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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.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 4 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 500
Ingredients Method Notes

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.

Method
 

Preparation
  1. Preheat the oven to 325°F (160°C).
  2. In a medium bowl, combine graham cracker crumbs and melted butter; press mixture into the bottom of a 9-inch springform pan.
  3. In a large mixing bowl, beat cream cheese and sugar until smooth, then add the vanilla extract.
  4. Add eggs one at a time, mixing well after each addition until fully incorporated.
  5. Gently fold in the shredded coconut into the cheesecake batter.
Baking
  1. Pour cheesecake batter over the crust, smooth the top, and bake for 55-60 minutes or until the center is set.
Cooling
  1. Let the cheesecake cool, refrigerate for at least 4 hours or overnight.
  2. 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.