Description
Samoa Cheesecake is a rich, decadent dessert inspired by Samoa Girl Scout cookies. It combines a buttery graham cracker crust, creamy cheesecake filling, luscious caramel, toasted coconut, and a chocolate drizzle for an irresistible treat.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar (for crust)
- 24 oz cream cheese, softened
- 1 cup granulated sugar (for filling)
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup caramel sauce
- 1/2 cup heavy cream
- 1 1/2 cups toasted shredded coconut
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 325°F (163°C) and line the bottom of a springform pan with parchment paper.
- Combine graham cracker crumbs, melted butter, and 1/4 cup sugar. Press firmly into the pan to form the crust.
- Bake crust for 10 minutes, then set aside to cool.
- In a large bowl, beat cream cheese and 1 cup sugar until smooth and creamy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Pour cheesecake filling over cooled crust and smooth the top.
- Bake for 50-60 minutes, until the center is set but slightly jiggly.
- Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.
- Refrigerate for at least 4 hours or overnight.
- Spread caramel sauce evenly over the chilled cheesecake.
- Sprinkle toasted coconut evenly on top of the caramel layer.
- Melt chocolate chips and drizzle over the coconut topping.
Notes
- Use full-fat cream cheese for the creamiest texture.
- Store covered in the refrigerator for up to 5 days.
- Freeze individual slices for up to 2 months.
- Use gluten-free graham crackers for a gluten-free version.
- Best served chilled for the perfect texture.