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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.

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.
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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 Equipment Method Notes

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.