Name: Samoa Cheesecake
Prep time: 30 min
Cook time: 1 h
Total time: PT-486070H35M46S
Cuisine: American
Ingredients: 1½ to 2 cups crushed shortbread or coconut shortbread cookies; 2–4 Tbsp unsalted butter, melted; Pinch of salt; 32 oz (4 blocks) cream cheese, room temperature; 1½ cups granulated sugar; ¼ cup cornstarch (optional, for firmness); 2 tsp vanilla extract; ¼ tsp salt; 4 large eggs, room temperature; ½ cup heavy cream; Optional add-ins: crumbled Samoa cookies or toasted coconut; 2–3 cups toasted sweetened shredded coconut; 1¼–1½ cups caramel sauce (homemade or store-bought); 3–4 oz melted chocolate or ganache for drizzle

Description

This rich Samoa cheesecake features a buttery shortbread crust, creamy filling, toasted coconut, gooey caramel, and a chocolate drizzle for the ultimate dessert.

Ingredients

Crust:

1½ to 2 cups crushed shortbread or coconut shortbread cookies

2–4 Tbsp unsalted butter, melted

Pinch of salt

Cheesecake Filling:

32 oz (4 blocks) cream cheese, room temperature

1½ cups granulated sugar

¼ cup cornstarch (optional, for firmness)

2 tsp vanilla extract

¼ tsp salt

4 large eggs, room temperature

½ cup heavy cream

Optional add-ins: crumbled Samoa cookies or toasted coconut

Topping:

2–3 cups toasted sweetened shredded coconut

1¼–1½ cups caramel sauce (homemade or store-bought)

3–4 oz melted chocolate or ganache for drizzle

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Instructions

Prepare Crust:
Preheat oven to 350°F. Mix crushed cookies with melted butter and a pinch of salt. Press into bottom of a 9″ springform pan. Bake 8–10 minutes until set. Let cool slightly. Reduce oven to 325°F.

Prepare Water Bath:
Wrap springform pan in foil and place in a larger pan. Fill outer pan with 1″ hot water.

Make Filling:
Beat cream cheese and sugar until smooth. Add cornstarch, vanilla, and salt. Mix in eggs one at a time. Stir in heavy cream until fully combined. Optionally fold in Samoa cookie chunks or coconut.

Bake Cheesecake:
Pour filling over crust. Bake 70–80 minutes until edges are set and center slightly jiggles. Turn off oven, crack the door, and let it sit inside for 30 minutes. Transfer to a rack and cool for 1 hour.

Chill:
Refrigerate for at least 8 hours or overnight.

Finish with Toppings:
Combine caramel sauce with toasted coconut and spread over chilled cheesecake. Drizzle with melted chocolate. Garnish with whipped cream or whole Samoa cookies if desired.

Notes

Use Oreo or chocolate cookie crumbs for a bolder crust.

Add extra caramel or chocolate chips to the filling for more richness.

For a no-bake version, set the cheesecake in the fridge without baking (texture will be softer).

Toast coconut by baking at 350°F for 7–10 minutes, stirring often to avoid burning.

Prep Time: 30 minutes
Cook Time: 1 hour
Category: Dessert, Cheesecake
Method: Baking, Water Bath
Cuisine: American