Introduction

This Samoa Cheesecake brings together the beloved flavors of chocolate, caramel, and toasted coconut in a creamy, rich dessert. Inspired by the classic cookie, this cheesecake is sure to delight fans of tropical sweets and indulgent treats alike.

The image shows a round cheesecake with three clear layers. The bottom layer is a dark chocolate crumb crust with a rough texture. The middle layer is thick and creamy white cheesecake filling, smooth and dense. The top layer has a golden caramel color with small nut pieces sprinkled all over. Dark chocolate sauce is thickly drizzled in wide lines across the top, creating a zigzag pattern. The cheesecake sits on a white plate, with a white marbled surface in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups crushed chocolate sandwich cookies (Oreos or similar, no filling)
1/4 cup unsalted butter, melted
24 oz cream cheese, room temperature
1 cup granulated sugar
1/2 cup sour cream, room temperature
3 large eggs, room temperature
2 tsp pure vanilla extract
1 1/2 cups sweetened shredded coconut (toasted)
1 cup caramel sauce (homemade or store-bought)
1/2 cup semi-sweet chocolate chips
1 tbsp coconut oil (optional, for thinning chocolate)

Instructions

Step 1: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.
Step 2: In a mixing bowl, combine the crushed chocolate sandwich cookies and melted butter. Stir until the mixture resembles wet sand. Press this mixture firmly into the bottom of the prepared pan. Chill in the refrigerator for 10 minutes to set.
Step 3: Spread the shredded coconut evenly on a baking sheet. Bake for 7-10 minutes, stirring halfway through, until it turns golden brown and fragrant. Remove and allow to cool completely.
Step 4: In a large bowl, beat the cream cheese until smooth and fluffy, about 2-3 minutes. Add the sugar and sour cream, then beat until combined. Add the eggs one at a time, mixing on low speed after each addition. Stir in the vanilla extract.
Step 5: Pour the cheesecake filling over the chilled crust. Smooth the top with a spatula and gently tap the pan to release any air bubbles.
Step 6: Bake for 55-65 minutes until the edges are set, but the center still has a slight jiggle. If the cheesecake begins to brown too quickly, tent it loosely with foil.
Step 7: Turn off the oven and crack the door open. Let the cheesecake sit inside for 1 hour. Then, remove it and cool to room temperature before refrigerating for at least 4 hours, or overnight for best results.
Step 8: Melt the chocolate chips with coconut oil in a microwave-safe bowl using 30-second bursts, stirring each time, or melt over a double boiler. Drizzle the melted chocolate over the chilled cheesecake.
Step 9: Evenly spread the cooled toasted coconut on top of the cheesecake. Drizzle caramel sauce over everything. If the caramel is too thick, warm it slightly to make drizzling easier.
Step 10: Run a thin knife around the edge of the pan before releasing the springform. Slice the cheesecake with a hot, clean knife for neat and clean pieces.

Tips & Variations

For an extra rich crust, mix in a tablespoon of cocoa powder with the crushed cookies.
Use homemade caramel sauce for a deeper, more buttery flavor.
If you prefer, swap semi-sweet chocolate chips for dark chocolate for a more intense taste.
Make sure all dairy ingredients are at room temperature to avoid lumps in the batter.
Toast the coconut carefully, stirring frequently to prevent burning and achieve even golden color.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. To maintain the best texture, keep it in the springform pan or an airtight container. When ready to serve, you can let slices sit at room temperature for 10-15 minutes to soften slightly. Leftover cheesecake can also be frozen for up to 2 months; thaw overnight in the refrigerator before serving.

How to Serve

The image shows a round cheesecake with three clear layers on a white marbled surface. The bottom layer is made of dark chocolate cookie crumbs, rough in texture. The middle layer is thick, creamy white cheesecake filling, smooth and even. The top layer is golden caramel with small crunchy nut pieces on top. Dark chocolate sauce is drizzled over the caramel layer in uneven lines. The entire cake has a glossy, rich look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a regular cake pan instead of a springform pan?

A springform pan makes it easier to remove the cheesecake without damaging it, but if you don’t have one, you can use a regular cake pan lined with parchment paper. Keep in mind, slicing may be less neat without the removable sides.

How do I prevent cracks in my cheesecake?

To prevent cracks, avoid overmixing the batter and bake the cheesecake gently at a low temperature. Letting the cheesecake cool gradually in the oven with the door cracked helps prevent sudden temperature changes that cause cracking.