Description
This Samoa Cheesecake is an indulgent dessert inspired by the beloved Girl Scout cookie, combining a rich cream cheese filling with a chocolate graham cracker crust, topped with toasted sweetened coconut, luscious caramel sauce, melted semi-sweet chocolate, and a hint of flaky sea salt. Perfect for special occasions or satisfying any sweet tooth craving.
Ingredients
Scale
For the crust:
- 1 1/2 cups crushed chocolate graham crackers or cookie crumbs
- 1/4 cup granulated sugar
- 6 tablespoons melted butter
For the filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
For the topping:
- 1 1/2 cups shredded sweetened coconut (toasted)
- 1 cup caramel sauce (plus extra for drizzling)
- 3/4 cup semi-sweet chocolate chips (melted or for drizzling)
- 1/2 teaspoon flaky sea salt (optional)
Instructions
- Prepare the crust: Preheat your oven to 325°F. In a medium bowl, combine the crushed chocolate graham crackers, granulated sugar, and melted butter until the mixture is thoroughly blended. Press this mixture evenly onto the bottom of a 9-inch springform pan. Bake the crust for 10 minutes, then remove it from the oven and let it cool slightly.
- Make the cheesecake filling: In a large bowl, beat the softened cream cheese with the granulated sugar until the mixture is smooth and creamy. Add the eggs one at a time, beating well after each addition to incorporate fully. Stir in the vanilla extract and sour cream until just combined, being careful not to overmix. Pour the filling evenly over the baked crust and smooth the top with a spatula.
- Bake the cheesecake: Place the springform pan into the preheated oven and bake for 50 to 60 minutes, or until the center is just set and slightly jiggly to the touch. Once done, turn off the oven and crack open the oven door, allowing the cheesecake to cool inside for 1 hour to prevent cracking.
- Chill the cheesecake: After the initial cooling, remove the cheesecake from the oven and transfer it to the refrigerator. Chill for at least 4 hours or preferably overnight to allow it to set completely and develop flavors.
- Prepare the topping: Toast the shredded sweetened coconut in a dry skillet over medium heat, stirring frequently until it turns golden brown. Remove from heat and let cool completely.
- Add the toppings: Once the cheesecake is chilled, spread an even layer of caramel sauce over the top. Sprinkle the toasted coconut generously on top of the caramel. Drizzle melted semi-sweet chocolate and additional caramel sauce over the coconut layer. Finish with a light sprinkle of flaky sea salt if desired for a perfect balance of flavors.
- Serve: Chill the cheesecake until ready to serve. Slice and enjoy the rich combination of creamy cheesecake, crunchy toasted coconut, sweet caramel, and chocolate notes.
Notes
- To prevent cracking, bake the cheesecake in a water bath or place a pan of hot water on the oven rack below the springform pan during baking.
- You can use jarred caramel sauce or make your own homemade caramel for the topping.
- This cheesecake can be made up to 2 days ahead; store it covered in the refrigerator to maintain freshness.
