Description
Indulge in this decadent Samoa Cheesecake, where a creamy cheesecake base meets a crisp graham cracker crust and is crowned with a swirl of caramel, toasted coconut, and a drizzle of chocolate. It’s a dessert that perfectly balances sweet, crunchy, and velvety textures for an unforgettable treat.
Ingredients
Units
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 2 teaspoons vanilla extract
- 2 tablespoons all-purpose flour
For the Topping:
- 1/2 cup caramel sauce (store-bought or homemade)
- 1 cup shredded sweetened coconut, toasted
- 1/2 cup semisweet chocolate chips (for drizzling, melted)
Instructions
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Prepare the Crust:
- Preheat your oven to 325°F (163°C).
- In a bowl, combine the graham cracker crumbs, granulated sugar, and melted butter.
- Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer.
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Make the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese until smooth.
- Gradually add the sugar, then beat in the eggs one at a time.
- Mix in the sour cream, vanilla extract, and flour until just combined.
- Pour the filling over the prepared crust and smooth the top.
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Bake:
- Bake in the preheated oven for 50–60 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven, crack the door open, and let the cheesecake cool in the oven for about 1 hour to prevent cracking.
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Add the Topping:
- Once completely cooled, drizzle the caramel sauce evenly over the cheesecake.
- Sprinkle the toasted coconut over the caramel.
- Drizzle the melted chocolate over the top for a decorative finish.
-
Chill and Serve:
- Refrigerate the cheesecake for at least 4 hours (or overnight) before serving to ensure it sets fully.
Notes
- For extra texture, reserve a few toasted coconut pieces for garnish.
- If making homemade caramel sauce, allow it to cool slightly before using to avoid melting the cheesecake topping.
- Ensure the cream cheese is well softened for a smooth filling.
Nutrition
- Serving Size: ~1 slice (1/10th of cheesecake)
- Calories: 420 kcal
- Sugar: 28 g
- Sodium: 350 mg
- Fat: 30 g
- Saturated Fat: 16 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 110 mg