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Toasted Samoa Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 88 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 5 hours 20 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This decadent Toasted Samoa Cheesecake combines a rich chocolate cookie crust with a creamy cream cheese filling swirled with caramel sauce and toasted coconut flakes. Inspired by the flavors of the beloved Samoa cookie, this cheesecake is baked to perfection and finished with melted chocolate, extra caramel sauce, and coconut for a delightful treat perfect for dessert lovers.

Ingredients

Crust

  • 1 1/2 cups chocolate cookie crumbs
  • 1/4 cup unsalted butter, melted

Filling

  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1/2 cup sour cream
  • 1/2 cup caramel sauce
  • 1/2 cup toasted coconut flakes

Topping

  • 1/2 cup chocolate chips, melted
  • Extra caramel sauce for garnish
  • Extra toasted coconut for garnish

Instructions

  1. Preheat and Prepare Pan: Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper to prevent sticking and ensure easy removal of the cheesecake.
  2. Make Crust: In a bowl, combine chocolate cookie crumbs and melted butter. Press the mixture firmly into the bottom of the prepared pan to form an even crust. Bake the crust for 8–10 minutes until set, then let it cool completely to avoid mixing with the filling.
  3. Prepare Filling Base: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy, free of lumps.
  4. Add Eggs and Flavorings: Incorporate the eggs one at a time, beating well after each addition to ensure a smooth batter. Stir in vanilla extract and sour cream to add richness and flavor.
  5. Fold in Caramel and Coconut: Gently fold the caramel sauce and toasted coconut flakes into the cream cheese mixture to evenly distribute the flavors without overmixing.
  6. Assemble and Bake: Pour the filling over the cooled crust and smooth the top with a spatula. Bake in the preheated oven for 50–60 minutes, until the edges are set and the center still slightly jiggles, indicating it is properly baked.
  7. Rest in Oven: Turn off the oven and let the cheesecake rest inside with the door closed for 1 hour to prevent cracking and allow gentle cooling.
  8. Chill Completely: Remove the cheesecake from the oven, then refrigerate for at least 4 hours or overnight until fully set and chilled through.
  9. Garnish and Serve: Before serving, drizzle melted chocolate and extra caramel sauce on top of the cheesecake. Sprinkle additional toasted coconut flakes over the garnish for added texture and visual appeal. Slice and enjoy.

Notes

  • Ensure cream cheese is softened to room temperature for a smooth filling without lumps.
  • Press the crust firmly and evenly for good structure.
  • Do not overbake the cheesecake; the center should slightly jiggle to maintain creamy texture.
  • Letting the cheesecake rest in the turned-off oven helps prevent cracks.
  • Refrigerate adequately to allow the cheesecake to set fully for clean slices.
  • Use high-quality caramel sauce and chocolate for best flavor.
  • To toast coconut flakes, spread them evenly on a baking sheet and bake at 350°F for 5-7 minutes, stirring occasionally, until golden.

Find it online: https://slsrecipes.com/toasted-samoa-cheesecake-recipe/