A rich Samoa-inspired cheesecake with a graham cracker crust, caramel filling, toasted coconut, and chocolate-caramel drizzles—a true indulgence!

Why You’ll Love This Recipe

Rich and Creamy – A velvety cheesecake base infused with caramel.
Perfectly Balanced Flavors – Buttery crust, sweet coconut, and smooth chocolate make every bite irresistible.
Inspired by a Classic Treat – If you love Samoa cookies, this cheesecake is a must-try!
Great for Special Occasions – A show-stopping dessert that impresses every time.
Make-Ahead Friendly – Chilling enhances the flavors, making it ideal for preparing in advance.

Ingredients

For the crust:

2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup granulated sugar

For the cheesecake filling:

24 oz cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup caramel sauce

For the topping:

1 1/2 cups sweetened shredded coconut, toasted
1/2 cup caramel sauce
1/2 cup semisweet chocolate chips, melted

Directions

Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
In a bowl, mix graham cracker crumbs, melted butter, and sugar. Press firmly into the bottom of the pan. Bake for 10 minutes, then let cool.
In a large mixing bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing after each. Stir in vanilla and caramel sauce.
Pour the cheesecake batter over the crust and smooth the top.
Bake for 50-55 minutes, or until the center is slightly jiggly. Turn off the oven, crack the door, and let cool for 1 hour. Then, refrigerate for at least 4 hours.
Toast the shredded coconut in a dry pan over medium heat until golden brown. Let cool.
Spread caramel sauce over the chilled cheesecake and top with toasted coconut.
Drizzle melted chocolate over the top.
Chill until ready to serve.

Servings and Timing

Servings: 12
Prep Time: 20 minutes
Cooking Time: 55 minutes
Total Time: 1 hour 15 minutes (plus chilling)
Calories: 480 kcal per serving

Variations

Gluten-Free: Use gluten-free graham crackers for the crust.
Extra Chocolatey: Add chocolate chips to the cheesecake batter.
Salted Caramel: Sprinkle flaky sea salt over the caramel layer for a sweet-salty twist.
Cookie Crust: Swap graham crackers for crushed shortbread or chocolate cookies.
Lighter Version: Use reduced-fat cream cheese and less sugar for a slightly healthier take.

Storage/Reheating

Refrigeration: Store in an airtight container for up to 5 days.
Freezing: Freeze slices individually for up to 2 months. Thaw in the fridge overnight.
Serving Tip: Let cheesecake sit at room temperature for 10-15 minutes before serving for the best texture.

FAQs

Can I make this cheesecake without a springform pan?

Yes, but a deep-dish pie pan or a well-greased cake pan will work best.

How do I prevent my cheesecake from cracking?

Avoid over-mixing the batter, don’t open the oven while baking, and cool gradually.

Do I have to use toasted coconut?

Toasting enhances the flavor, but you can use regular shredded coconut if preferred.

Can I use a different type of caramel?

Store-bought or homemade caramel sauce both work well.

Can I make this cheesecake ahead of time?

Yes! This cheesecake is best when chilled overnight.

How do I get clean slices when cutting?

Use a sharp knife dipped in warm water and wipe clean between cuts.

What’s the best way to melt chocolate for drizzling?

Microwave in short bursts or use a double boiler to prevent burning.

Can I use milk chocolate instead of semisweet?

Yes, but it will result in a sweeter flavor.

What can I serve with this cheesecake?

A scoop of vanilla ice cream or a dollop of whipped cream pairs well.

How long should I chill the cheesecake before serving?

At least 4 hours, but overnight is best for full flavor development.

Conclusion

Samoa Cheesecake is the ultimate dessert for fans of caramel, coconut, and chocolate. With its creamy filling, buttery crust, and indulgent toppings, it’s perfect for celebrations or whenever you crave a decadent treat. Try it once, and it’s sure to become a favorite!

Samoa Cheesecake

Author: Chef Clara
Total Time: 1 hour 15 minutes (plus chilling)
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

A rich Samoa-inspired cheesecake with a graham cracker crust, caramel filling, toasted coconut, and chocolate drizzle—a true indulgence!

Ingredients

Scale

For the crust:

2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup granulated sugar

For the cheesecake filling:

24 oz cream cheese, softened
1 cup granulated sugar
3 large eggs
1 tsp vanilla extract
1/2 cup caramel sauce

For the topping:

1 1/2 cups sweetened shredded coconut, toasted
1/2 cup caramel sauce
1/2 cup semisweet chocolate chips, melted

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Instructions

Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
Mix graham cracker crumbs, melted butter, and sugar in a bowl. Press firmly into the pan’s bottom. Bake for 10 minutes, then let cool.
In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing after each. Stir in vanilla and caramel sauce.
Pour batter over the crust and smooth the top.
Bake for 50-55 minutes, until the center is slightly jiggly. Turn off the oven, crack the door, and let cool for 1 hour. Refrigerate for at least 4 hours.
Toast shredded coconut in a dry pan over medium heat until golden brown. Let cool.
Spread caramel sauce over the chilled cheesecake and top with toasted coconut.
Drizzle melted chocolate over the top.
Chill until ready to serve.

Notes

Use a water bath while baking for a smoother texture.
Swap graham crackers for chocolate cookie crumbs for a richer crust.
Store leftovers in the fridge for up to 5 days.

Prep Time: 20 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American