Name: Toasted Samoa Cheesecake
Prep time: 20 min
Cook time: 1 h
Total time: 5 h 20 min
Cuisine: American
Ingredients: 1 1/2 cups chocolate cookie crumbs; 1/4 cup unsalted butter, melted; 24 oz cream cheese, softened; 1 cup granulated sugar; 1 teaspoon vanilla extract; 3 large eggs; 1/2 cup sour cream; 1/2 cup caramel sauce; 1/2 cup toasted coconut flakes; 1/2 cup chocolate chips, melted; Extra caramel sauce and toasted coconut for garnish

Indulgent and rich, this Toasted Samoa Cheesecake is a dessert dream come true. Inspired by the iconic Samoa cookie, I’ve packed this creamy cheesecake with luscious caramel, toasted coconut, and a generous drizzle of melted chocolate. It’s a showstopping treat that delivers bold flavor in every bite and feels like a celebration no matter the occasion.

Why You’ll Love This Recipe

I love how this cheesecake takes the nostalgic flavors of the beloved Samoa cookie and transforms them into a decadent, velvety dessert. The smooth cream cheese filling, enhanced with gooey caramel and crunchy toasted coconut, rests on a chocolate cookie crust that adds just the right amount of richness. Topped with melted chocolate, more caramel, and coconut, this cheesecake hits all the right notes—sweet, salty, creamy, and crunchy. Whether I’m baking for a party or treating myself, this recipe never disappoints.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust:

1 1/2 cups chocolate cookie crumbs (or chocolate graham cracker crumbs)

1/4 cup unsalted butter, melted

For the filling:

24 oz cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

1/2 cup sour cream

3 large eggs

1/2 cup caramel sauce

1/2 cup toasted coconut flakes

For the topping:

1/2 cup chocolate chips, melted

Extra caramel sauce and toasted coconut for garnish

Directions

I start by preheating the oven to 325°F (160°C). I grease a 9-inch springform pan and line the bottom with parchment paper for easy release.

Then I mix the chocolate cookie crumbs with melted butter, then press the mixture firmly into the bottom of the pan to form the crust. I bake this for 8–10 minutes and then let it cool completely.

In a large mixing bowl, I beat the cream cheese and sugar together until smooth and creamy. I add the eggs one at a time, making sure to mix well after each addition. Then I stir in the vanilla extract and sour cream.

I fold in the caramel sauce and toasted coconut flakes gently, then pour the filling over the cooled crust.

I bake the cheesecake for 50–60 minutes, just until the edges are set but the center still has a slight jiggle. After turning the oven off, I let the cheesecake rest inside for 1 hour to prevent cracking.

Once it’s out of the oven, I refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow it to fully set.

Before serving, I drizzle melted chocolate and extra caramel sauce on top, then finish it off with a sprinkle of toasted coconut. I slice it up and dive in.

Servings and timing

Servings: 12 slices

Prep Time: 20 minutes

Cooking Time: 60 minutes

Chill Time: 4 hours

Total Time: 5 hours 20 minutes

Calories per slice: 420 kcal

Variations

I like to play around with a few twists depending on the occasion or who I’m baking for:

Cookie crust swap: I’ve used shortbread or even crushed Samoa cookies in the crust for an extra punch of flavor.

Chocolate swirl: Swirling some melted chocolate into the filling before baking adds a rich, marbled look and taste.

Nutty touch: A handful of chopped pecans or almonds in the topping adds crunch and nuttiness.

Mini cheesecakes: I sometimes divide the mixture into muffin tins for adorable, single-serve versions.

Storage/Reheating

I store leftover slices in an airtight container in the refrigerator for up to 5 days. To freeze, I wrap individual slices in plastic wrap and place them in a freezer-safe bag—these can last up to 2 months. When I’m ready to enjoy, I let them thaw in the fridge overnight. I never reheat this cheesecake since it’s best served chilled.

Related Recipes:

Butter Pecan Fudge

FAQs

How do I keep my cheesecake from cracking?

I always let my cheesecake cool gradually by turning the oven off and leaving it inside with the door slightly open for an hour. Using a water bath can help too, but this recipe works well without it.

Can I make this cheesecake ahead of time?

Absolutely. I often make it a day in advance and let it chill overnight. That way, the flavors set beautifully, and it’s ready to serve without any last-minute prep.

What kind of caramel sauce should I use?

I prefer using a thick, high-quality store-bought caramel sauce or making my own for a richer flavor. Either works well, as long as it’s not too runny.

Can I use sweetened shredded coconut instead of toasted coconut?

Yes, but I always toast it myself for the best flavor. Toasting brings out the nutty aroma and deepens the coconut taste.

How can I tell when the cheesecake is done baking?

I gently shake the pan—if the edges are set and the center has a slight jiggle, it’s done. It will firm up completely after chilling.

Conclusion

This Toasted Samoa Cheesecake is pure indulgence, and every slice feels like a luxurious treat. From the creamy filling and the crunchy coconut to the sweet caramel and rich chocolate drizzle, I can’t get enough of it. Whether it’s for a holiday table, a birthday, or just a well-deserved treat, this cheesecake always leaves everyone asking for seconds.

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