Go Back
Samoa Cheesecake is a delightful fusion of flavors that brings together the beloved elements of the iconic Samoa cookie: chocolate, coconut, and caramel. This decadent dessert not only captivates the senses with its rich textures but also serves as a showstopper for any gathering. The combination of creamy cheesecake with a crunchy crust and a rich topping creates a layered experience that’s hard to resist. Whether you're hosting a party, celebrating a special occasion, or simply indulging in a sweet treat, this Samoa Cheesecake is sure to impress.

Samoa Cheesecake

Discover the irresistible Samoa Cheesecake, a delicious blend of chocolate, coconut, and caramel inspired by the beloved Samoa cookie. This recipe guides you through creating a creamy cheesecake with a crunchy chocolate crust and a decadent topping. Perfect for any occasion, this dessert is sure to impress with its rich flavors and stunning presentation. Whether you're an experienced baker or just starting, this step-by-step guide makes it easy to indulge in a sweet masterpiece.
Print Recipe Pin Recipe

Ingredients
  

For the crust:

1 ½ cups chocolate cookie crumbs (such as Oreo or similar)

½ cup unsalted butter, melted

2 tablespoons granulated sugar

For the cheesecake filling:

24 oz (3 packages) cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

3 large eggs

1 cup sour cream

1 cup shredded coconut, toasted

½ cup caramel sauce (store-bought or homemade)

½ cup mini chocolate chips

For the topping:

½ cup caramel sauce

¼ cup toasted coconut (additional)

¼ cup mini chocolate chips (additional)

Instructions
 

Prepare the Crust: Preheat the oven to 350°F (175°C). In a medium bowl, combine chocolate cookie crumbs, melted butter, and granulated sugar. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then remove and let cool.

    Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Add in the vanilla extract and mix until combined.

      Add Eggs: Add eggs, one at a time, mixing well after each addition. Be sure not to overmix; stop mixing as soon as the eggs are incorporated.

        Incorporate Sour Cream and Coconut: Gently fold in the sour cream, toasted coconut, and caramel sauce until well combined. Finally, stir in the mini chocolate chips.

          Bake the Cheesecake: Pour the cheesecake mixture over the cooled crust in the springform pan. Bake at 325°F (160°C) for about 55-60 minutes, until the edges are set but the center has a slight jiggle. Turn off the oven and crack the door open, allowing the cheesecake to cool gradually for about an hour.

            Cool and Chill: Once cooled, refrigerate the cheesecake for at least 4 hours or, preferably, overnight for the best results.

              Prepare the Topping: Just before serving, pour the additional caramel sauce over the chilled cheesecake and sprinkle with the toasted coconut and extra mini chocolate chips.

                Serve: Run a knife around the edges of the springform pan before releasing the sides. Slice the cheesecake into wedges and prepare to indulge in this delicious treat!

                  Prep Time, Total Time, Servings: 30 mins | 6 hrs (including cooling) | 12 servings