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
