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Decadent Baked Samoa Cheesecake with Chocolate Crust

A rich slice of Samoa Cheesecake featuring a dark crust, creamy filling, toasted coconut, and drizzles of caramel and chocolate.
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Create a showstopping dessert that merges creamy cheesecake with the beloved flavors of toasted coconut, caramel, and chocolate drizzle, inspired by the classic Samoa cookie.

Ingredients

Scale
  • 1 1/2 cups chocolate wafer crumbs (about 30 cookies)
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1/2 cup heavy cream
  • 1 cup caramel sauce, divided (store-bought or homemade)
  • 1 cup sweetened flaked coconut, toasted
  • 1/2 cup semi-sweet chocolate chips
  • 1 tablespoon coconut oil

Instructions

  1. Preheat your oven to 325 degrees Fahrenheit. Wrap the outside bottom of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: In a medium bowl, combine the chocolate wafer crumbs and 1/4 cup sugar. Pour in the melted butter and mix until the crumbs are evenly moistened. Press the mixture firmly and evenly into the bottom of the prepared springform pan. Bake for 10 minutes. Let the crust cool while you prepare the filling.
  3. Prepare the cheesecake filling: In a large bowl, use an electric mixer to beat the softened cream cheese, 1 1/2 cups sugar, vanilla extract, and salt until the mixture is smooth and creamy. Scrape down the sides of the bowl as needed.
  4. Beat in the eggs one at a time, mixing just until each egg is incorporated. Do not overmix. Gently mix in the heavy cream until just combined.
  5. Pour half of the cheesecake batter over the cooled crust. Drizzle 1/2 cup of the caramel sauce over the batter. Pour the remaining batter over the caramel layer.
  6. Bake the cheesecake in a water bath: Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until the water reaches about halfway up the sides of the springform pan.
  7. Bake for 60 to 75 minutes, or until the edges are set but the center still has a slight jiggle.
  8. Turn off the oven, crack the oven door open slightly, and allow the cheesecake to cool slowly in the oven for 1 hour. This prevents cracking.
  9. Remove the cheesecake from the water bath and let it cool completely on a wire rack. Once cool, cover and chill in the refrigerator for at least 6 hours, or preferably overnight.
  10. Prepare the topping: Once chilled, sprinkle the toasted coconut evenly over the top of the cheesecake. Drizzle the remaining 1/2 cup caramel sauce over the coconut layer.
  11. Make the chocolate drizzle: In a small microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between each, until smooth. Drizzle the melted chocolate over the caramel layer.
  12. Carefully run a thin knife around the edge of the cheesecake before releasing the springform side. Slice and serve cold.

Notes

  • For the best texture, ensure your cream cheese and eggs are at room temperature before mixing the filling.
  • Toast the coconut in a dry skillet over medium heat, stirring constantly, until golden brown. Watch closely as it burns quickly.
  • If you prefer a no-bake version, omit the eggs and heavy cream, and use 1 cup of whipped topping folded in at the end. Chill for 8 hours before topping.

Nutrition

Find it online: https://delishsymphony.com/samoa-cheesecake-recipe/