Print

Decadent Baked Samoa Cheesecake

A whole Samoa Cheesecake with a slice removed, topped with toasted coconut, caramel, and chocolate drizzle.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this showstopping cheesecake inspired by the classic Girl Scout Samoa cookie, featuring a creamy filling, toasted coconut, gooey caramel swirls, and a rich chocolate drizzle.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar (for filling)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 cup sweetened condensed milk
  • 1 cup sweetened flaked coconut, toasted
  • 1/2 cup caramel sauce
  • 1/4 cup semi-sweet chocolate chips
  • 1 tablespoon coconut oil

Instructions

  1. Preheat your oven to 325 degrees Fahrenheit. Wrap the outside of a 9-inch springform pan with heavy-duty aluminum foil.
  2. Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Let cool slightly.
  3. Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese until smooth. Gradually beat in 1 1/2 cups sugar, vanilla extract, and salt until combined. Beat in the eggs one at a time, mixing just until incorporated after each addition. Gently stir in the sweetened condensed milk.
  4. Pour half of the cheesecake batter over the cooled crust. Drizzle half of the caramel sauce over the batter. Sprinkle half of the toasted coconut over the caramel. Pour the remaining batter over the coconut layer.
  5. Place the springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan to create a water bath.
  6. Bake for 60 to 75 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
  7. Remove the cheesecake from the water bath and let it cool completely on a wire rack. Chill in the refrigerator for at least 6 hours, or preferably overnight.
  8. Prepare the topping: In a small saucepan, melt the chocolate chips and coconut oil over low heat, stirring until smooth. Alternatively, microwave in 30-second intervals until melted.
  9. Once chilled, remove the cheesecake from the pan. Drizzle the remaining caramel sauce and the melted chocolate mixture over the top. Sprinkle with the remaining toasted coconut.
  10. Slice and serve cold.

Notes

  • To toast coconut, spread it in a single layer on a baking sheet and bake at 350 degrees Fahrenheit for 5 to 8 minutes, watching closely to prevent burning.
  • For a no-bake option, use a chocolate cookie crust and a filling made with cream cheese, powdered sugar, whipped topping, and gelatin instead of eggs and baking.
  • You can use store-bought caramel sauce for convenience.

Nutrition

Find it online: https://cookingbyfelix.com/samoa-cheesecake-recipe-caramel-coconut/