Samoa Cheesecake
A creamy cheesecake inspired by the classic Samoa cookie, featuring toasted coconut, caramel, and chocolate chips on a buttery graham crust, perfect for celebrations or family nights.
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs For a buttery base.
- 1/2 cup unsalted butter, melted
Filling
- 32 oz cream cheese, softened Use room temperature for best results.
- 1 cup sugar
- 1 teaspoon vanilla extract
- 4 large eggs
Mix-ins & Toppings
- 1 cup sweetened shredded coconut
- 1 cup caramel sauce For drizzling before serving.
- 1/2 cup chocolate chips For topping.
Instructions
Preparation
- Preheat the oven to 325°F (160°C).
- In a medium bowl, combine graham cracker crumbs and melted butter; press mixture into the bottom of a 9-inch springform pan.
- In a large mixing bowl, beat cream cheese and sugar until smooth, then add the vanilla extract.
- Add eggs one at a time, mixing well after each addition until fully incorporated.
- Gently fold in the shredded coconut into the cheesecake batter.
Baking
- Pour cheesecake batter over the crust, smooth the top, and bake for 55-60 minutes or until the center is set.
Cooling
- Let the cheesecake cool, refrigerate for at least 4 hours or overnight.
- Before serving, drizzle with caramel sauce and sprinkle chocolate chips on top.
Notes
Use room temperature cream cheese for a lump-free, silky batter. Avoid overmixing once eggs are added to prevent extra air and cracks. Chill at least 4 hours or overnight for clean slices and best flavor. Store covered in the fridge up to 4 days, or freeze slices for longer keeping. For even baking, place the springform pan on a baking sheet.