Craving something sweet but also a little bit different than your regular cheesecake recipe? You’re going to love the taste and flavor of this Samoa Cheesecake! It’s a creamy vanilla cheesecake topped with gooey caramel, coconut, and a drizzle of chocolate. Did I mention it has a chocolate cookie crust? Who says that your cheesecake can’t be combined with some truly epic flavors, too?
Cheesecake is one of those desserts that everyone loves, but people often fail to understand that it can take on a wide variety of different flavors. And while original cheesecake is good, flavored cheesecake is something that’s truly great. The good news? It’s not all that hard to turn your ordinary cheesecake into something truly unforgettable!
The next time that you’re planning on baking something sweet, this Samoa cheesecake is the answer to all your dessert craving needs!
This looks like a super complicated recipe, but all you need are some basic ingredients to get started!
Ingredients needed to make Samoa Cheesecake:
- cream cheese – always make sure that the cream cheese has softened.
- powdered sugar
- granulated sugar
- vanilla extract
- lemon juice – This is totally optional but I like to add it to balance out the cheesecake.
- eggs – For this recipe, you’ll need large eggs.
- Oreo cookies – you can also use chocolate wafers if oreo cookies aren’t available.
- butter – this is our binding agent for the cookie crust
Caramel Coconut Ingredients
This is my favorite part plus it’s incredibly easy. The toppings are store-bought which is perfect for those times that you don’t want to make your own caramel and fudge sauce.
- 1 jar of prepared caramel sauce
- 1 jar of prepared chocolate fudge sauce
- 2 1/2 cups or half of a package of sweetened coconut – toasted in the oven
Supplies needed to create this homemade cheesecake:
How to make the Cookie Crust
Add the wafers or chocolate cookies in a food processor, blender, or a storage bag. Pulse if you’re using a food processor or crush using a rolling pin if you opted for a storage bag until the cookies or wafers are crumbs.
Add the butter and stir until the cookie crumbs are coated.
Evenly press the crust into the bottom of a 10-inch spring-form pan.
Wrap the bottom of the Spring-form pan in two large pieces of heavy aluminum foil, wrapping the pan a little over halfway up the outside of the pan. You can also find a pan that’s slightly larger than the 10-inch pan but smaller than the pan you’ll use for the hot water bath to use instead of foil.
Place the spring-form pan in the freezer while making the cheesecake.
How to make Samoa Cheesecake
First I like to whip the cream cheese until light and fluffy with a hand mixer. This really helps to avoid lumps if you aren’t sure your cream cheese has completely come up to room temperature too.
Beat in the powdered sugar and granulated sugar.
Mix in the vanilla and lemon juice.
This step is pretty darn important too. Add the eggs one at a time into the batter. Beat until each egg is incorporated and scrape down the bowl afterward.
Remove the crust from the freezer and pour the cheesecake filling into the pan.
Place the pan in a shallow dish with 1/2 inch of water in the bottom.
Place the pan with the cheesecake in the oven and bake.
How to Make Caramel Coconut Topping
NOTE: The chocolate wafers can be typically be found on the baking aisle, or the cookie aisle (depending on the grocer). Nabisco and Keebler make boxes of chocolate wafers for crusts. You can also use another chocolate cookie if you prefer. You’ll just put them in the food processor or blender to crush them into crumbs. If you do not like chocolate crust, you can use Graham crackers instead. I’d use 2 sleeves of the graham crackers, that’s about 20 – 22 crackers, and crush them into crumbs, add the butter and press into the pan just as you would the chocolate crust.
- 6 (8-ounce) packages cream cheese room temperature
- 3/4 cup powdered sugar sifted
- 1 cup granulated sugar
- 1 tablespoon vanilla extract
- 2 1/2 teaspoons lemon juice optional
- 5 large eggs
- 20 Oreo cookies
- 5 tablespoons butter melted
- 1 jar store-bought caramel sauce
- 1 jar store-bought chocolate fudge sauce
- 2 1/2 cups sweetened coconut toasted
- Place the cookies in a food processor and mix until crumbs form.
- Add the butter, and mix again just until blended.
- Place parchment paper (cut to fit the bottom of the springform pan) in the bottom of the springform pan.
- Press the crust into the bottom of a 10-inch springform pan evenly.
- Wrap the bottom of the springform pan in two large pieces of heavy aluminum foil, wrapping the pan a little over half way up the outside of the pan. Place the Spring-form pan in the freezer while making the cheesecake.
- In a large mixing bowl, add the cream cheese. Beat on medium with a hand mixer until light and fluffy.
- Add the powdered sugar and granulated sugar and mix well. Scrape the bowl and mix again.
- Add the vanilla and lemon juice and mix until well blended, then mix on high until the mixture is fluffy.
- Add the eggs one at a time to the mixing bowl and mix until completely incorporated. Scrape down the bowl and add the next egg. Repeat mixing, scraping the bowl and adding the egg.
- Stir to make sure all ingredients are blended.
- Remove the crust from the freezer and pour the cheesecake filling into the pan.
- Place the pan in a shallow dish with 1/2 inch of water in the bottom.
- Place the pan with the cheesecake in the oven and turn oven to 475 degrees. Bake for 14 minutes. Turn the heat to 300 and bake for 1 hour.
- Turn the oven off and allow the cheesecake to sit in the oven for 45 minutes.
- Open the oven door and leave the cheesecake for another 30 minutes to cool.
- Remove from oven and place on a wire rack to cool completely.
- Add the topping, cover, and place in the refrigerator overnight to completely chill and set the cheesecake.
- Preheat oven to 350 degrees.
- While the cheesecake is cooling, place 1/2 of the package of coconut on a parchment lined cookie sheet.
- Place into the oven and bake until light brown, turning with a spatula for even toasting. This will take 10 to 15 minutes. You have to watch the coconut constantly while toasting so it doesn't burn.
- When the coconut is toasted, remove from the oven and let cool completely.
- When the cheesecake and coconut are done, place the coconut in a bowl and add 1/4 of the jar of caramel sauce to the coconut. Stir until well incorporated.
- Spread the caramel coconut evenly on top of the cheesecake.
- Drizzle caramel sauce and hot fudge sauce across cheesecake, crisscrossing the caramel and chocolate fudge topping. Cover, and place in refrigerator until time to serve. Chill the cheesecake overnight for best results. Enjoy!