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Decadent Baked Samoa Cheesecake with Chocolate Crust and Toasted Coconut-Caramel Swirl

A rich slice taken out of a Samoa Cheesecake topped with toasted coconut, caramel, and chocolate drizzle.
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Make this showstopper Samoa Cheesecake inspired by Girl Scout cookies. It features a rich chocolate crust, creamy filling, caramel swirl, and toasted coconut topping for ultimate sweet tooth satisfaction.

Ingredients

Scale
  • 1 3/4 cups chocolate wafer cookie 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 caramel sauce, divided
  • 1 cup sweetened shredded coconut, toasted
  • 1/2 cup semi-sweet chocolate chips
  • 2 tablespoons heavy cream

Instructions

  1. Preheat your oven to 325 degrees F. Wrap the outside 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 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 the batter.
  5. Pour half of the cheesecake batter over the cooled crust. Drizzle 1/4 cup of the caramel sauce over the batter. Gently pour the remaining batter over the top. Drizzle the remaining 1/4 cup caramel sauce over the top layer. Use a knife to gently swirl the caramel into the batter.
  6. Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until the water reaches halfway up the sides of the springform pan (this creates a water bath for even baking).
  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, prop the door open slightly, and let the cheesecake cool in the oven for 1 hour. This helps prevent cracking.
  9. Remove the cheesecake from the water bath and let it cool completely on a wire rack. Once cool, cover and refrigerate for at least 6 hours, or preferably overnight.
  10. Prepare the topping: In a small saucepan over low heat, melt the chocolate chips with the heavy cream, stirring until smooth. Let cool slightly.
  11. Spread the toasted coconut evenly over the chilled cheesecake surface. Drizzle the melted chocolate mixture over the coconut layer.
  12. Release the sides of the springform pan before slicing and serving your rich creamy dessert.

Notes

  • To toast the coconut, spread it on a baking sheet and bake at 350 degrees F for 5 to 8 minutes, watching closely to prevent burning.
  • For a foolproof, crack-free filling, make sure your cream cheese and eggs are at room temperature before starting.
  • If you prefer a no-bake cheesecake variation, chill the filling mixture for at least 8 hours instead of baking.

Nutrition

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