Irresistible Homemade Samoa Cheesecake Recipe

Ingredients:

  • 1 1/2 cups chocolate cookie crumbs
  • 1/4 cup unsalted butter, melted
  • 3 (8 oz) packages cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 1/2 cup caramel sauce
  • 1/2 cup sweetened coconut flakes, toasted
  • 1/2 cup semisweet chocolate chips, melted

Directions:

  1. Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
  2. In a medium bowl, mix chocolate cookie crumbs and melted butter until well combined. Press the mixture firmly into the bottom of the prepared pan.
  3. In a large bowl, beat cream cheese and sugar until smooth and creamy.
  4. Add eggs one at a time, beating well after each addition.
  5. Stir in sour cream and vanilla extract until well combined.
  6. Pour half of the cheesecake batter over the crust.
  7. Drizzle half of the caramel sauce over the batter, then sprinkle half of the toasted coconut flakes and half of the melted chocolate chips.
  8. Carefully spoon the remaining cheesecake batter over the caramel, coconut, and chocolate chip layer.
  9. Repeat with the remaining caramel sauce, toasted coconut flakes, and melted chocolate chips on top.
  10. Bake for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
  11. Turn off the oven and let the cheesecake cool in the oven with the door cracked open for 1 hour.
  12. Remove from oven and refrigerate for at least 4 hours or overnight.
  13. Before serving, drizzle with additional caramel sauce and sprinkle with extra toasted coconut flakes.
  14. Prep Time: 20 minutes | Cooking Time: 50 minutes | Total Time: 5 hours
  15. Kcal: 380 kcal | Servings: 12 servings

FAQs:

  • Can I use store-bought caramel sauce instead of making my own? Yes, you can use store-bought caramel sauce to save time. Ensure it is a thick sauce or slightly warm it to make it easier to spread over the cheesecake.
  • Can I substitute shortbread cookies for the crust? Yes, you can substitute shortbread cookies with graham crackers or digestive biscuits for the crust. Crush them finely and mix with melted butter as directed in the recipe.
  • What can I use instead of coconut flakes in the topping? If you prefer not to use coconut flakes, you can substitute them with chopped nuts like pecans or almonds. Toast them lightly before adding to the topping for added flavor.
  • How do I ensure my cheesecake doesn’t crack? To prevent cracking, avoid overmixing the cheesecake batter and bake it in a water bath (bain-marie). Also, allow the cheesecake to cool gradually by turning off the oven and cracking the door open slightly before removing it.
  • Can I make this cheesecake ahead of time? Yes, you can make this cheesecake ahead of time. It’s best to prepare it the day before serving to allow it to chill thoroughly and for the flavors to meld together.

Leave a Comment