Samoa Cheesecake
This rich and decadent Samoa Cheesecake combines creamy cheesecake with a crunchy cookie crust, caramel, toasted coconut, and a drizzle of chocolate for the ultimate dessert!
Equipment
- Springform Pan
- Mixing Bowl
- Hand Mixer
- Baking Sheet
Ingredients
Crust
- 2 cups crushed chocolate cookies (like Oreos, without filling)
- 5 tbsp butter melted
Cheesecake Filling
- 24 oz cream cheese softened
- 1 cup granulated sugar
- 3 large eggs room temperature
- 1 tsp vanilla extract
Topping
- 1 1/2 cups toasted coconut
- 1 cup caramel sauce
- 1/2 cup chocolate chips melted for drizzle
Instructions
- Preheat oven to 325°F (163°C). Grease a springform pan.
- Mix crushed chocolate cookies with melted butter. Press firmly into the bottom of the pan to form the crust. Bake for 10 minutes, then set aside.
- In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing after each. Stir in vanilla extract.
- Pour the cheesecake filling over the crust and spread evenly.
- Bake for 50-55 minutes, until the center is set but slightly jiggly. Turn off the oven and let the cheesecake cool inside with the door slightly open.
- Once cooled, refrigerate for at least 4 hours or overnight.
- Before serving, top with caramel sauce and toasted coconut. Drizzle melted chocolate on top.
- Slice and enjoy!
Notes
For best results, use a water bath while baking to prevent cracks. You can also garnish with extra Samoa cookies for added texture!