- Preheat the Oven: Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
- Prepare the Crust: Combine chocolate cookie crumbs, melted butter, and salt. Press evenly into the bottom of the springform pan. Bake for 8–10 minutes and let cool.
- Make the Cheesecake Layer: In a large bowl, beat cream cheese until smooth. Add sugar and vanilla, mixing until creamy. Add eggs one at a time, then mix in sour cream and heavy cream until fully combined.
- Assemble Cheesecake: Pour cheesecake filling over cooled crust.
- Prepare Water Bath: Wrap the bottom of the springform pan in aluminum foil. Place the pan in a larger roasting pan and pour in 4–6 cups of boiling water until it reaches halfway up the sides of the springform pan.
- Bake Cheesecake: Bake for 60–70 minutes or until the center is almost set but still slightly jiggly. Turn off oven, leave cheesecake inside with door slightly open for 10 minutes, then remove from oven and water bath to cool.
- Cool and Chill: Let cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Prepare Topping: Toast shredded coconut in a dry skillet until golden. Spread over the chilled cheesecake and drizzle with salted caramel sauce.
- Garnish: Add chocolate and caramel dessert sauces, whipped topping, and additional Samoa or Coconut Dream cookies as desired.
Serving and Storage
Slice the cheesecake carefully with a sharp knife, wiping the blade between cuts for clean slices. Serve chilled for the best texture.
Store leftovers in an airtight container in the refrigerator for up to 5 days. The cheesecake can also be frozen for up to 2 months; thaw overnight in the refrigerator before serving.
Tips
- Use full-fat cream cheese for a rich, creamy texture.
- Ensure eggs are at room temperature to prevent cracking and ensure smooth filling.
- Use a water bath to avoid cracks and achieve a smooth, creamy cheesecake surface.
- Toast coconut just before serving for maximum aroma and flavor.
- Optional: Decorate with extra caramel drizzle or cookie pieces for a festive look.
Conclusion
Samoa Cheesecake is a decadent dessert that combines chocolate, caramel, and coconut into a single, irresistible treat. Perfect for any special occasion, it’s sure to impress with its rich flavor, creamy texture, and gorgeous presentation. Once you make this cheesecake, it will become a staple for holiday celebrations and dessert tables alike.
FAQ
Can I make this cheesecake ahead of time?
Yes, it tastes even better the next day after chilling in the refrigerator.
Can I use pre-made caramel sauce?
Absolutely, store-bought salted caramel works perfectly.
Do I need to use a water bath?
Yes, it prevents cracks and ensures a smooth, creamy cheesecake texture.
Can I use a different crust?
Yes, graham cracker or chocolate cookie crusts are excellent alternatives.
How do I prevent the coconut from burning?
Toast shredded coconut over low heat, stirring constantly until lightly golden.
