Ingredients:
For the Crust:
1 1/2 cups crushed shortbread cookies (about 24 cookies)
1/2 cup shredded sweetened coconut
1/4 cup unsalted butter, melted
For the Cheesecake Filling:
24 oz (680g) cream cheese, softened
1 cup granulated sugar
3 large eggs
1/2 cup sour cream
1 tsp vanilla extract
1/2 cup caramel sauce (store-bought or homemade)
For the Topping:
1 cup caramel sauce
1 cup shredded sweetened coconut, toasted
1 cup semi-sweet chocolate chips
2 tbsp vegetable oil
Instructions:
Prepare the Crust:
Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
In a medium bowl, combine crushed shortbread cookies, shredded coconut, and melted butter. Mix until well combined.
Press the mixture evenly into the bottom of the prepared springform pan. Bake for 8-10 minutes, then remove from the oven and let it cool while preparing the filling.
Prepare the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
Add eggs one at a time, beating well after each addition.
Mix in sour cream and vanilla extract until smooth.
Stir in 1/2 cup of caramel sauce until fully incorporated.
Assemble and Bake:
Pour the cheesecake filling over the cooled crust in the springform pan.
Smooth the top with a spatula. Tap the pan gently on the counter to release any air bubbles.
Place the springform pan on a larger baking pan. Fill the larger pan with hot water to create a water bath (this helps prevent cracks in the cheesecake).
Bake in the preheated oven for 55-60 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour.
Remove from the oven and run a knife around the edges of the pan to loosen the cheesecake. Allow it to cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
Prepare the Topping:
Toast shredded coconut in a dry skillet over medium heat until golden brown, stirring frequently to prevent burning. Set aside.
In a microwave-safe bowl, melt chocolate chips and vegetable oil in 30-second intervals, stirring until smooth.
Decorate the Cheesecake:
Remove the chilled cheesecake from the springform pan and place it on a serving plate.
Drizzle remaining caramel sauce over the top of the cheesecake.
Sprinkle toasted coconut evenly over the caramel layer.
Drizzle melted chocolate over the coconut layer in a decorative pattern.
Serve:
Slice and serve the Homemade Samoa Cheesecake chilled. Enjoy the decadent flavors reminiscent of your favorite Samoa cookies in cheesecake form!
Yield:
This recipe makes one 9-inch Homemade Samoa Cheesecake, serving about 12 people. It’s perfect for indulging in the rich combination of caramel, coconut, and chocolate flavors!