perfect balance of creamy cheesecake, caramel, coconut, and chocolate.

Tips

• For a smoother topping, let the caramel sauce cool slightly before spreading it on the cheesecake.
• You can use store-bought caramel sauce or make your own for a richer flavor.
• To get a perfect drizzle, make sure the melted chocolate is smooth and not too thick.

Enjoy this Homemade Samoa Cheesecakea  treat that brings the flavors of your favorite Girl Scout cookie into a rich, creamy cheesecake form!