DECADENT SAMOA CHEESECAKE RECIPE EASY

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Author: OLIVIA SMITH
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A decadent Samoa cheesecake slice with caramel, toasted coconut, and chocolate drizzle sits on a white plate, showcasing the rich, layered dessert inspired by the classic Girl Scout cookie.
Imagine sinking your fork into a slice of creamy, caramel-drizzled Samoa Cheesecake that captures the irresistible essence of the beloved Girl Scout cookie, transforming a classic dessert into a decadent experience that will make your taste buds dance with pure joy. The rich, velvety cream cheese base is perfectly complemented by a toasted coconut crust and generous swirls of homemade caramel sauce, creating a dessert that’s simultaneously familiar and extraordinary. Every single bite promises a harmonious blend of textures and flavors that will transport you straight to dessert heaven, with a guaranteed wow factor that will impress even the most discerning sweet tooth.

Ingredients You’ll Need for Samoa Cheesecake

A decadent slice of creamy Samoa cheesecake sits on a white plate, showcasing golden caramel drizzle, toasted coconut flakes, and chocolate cookie crust against a soft-focus kitchen background.

For the Coconut Crust

  • 2 cups graham cracker crumbs
  • 1 cup shredded sweetened coconut, toasted
  • 1/2 cup unsalted butter, melted
  • 1/4 cup granulated sugar

For the Cheesecake Filling

  • 4 (8 oz) packages cream cheese, room temperature
  • 1 1/4 cups granulated sugar
  • 4 large eggs, room temperature
  • 1/3 cup heavy cream
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt

For the Caramel and Topping

  • 1 cup caramel sauce (homemade or store-bought)
  • 1 cup toasted coconut
  • 1/2 cup chocolate drizzle

Preparation Equipment

  • 9-inch springform pan
  • Large mixing bowl
  • Electric mixer
  • Parchment paper
  • Roasting pan for water bath

Step-by-Step Baking Instructions

Preparing the Crust

  1. Preheat your oven to 325°F (165°C).
  2. Toast coconut in a dry skillet until golden brown, stirring constantly.
  3. Mix graham cracker crumbs, toasted coconut, melted butter, and sugar.
  4. Press mixture firmly into the bottom of a lined springform pan.
  5. Bake crust for 10 minutes, then let cool.

Making the Cheesecake Filling

  1. Beat cream cheese until smooth and creamy.
  2. Gradually add sugar, mixing until fully incorporated.
  3. Add eggs one at a time, mixing on low speed.
  4. Blend in heavy cream, vanilla, and salt.
  5. Pour filling over prepared crust.

Baking and Cooling

  1. Place springform pan in a larger roasting pan.
  2. Fill roasting pan with hot water halfway up the cheesecake pan.
  3. Bake for 60-70 minutes until center is slightly jiggly.
  4. Turn off oven, crack door, and let cheesecake cool for 1 hour.
  5. Refrigerate for at least 4 hours or overnight.

Finishing Touches

  1. Drizzle caramel sauce over chilled cheesecake.
  2. Sprinkle with toasted coconut.
  3. Add chocolate drizzle in a crisscross pattern.
  4. Slice and serve chilled.

Pro Tips and Tricks

  • Always use room temperature ingredients for smoother filling.
  • A water bath prevents cracks in your cheesecake.
  • Don’t overmix the batter to keep the texture light.
  • Let cheesecake cool completely before adding toppings.

Storage Recommendations

Store your Samoa Cheesecake in the refrigerator, covered, for up to 5 days. For best flavor and texture, consume within 3 days. You can also freeze individual slices wrapped tightly in plastic wrap for up to 1 month.

What makes this Samoa Cheesecake different from a traditional cheesecake?

This Samoa Cheesecake is unique because it incorporates the flavors of the popular Girl Scout cookie, featuring a toasted coconut crust, caramel drizzle, and chocolate accents that transform a classic cheesecake into a decadent dessert experience.

