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Samoa Cheesecake Bars

A rich, layered square of samoa cheesecake bars featuring a brownie base, creamy filling, caramel, and chocolate drizzle.
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Make these layered cheesecake bars featuring a fudgy chocolate crust, creamy cheesecake filling, and a gooey toasted coconut caramel topping for a decadent dessert.

Ingredients

Scale
  • For the Crust: 1 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted
  • For the Cheesecake Filling: 2 (8 ounce) packages cream cheese, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream
  • For the Topping: 1 cup packed light brown sugar
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 1/2 cups sweetened flaked coconut, toasted
  • 1/2 cup semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350 degrees F. Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. Make the crust: In a medium bowl, whisk together the flour, cocoa powder, sugar, and salt. Pour in the melted butter and mix until the mixture resembles wet sand. Press the mixture firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes. Set aside to cool slightly.
  3. Make the cheesecake filling: In a large bowl, beat the softened cream cheese and sugar with an electric mixer until smooth. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until just combined. Do not overmix.
  4. Pour the cheesecake filling evenly over the slightly cooled crust. Bake for 25 to 30 minutes, or until the edges are set and the center has only a slight jiggle. Let the cheesecake cool completely on a wire rack.
  5. Make the caramel topping: In a medium saucepan, combine the brown sugar, butter, and heavy cream. Cook over medium heat, stirring constantly, until the sugar dissolves and the mixture comes to a boil. Reduce heat to low and simmer for 5 minutes, stirring occasionally. Remove from heat and stir in the vanilla extract.
  6. While the caramel cools slightly (about 5 minutes), toast the coconut in a dry skillet over medium heat, stirring frequently until golden brown.
  7. Pour the warm caramel evenly over the cooled cheesecake layer. Sprinkle the toasted coconut evenly over the caramel.
  8. Place the chocolate chips over the caramel and coconut layer. Let the bars sit for 10 minutes so the residual heat melts the chocolate chips. Gently spread the melted chocolate into swirls or thin lines across the top.
  9. Chill the bars in the refrigerator for at least 4 hours, or preferably overnight, before lifting them out using the parchment paper overhang and cutting into squares.

Notes

  • To toast coconut quickly, spread it on a baking sheet and bake at 350 degrees F for 5 to 8 minutes, watching carefully to prevent burning.
  • For clean cuts, run your knife under hot water and wipe it dry between each slice.
  • You can substitute milk chocolate chips for semi-sweet if you prefer a sweeter topping.

Nutrition

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