If you adore the irresistible flavors of Girl Scout Samoa cookies, then you are going to fall head over heels for this Samoa Cheesecake Recipe. It’s a luscious, creamy cheesecake that perfectly balances the toasted coconut and caramel sweetness with a rich chocolate drizzle. Every bite is a celebration of textures and tastes that bring those beloved cookie memories to life in an indulgent, sliceable form. Whether for a special occasion or just a treat to brighten your day, this Samoa Cheesecake Recipe promises to deliver pure joy with every forkful.
Ingredients You’ll Need
These ingredients are straightforward yet play vital roles in building the layers of flavor and texture this cheesecake demands. From the crumbly crust that forms the sturdy base to the creamy coconut-infused filling, every component has a purpose that elevates the final dish.
- Graham cracker crumbs (1 ½ cups): Provides a buttery, crunchy foundation for the crust.
- Shredded sweetened coconut, toasted (½ cup + 1 cup): Adds toasty, tropical flavor throughout both crust and filling.
- Granulated sugar (¼ cup + 1 cup): Sweetens the crust and the creamy cheesecake filling.
- Unsalted butter, melted (6 tablespoons): Binds the crust ingredients while lending richness.
- Cream cheese, softened (3 packages, 8 ounces each): The velvety base for the smooth cheesecake texture.
- Large eggs (3): Essential for structure, ensuring the cheesecake sets perfectly.
- Vanilla extract (1 teaspoon): Enhances depth and warmth in the flavor profile.
- Canned coconut milk (1 cup): Infuses a subtle coconut creaminess that sets this cheesecake apart.
- Caramel sauce (1 ½ cups, divided): Pours luscious, golden sweetness across the layers and topping.
- Semi-sweet chocolate chips (1 cup, melted): Offers the classic chocolate drizzle that makes the cheesecake irresistible.
- Sea salt (½ teaspoon, optional): A sprinkle to balance the sweetness with a touch of savory contrast.
How to Make Samoa Cheesecake Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (163°C) so it’s ready when your crust mixture is combined. In a medium bowl, stir together the graham cracker crumbs, half a cup of toasted shredded coconut, ¼ cup sugar, and melted butter until everything is evenly moistened. Press this mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Bake for 10 minutes, then set aside to cool. This crust will provide a crunchy, buttery base that perfectly complements the creamy cheesecake filling.
Step 2: Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese with 1 cup of sugar until you have a luxuriously smooth and creamy consistency. Add the eggs one at a time, mixing thoroughly after each addition to help incorporate air and build structure. Next, mix in the vanilla extract and coconut milk until just combined. Fold in the remaining 1 cup of toasted shredded coconut gently so you keep its texture intact. This filling boasts a dreamy coconut richness that’s key to making this Samoa Cheesecake Recipe a showstopper.
Step 3: Bake the Cheesecake in a Water Bath
Pour the filling over the cooled crust and smooth the top with a spatula. Wrap foil securely around the bottom of the springform pan to prevent water from seeping in, then place it inside a larger baking dish. Carefully pour in hot water so it reaches about halfway up the side of the cheesecake pan to create a water bath. This technique helps the cheesecake bake evenly and prevents cracking. Bake for 55 to 65 minutes, or until the center is mostly set but still slightly jiggly. This slow, gentle bake is essential for achieving that perfect creamy texture.
Step 4: Cool and Chill the Cheesecake
Turn off the oven and crack the door open, letting the cheesecake cool in place for about an hour. This gradual cooling step keeps your cheesecake from cracking dramatically. Afterward, remove it from the oven and chill in the refrigerator for at least 4 hours or preferably overnight. The chilling step allows the flavors to meld together beautifully and the texture to firm up, making it easier to slice for serving.
Step 5: Decorate and Serve
Once chilled, pour 1 cup of caramel sauce evenly over the top of the cheesecake, spreading it gently with a spatula. Drizzle the melted chocolate chips decoratively across the caramel layer, then sprinkle additional toasted coconut on top. For a spectacular finishing touch, add another drizzle of caramel and a light sprinkle of sea salt if you like a subtle salty kick. This decadent presentation brings the Samoa Cheesecake Recipe full circle, like the final flourish that makes every slice irresistible.
How to Serve Samoa Cheesecake Recipe
Garnishes
Adding garnishes is your chance to customize and make every slice look stunning. Consider a sprinkle of toasted coconut flakes, drizzles of extra caramel, or even a few chocolate shavings for a richer chocolate presence. A pinch of sea salt on top boosts the flavor contrast, making each bite more complex and memorable.
Side Dishes
Serve this rich cheesecake alongside fresh berries like raspberries or strawberries to add a bright, slightly tart balance. A dollop of whipped cream or a scoop of vanilla bean ice cream also complements the creamy texture and intensifies the dessert experience without overpowering it.
Creative Ways to Present
For an extra special occasion, try serving individual mini Samoa cheesecakes in tiny springform pans or mason jars. Layer caramel and chocolate sauces between thin cheesecake slices for a trifle-style presentation. Or top each slice with a cinnamon-spiced toasted coconut sprinkle to add unexpected warmth and spice.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover cheesecake tightly with plastic wrap or store it in an airtight container in the refrigerator. It will keep well for up to 5 days, allowing you to savor the Samoa Cheesecake Recipe over several sweet moments.