How long does it take to prepare and bake this Samoa Cheesecake?

The total preparation and baking time is approximately 2-3 hours, including 10 minutes for the crust, mixing time for the filling, 60-70 minutes of baking, 1 hour of cooling in the oven, and at least 4 hours of refrigeration.

What is the best way to store this Samoa Cheesecake?

Store the cheesecake in the refrigerator, covered, for up to 5 days. For optimal flavor and texture, consume within 3 days. Individual slices can be frozen tightly wrapped in plastic wrap for up to 1 month.

What are some key tips for ensuring a perfect Samoa Cheesecake?

Use room temperature ingredients for a smoother filling, use a water bath to prevent cracks, avoid overmixing the batter to maintain a light texture, and let the cheesecake cool completely before adding toppings.

A decadent Samoa cheesecake slice with caramel, toasted coconut, and chocolate drizzle sits on a white plate, showcasing the rich, layered dessert inspired by the classic Girl Scout cookie.

Decadent Samoa Cheesecake

A luxurious cheesecake inspired by the beloved Samoa Girl Scout cookie, featuring a toasted coconut crust, creamy filling, and decadent caramel and chocolate drizzle. This show-stopping dessert combines rich cream cheese with sweet caramel and toasted coconut for an unforgettable treat.
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings: 8
Course: Dessert
Cuisine: American
Calories: 550

Ingredients
  

  • 2 cups graham cracker crumbs
  • 1 cup shredded sweetened coconut, toasted
  • 1/2 cup unsalted butter, melted
  • 1/4 cup granulated sugar
  • 1 1/4 cups granulated sugar
  • 4 large eggs, room temperature
  • 1/3 cup heavy cream
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 1 cup caramel sauce
  • 1/2 cup chocolate drizzle

Equipment

  • 9-inch Springform Pan
  • Large mixing bowl
  • Electric mixer
  • Parchment paper
  • Roasting pan
  • Dry skillet
  • Measuring cups and spoons
  • Whisk
  • Spatula

Method
 

  1. Preheat the oven to 325°F (165°C).
  2. Toast coconut in a dry skillet until golden brown, stirring constantly.
  3. Mix graham cracker crumbs, toasted coconut, melted butter, and sugar.
  4. Press the mixture firmly into the bottom of a lined springform pan.
  5. Bake the crust for 10 minutes, then let cool.
  6. Beat cream cheese until smooth and creamy.
  7. Gradually add sugar, mixing until fully incorporated.
  8. Add eggs one at a time, mixing on low speed.
  9. Blend in heavy cream, vanilla, and salt.
  10. Pour filling over the prepared crust.
  11. Place springform pan in a larger roasting pan.
  12. Fill roasting pan with hot water halfway up the cheesecake pan.
  13. Bake for 60-70 minutes until the center is slightly jiggly.
  14. Turn off oven, crack door, and let cheesecake cool for 1 hour.
  15. Refrigerate for at least 4 hours or overnight.
  16. Drizzle caramel sauce over chilled cheesecake.
  17. Sprinkle with toasted coconut.
  18. Add chocolate drizzle in a crisscross pattern.
  19. Slice and serve chilled.

Notes

Always use room temperature ingredients for a smoother filling. A water bath prevents cracks in your cheesecake. Don’t overmix the batter to keep the texture light. Store in the refrigerator, covered, for up to 5 days. For best flavor and texture, consume within 3 days. Can be frozen in individual slices for up to 1 month.

OLIVIA SMITH

Olivia is a culinary enthusiast and recipe creator who brings a unique cross-cultural perspective to her cooking, blending her Canadian roots with American influences. Her specialty lies in encouraging culinary exploration and bold flavor combinations, drawing from the diverse techniques she learned throughout her international upbringing. Together with Emily, she creates recipes that inspire home cooks to embrace cooking as an adventure and discover how food can transport us through different cultures and experiences.

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