Samoa Cheesecake – Caramel, Coconut & Chocolate Bliss
This Samoa Cheesecake combines a buttery crust, creamy vanilla filling, toasted coconut, gooey caramel, and chocolate drizzle — a rich and elegant dessert inspired by the beloved Girl Scout cookie.
- Prep Time: 30 minutes
- Chill Time: 4 hours
- Cook Time: 60 minutes
- Total Time: 5½ hours
- Yield: 12 slices 1x
Ingredients
Crust:
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1½ cups crushed shortbread cookies or graham crackers
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6 tbsp melted unsalted butter
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1 tbsp brown sugar (optional)
Filling:
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24 oz cream cheese, softened
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1 cup sugar
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3 large eggs
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½ cup sour cream
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1 tsp vanilla extract
Topping:
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2 cups sweetened shredded coconut, toasted
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½ to ¾ cup caramel sauce
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½ cup semi-sweet or dark chocolate, melted
Instructions
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Preheat oven to 325°F. Grease and line a 9-inch springform pan.
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Mix crust ingredients and press into the pan. Bake for 8–10 minutes; cool.
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Beat cream cheese and sugar until smooth. Add eggs, vanilla, and sour cream. Mix until combined.
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Pour filling into crust. Bake 55–65 minutes using a water bath if desired.
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Let cool in the oven, then chill in fridge for at least 4 hours.
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Toast coconut in oven or skillet. Cool.
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Top cheesecake with caramel, toasted coconut, and chocolate drizzle. Chill until set.
Notes
Use gluten-free cookies or dairy-free ingredients for substitutions. Freeze slices for up to 2 months.