Freezing
This cheesecake freezes beautifully. Slice it first, then place the pieces on a parchment-lined baking sheet to freeze individually before transferring to a freezer-safe container. This way you can pull out slices as needed, and frozen cheesecake will stay fresh for up to 2 months.
Reheating
When ready to enjoy frozen cheesecake slices, thaw them overnight in the refrigerator. They are best served chilled but can be brought to room temperature for 15 to 20 minutes before serving to soften the texture slightly.
FAQs
Can I use fresh coconut instead of shredded sweetened coconut?
Fresh coconut has a different moisture content and texture, which could alter the crust and filling consistency. It’s best to stick with sweetened shredded coconut for authentic flavor and structure in this Samoa Cheesecake Recipe.
Is there a way to make this recipe dairy-free?
You can experiment with dairy-free cream cheese and butter substitutes, but keep in mind that the texture and flavor might change. Coconut milk remains a great dairy-free element, enhancing the tropical vibe perfectly.
Why is the water bath important for baking the cheesecake?
The water bath prevents the cheesecake from drying out or cracking by providing gentle, even heat. It creates a moist oven environment, essential for smooth, creamy results in this Samoa Cheesecake Recipe.
Can I make the crust gluten-free?
Absolutely! Swap out graham cracker crumbs for gluten-free graham or cookie crumbs to accommodate dietary needs without sacrificing the delicious buttery crust.
How do I toast shredded coconut properly?
Spread shredded coconut in an even layer on a baking sheet and bake at 350°F for 5 to 7 minutes, stirring halfway through. Keep a close eye to prevent burning — toasted coconut adds a rich, nutty flavor that’s key to this recipe’s success.
Final Thoughts
There is something truly magical about recreating the flavors of a favorite cookie into a luscious, creamy cheesecake that feels like a warm hug in dessert form. This Samoa Cheesecake Recipe captures those highlights with every bite, making it perfect for celebrations or simply indulging yourself. Dive into this recipe with excitement—you won’t regret sharing this tropical caramel and chocolate delight with friends and family.
Print
Samoa Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 5 hours 35 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Samoa Cheesecake is a rich and indulgent dessert inspired by the beloved Girl Scout Samoa cookies. Featuring a graham cracker and toasted coconut crust, the creamy coconut-infused filling is baked in a water bath for a smooth texture. Topped generously with caramel sauce, melted chocolate, more toasted coconut, and a sprinkle of sea salt, this cheesecake offers a perfect balance of sweet, creamy, and crunchy flavors that will delight any dessert lover.
Ingredients
Crust
- 1 ½ cups graham cracker crumbs
- ½ cup shredded sweetened coconut, toasted
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
Filling
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup canned coconut milk
- 1 cup sweetened shredded coconut, toasted
Toppings
- 1 ½ cups caramel sauce, divided
- 1 cup semi-sweet chocolate chips, melted
- ½ teaspoon sea salt (optional, for garnish)
Instructions
- Preheat and Prepare Crust: Preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, toasted shredded coconut, sugar, and melted butter. Mix until the ingredients are well combined and the mixture holds together when pressed. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan to form the crust. Bake the crust for 10 minutes, then remove and let it cool while you prepare the filling.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with sugar until smooth and creamy using a hand mixer or stand mixer. Add the eggs one at a time, mixing well after each addition to incorporate fully. Stir in the vanilla extract and canned coconut milk, blending until the batter is smooth. Gently fold in the toasted shredded coconut to distribute it evenly into the filling.
- Assemble for Baking: Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula. To create a water bath, wrap the bottom of the springform pan with foil tightly to prevent leaks. Place the wrapped pan inside a larger baking dish and pour hot water into this dish until it reaches about halfway up the side of the cheesecake pan.
- Bake the Cheesecake: Carefully place the entire setup in the preheated oven. Bake for 55 to 65 minutes, or until the edges are set and the center is slightly jiggly when gently shaken. This gentle baking method ensures a creamy, smooth cheesecake texture.
- Cool and Chill: After baking, turn off the oven and slightly crack the door open. Let the cheesecake cool in the oven for 1 hour to prevent cracking. Next, remove the cheesecake from the water bath and let it cool to room temperature. Then, refrigerate the cheesecake for at least 4 hours or preferably overnight to fully set.
- Add Toppings and Serve: Once chilled and set, pour 1 cup of caramel sauce evenly over the top of the cheesecake. Drizzle the melted chocolate over the caramel layer in a decorative pattern. Sprinkle additional toasted shredded coconut on top for added texture and flavor. Finish with another drizzle of caramel sauce and, if desired, a small sprinkle of sea salt to enhance the flavors. Slice the cheesecake with a sharp knife and serve chilled for the best experience.
Notes
- To toast coconut, spread it evenly on a baking sheet and bake at 350°F (177°C) for 5–7 minutes, stirring halfway through to prevent burning.
- For convenience, store-bought caramel and chocolate sauces can be used instead of homemade.
- Wrapping the springform pan in foil is crucial to prevent water from the bath seeping into the cheesecake.
- Letting the oven door crack open during cooling helps prevent cracks in the cheesecake’s surface.
- Use a sharp knife dipped in hot water and wiped dry between slices for clean cuts.
