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Samoa-inspired cheesecake with a graham cracker crust, caramel topping, chocolate drizzle, and whipped cream swirls, served on a black plate.

Samoa Cheesecake


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

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

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