Go Back
Delicious Samoa cheesecake features a creamy filling, chocolate drizzle, toasted coconut topping, and shortbread crust.
Isabella

Best Samoa Cheesecake

This Samoa Cheesecake perfectly captures the flavors of the beloved Samoa cookies in a creamy, dreamy dessert. With a buttery graham cracker crust, coconut-infused cheesecake filling, caramel drizzle, toasted coconut flakes, and chocolate ganache, it's easier to make than you think and guaranteed to impress.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 55 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar for crust
  • 6 tablespoons unsalted butter, melted
  • 1 1/4 cups granulated sugar for filling
  • 1/4 cup sour cream
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup shredded coconut for filling
  • 1 cup caramel sauce
  • 4 ounces semi-sweet chocolate, chopped
  • 1/4 cup heavy cream for ganache
  • 1/2 cup shredded coconut for topping

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Electric mixer (stand or hand mixer)
  • Rubber spatula
  • measuring cups and spoons
  • baking sheet
  • parchment paper
  • Large Roasting Pan
  • Aluminum foil
  • wire rack
  • Small saucepan
  • heatproof bowl
  • whisk

Method
 

  1. Preheat oven to 350°F (175°C).
  2. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix well.
  3. Press mixture firmly into the bottom of a 9-inch springform pan.
  4. Bake crust for 8-10 minutes, or until lightly golden brown. Let cool completely.
  5. In a large bowl, beat softened cream cheese with an electric mixer until smooth and creamy.
  6. Gradually add sugar and continue to beat until well combined.
  7. Add sour cream, eggs (one at a time), and vanilla extract. Mix until just combined. Be careful not to overmix.
  8. Gently fold in shredded coconut.
  9. Pour filling over cooled graham cracker crust.
  10. Wrap the bottom of the springform pan tightly with aluminum foil.
  11. Place cheesecake in a large roasting pan. Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
  12. Bake for 55-70 minutes, or until the edges are set but the center still has a slight jiggle.
  13. Turn off the oven and let the cheesecake sit in the oven with the door slightly ajar for 1 hour.
  14. Remove the cheesecake from the oven and water bath. Let cool completely on a wire rack.
  15. Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours, or preferably overnight.
  16. Preheat oven to 350°F (175°C).
  17. Spread shredded coconut evenly on a baking sheet lined with parchment paper.
  18. Bake for 5-7 minutes, or until lightly golden brown and fragrant. Watch carefully.
  19. Remove from the oven and let cool completely.
  20. Place chopped chocolate in a heatproof bowl.
  21. In a small saucepan, heat heavy cream over medium heat until it just begins to simmer.
  22. Pour hot cream over chocolate and let it sit for 1 minute.
  23. Whisk until smooth and glossy.
  24. Remove cheesecake from refrigerator and carefully remove it from springform pan.
  25. Drizzle caramel sauce evenly over the top of the cheesecake.
  26. Pour chocolate ganache over the caramel sauce.
  27. Sprinkle toasted coconut over the ganache.
  28. Slice and serve chilled.

Notes

Softened cream cheese is crucial. Don't overmix the filling. The water bath is essential for a smooth, creamy cheesecake. Cool the cheesecake gradually to prevent cracks. Store leftovers in the refrigerator for up to 5 days, covered tightly with plastic wrap. Try adding a pinch of sea salt to the caramel for a salty-sweet twist or add chopped pecans or walnuts for extra crunch. For a chocolate crust, substitute chocolate graham crackers for regular graham crackers.