Samoa Cheesecake Recipe

Why You’ll Love This Recipe

I love how this cheesecake brings all the flavors of a Samoa cookie—coconut, caramel, and chocolate—into a single, show-stopping dessert. The creamy base contrasts beautifully with the chewy coconut topping, while the caramel and chocolate tie everything together. It’s perfect for special occasions, potlucks, or just when I want to impress my guests (or myself) with something truly decadent.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Graham cracker crumbs

• Melted butter

• Cream cheese, softened

• Granulated sugar

• Eggs

• Sour cream

• Vanilla extract

• Sweetened shredded coconut

• Caramel sauce

• Semi-sweet or dark chocolate chips

• Heavy cream (for melting chocolate)

Directions

1. I start by preheating my oven to 325°F (163°C).

2. I mix the graham cracker crumbs and melted butter, then press it firmly into the bottom of a springform pan to create the crust.

3. In a large bowl, I beat the cream cheese until smooth, then add sugar and vanilla. I mix in the eggs one at a time, followed by the sour cream.

4. I pour the batter over the crust and smooth the top. Then I bake the cheesecake for 55–65 minutes until the center is set but still slightly jiggly.

5. I let the cheesecake cool in the oven with the door slightly open for about an hour, then refrigerate it for at least 4 hours, preferably overnight.

6. For the topping, I toast the shredded coconut in a dry pan until golden brown.

7. Once the cheesecake is chilled, I spread a generous layer of caramel sauce on top and press the toasted coconut into the caramel.

8. I melt chocolate chips with a bit of cream and drizzle it over the top to finish.

Servings and timing

This recipe makes about 12 servings.
Preparation time: 30 minutes
Baking time: 60 minutes
Chilling time: 4+ hours (overnight recommended)

Variations

I sometimes switch the crust to a chocolate cookie base for an extra indulgent version. When I want to skip the oven, I make a no-bake version using gelatin and chill it in the fridge. If I’m craving more texture, I add chopped shortbread cookies into the crust for a cookie-like crunch.

Storage/Reheating

I store any leftover Samoa Cheesecake in the refrigerator, covered tightly, for up to 5 days. To freeze, I slice the cheesecake and wrap each piece individually in plastic wrap and foil. I thaw slices in the fridge overnight. Since this cheesecake has a caramel and chocolate topping, I always serve it chilled and never reheat it.

FAQs

Can I use store-bought caramel sauce?

Yes, I often use a good-quality jarred caramel sauce to save time, but homemade works great too if I want extra richness.

How do I toast the coconut without burning it?

I keep the heat on medium and stir constantly. It only takes a few minutes to get golden and fragrant, so I watch it closely.

Do I have to use a water bath?

A water bath helps prevent cracking, but I’ve skipped it before and just cooled the cheesecake slowly in the oven with good results.

Can I make this cheesecake ahead of time?

Yes, I actually prefer to make it the night before so the flavors set fully and the topping holds together better.

What kind of chocolate should I use for the drizzle?

I usually use semi-sweet or dark chocolate because it balances the sweetness of the caramel and coconut.

Conclusion

Samoa Cheesecake takes all the best parts of a favorite cookie and turns them into an unforgettable dessert. With layers of creamy, crunchy, and gooey goodness, it’s the kind of treat that’s always worth the effort. Whether I’m celebrating something special or just treating myself, this cheesecake never fails to hit the sweet spot.