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
Scale
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.
