Description
Decadent Samoa Cheesecake with layers of caramel, toasted coconut, and rich chocolate. This show-stopping dessert tastes like your favorite Girl Scout cookie in elegant cheesecake form.
Ingredients
FOR THE CRUST:
2 cups shortbread cookie crumbs (about 30 cookies)
¼ cup granulated sugar
6 tablespoons unsalted butter, melted
Pinch of salt
FOR THE CHEESECAKE FILLING:
24 oz cream cheese (three 8-oz blocks), room temperature
1 cup granulated sugar
3 large eggs, room temperature
⅓ cup sour cream, room temperature
2 teaspoons pure vanilla extract
¼ teaspoon salt
FOR THE SAMOA TOPPING:
2 cups sweetened shredded coconut, toasted
1 cup thick caramel sauce
6 oz dark or semi-sweet chocolate, chopped
2 tablespoons coconut oil
Additional caramel for drizzling
Instructions
1. Preheat oven to 325°F and wrap a 9-inch springform pan completely with heavy-duty aluminum foil.
2. Process shortbread cookies into fine crumbs in a food processor.
3. Mix cookie crumbs with sugar, salt, and melted butter until mixture resembles wet sand.
4. Press crumb mixture firmly into bottom of springform pan and slightly up the sides.
5. Bake crust for 10 minutes, then cool while preparing filling.
6. Toast coconut on a baking sheet at 350°F for 5-7 minutes, stirring every 2 minutes, until golden. Set aside.
7. Beat room temperature cream cheese on medium-low speed for 2-3 minutes until completely smooth.
8. Add sugar and beat for 2 minutes until fluffy, scraping down sides frequently.
9. Add eggs one at a time on low speed, mixing just until incorporated after each addition.
10. Mix in sour cream, vanilla, and salt on low speed until just combined.
11. Pour filling over cooled crust and smooth the top with a spatula.
12. Tap pan gently on counter 3-4 times to release air bubbles.
13. Place springform pan in a large roasting pan and pour hot water into roasting pan halfway up the sides.
14. Bake for 55-65 minutes until edges are set but center still jiggles slightly.
15. Turn off oven and crack door open 4 inches. Let cheesecake cool in oven for 1 hour.
16. Remove from water bath, remove foil, and run a thin knife around the edge.
17. Cool to room temperature on wire rack (about 2 hours), then refrigerate for at least 6 hours or overnight.
18. Melt chocolate with coconut oil in double boiler or microwave, stirring until smooth.
19. Remove springform ring and spread caramel sauce over chilled cheesecake, leaving ½-inch border.
20. Sprinkle toasted coconut evenly over caramel layer.
21. Drizzle melted chocolate in decorative pattern over coconut.
22. Refrigerate for 30 minutes to set toppings before slicing.
Notes
All ingredients must be at room temperature for smooth texture—remove from fridge 2 hours before starting.
Don’t overbeat batter after adding eggs; mix on lowest speed to prevent cracks.
The water bath is crucial for preventing cracks and ensuring even baking.
Cheesecake is done when edges are set but center (2-3 inch diameter) still jiggles.
Toppings hide any cracks, so don’t worry if your cheesecake isn’t perfect!
Can be made 3 days ahead without toppings; add toppings day of serving.
Freeze plain cheesecake (before toppings) for up to 2 months.
Use a hot, clean knife between each slice for clean cuts.
- Prep Time: 30 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 425
- Sugar: 38g
- Sodium: 285mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 115mg
Keywords: samoa cheesecake, girl scout cookie cheesecake, caramel coconut cheesecake, special occasion dessert