Samoa Cheesecake is a decadent dessert that brings together the best of two worlds: the creamy richness of cheesecake and the irresistible flavors of the beloved Samoa cookie. With a buttery graham cracker crust, smooth caramel cheesecake filling, toasted coconut topping, gooey caramel drizzle, and a touch of chocolate, every slice is pure indulgence.
Why I Love This Recipe
I love how this Samoa Cheesecake captures all the layers of flavor I expect from the classic cookie but in a luscious, creamy cheesecake form. The balance of textures—from the crunchy crust to the smooth filling and chewy toasted coconut—is incredibly satisfying. I also enjoy how it feels like a gourmet dessert, yet it’s surprisingly straightforward to make.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Graham cracker crumbs
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Unsalted butter
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Cream cheese
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Granulated sugar
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Eggs
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Sour cream
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Vanilla extract
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Caramel sauce (store-bought or homemade)
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Sweetened shredded coconut
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Semi-sweet or dark chocolate
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Heavy cream (optional for chocolate drizzle)
Directions
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Preheat the oven to 325°F (163°C). Line the bottom of a springform pan with parchment paper and wrap the bottom with foil to prevent leaks.
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Mix graham cracker crumbs with melted butter and press firmly into the bottom of the pan to form the crust. Bake for 8-10 minutes, then let cool.
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Beat cream cheese and sugar until smooth and fluffy. Add eggs one at a time, mixing well after each. Stir in sour cream and vanilla extract.
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Pour half of the cheesecake batter into the crust, drizzle caramel sauce, then add the remaining batter.
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Bake for 50-60 minutes until the center is just set. Let it cool at room temperature, then chill in the fridge for at least 4 hours or overnight.
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Toast the shredded coconut in a dry skillet until golden.
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Once the cheesecake is chilled, top it with toasted coconut, drizzle with caramel sauce, and melt chocolate to drizzle over the top.
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Chill for 15 more minutes before slicing.
Servings and Timing
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Servings: 12-14 slices
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Prep Time: 25 minutes
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Cook Time: 55 minutes
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Chill Time: 4 hours or overnight
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Total Time: About 5 hours (including chilling)
Variations
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Oreo Crust: Swap the graham cracker crust for an Oreo cookie base for a chocolatey twist.
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Mini Cheesecakes: Use a muffin tin for personal-sized versions.
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No-Bake Option: Try a no-bake cheesecake base if I want to skip the oven.
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Coconut-Free: Leave off the coconut for a caramel chocolate cheesecake version.
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Extra Chocolate: Add a chocolate ganache layer under the topping for a richer bite.
Storage/Reheating
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Refrigerator: Store covered in the fridge for up to 5 days.
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Freezer: Freeze slices individually wrapped in plastic and foil for up to 3 months. Thaw in the fridge overnight.
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Reheating: I like to eat it chilled, but I can microwave a slice for 10 seconds for a softer texture.
FAQs
Can I use store-bought caramel sauce?
Yes, store-bought caramel works perfectly, but I sometimes make my own for a deeper flavor.
How do I prevent cracks in the cheesecake?
Baking in a water bath and letting it cool gradually helps avoid cracks.
Do I need to toast the coconut?
I highly recommend it—it adds a nutty flavor and crispy texture that really elevates the topping.
Can I make this ahead of time?
Absolutely! I usually make it a day in advance so it has time to set and develop flavor.
What kind of chocolate should I use for drizzling?
I like using semi-sweet or dark chocolate, but milk chocolate works too if I want it sweeter.
Conclusion
Samoa Cheesecake is the ultimate dessert for anyone who loves caramel, coconut, and chocolate. It brings the essence of a Girl Scout favorite into a creamy, satisfying cheesecake that's perfect for celebrations or just because. I find it easy to make and even easier to enjoy—one slice is never enough!
Samoa Cheesecake
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Total Time: 5 hours
- Yield: 12-14 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Samoa Cheesecake is the ultimate dessert mashup of creamy cheesecake and the beloved Samoa cookie. With a buttery graham cracker crust, smooth caramel-infused filling, toasted coconut topping, rich caramel drizzle, and a chocolatey finish, this indulgent treat is perfect for celebrations or satisfying a serious sweet tooth. It's rich, layered, and irresistibly delicious.
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 2 tsp vanilla extract
- ½ cup caramel sauce (store-bought or homemade)
- 1 ½ cups sweetened shredded coconut
- ½ cup semi-sweet or dark chocolate, melted
- 2 tbsp heavy cream (optional, for chocolate drizzle)
Instructions
- Preheat oven to 325°F (163°C). Line the bottom of a springform pan with parchment paper and wrap the outside with foil.
- Mix graham cracker crumbs with melted butter. Press into the pan to form the crust. Bake for 8-10 minutes and cool.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream and vanilla.
- Pour half the batter into the crust, drizzle with caramel, and top with remaining batter.
- Bake for 50-60 minutes until center is set. Cool at room temperature, then chill for at least 4 hours.
- Toast coconut in a dry skillet until golden.
- Top chilled cheesecake with toasted coconut, caramel drizzle, and melted chocolate.
- Chill again for 15 minutes before slicing and serving.
Notes
- Use store-bought or homemade caramel sauce.
- Toasting the coconut brings out its flavor and adds crunch.
- For a clean slice, wipe your knife between cuts.
- Make ahead and chill overnight for best flavor and texture.
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