Go Back
To truly appreciate the Samoa Cheesecake, it's essential to understand its key components that contribute to the overall flavor profile. This dessert is a harmonious blend of chocolate, coconut, caramel, and cream cheese. Each ingredient plays a vital role in creating a balanced and satisfying treat.

Samoa Cheesecake Recipe – A Dreamy, Decadent Dessert You NEED to Try!

Elevate your dessert game with this mouthwatering Samoa Cheesecake recipe! Inspired by the beloved Girl Scout cookie, this creamy cheesecake combines rich chocolate, chewy caramel, and toasted coconut for a show-stopping dessert. Perfect for celebrations or a sweet self-treat, this recipe includes easy, step-by-step instructions for bakers of all levels. Gather your ingredients and delight your taste buds with every luxurious bite! #SamoaCheesecake #Desserts #Baking #SweetTreats #YummyRecipes
Print Recipe Pin Recipe

Ingredients
  

For the crust:

1 ½ cups shortbread cookies, crushed

½ cup unsweetened shredded coconut, toasted

½ cup unsalted butter, melted

¼ cup brown sugar

For the cheesecake filling:

3 (8 oz) packages cream cheese, softened

1 cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

1 cup sour cream

½ cup dulce de leche

For the topping:

1 cup chocolate ganache (made from ½ cup heavy cream and 6 oz chocolate, melted)

1 cup unsweetened shredded coconut, toasted

½ cup caramel sauce (for drizzling)

Instructions
 

Prepare the Crust:

    - Preheat your oven to 325°F (163°C).

      - In a mixing bowl, combine the crushed shortbread cookies, toasted shredded coconut, melted butter, and brown sugar. Mix until well combined.

        - Press the mixture firmly into the bottom of a 9-inch springform pan. Bake in the preheated oven for 10 minutes. Remove and let it cool while you prepare the filling.

          Make the Cheesecake Filling:

            - In a large mixing bowl, beat the softened cream cheese with granulated sugar using an electric mixer until smooth and creamy.

              - Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract, sour cream, and dulce de leche until fully incorporated and smooth.

                Bake the Cheesecake:

                  - Pour the cheesecake filling over the cooled crust in the springform pan. Spread it out evenly with a spatula.

                    - Bake in the oven for 50-60 minutes, or until the center is set and slightly jiggles. Turn off the oven, crack the door, and let the cheesecake cool in the oven for about 1 hour.

                      - Remove from the oven and cool to room temperature, then refrigerate for at least 4 hours or overnight for best results.

                        Prepare the Topping:

                          - To prepare the chocolate ganache, heat the heavy cream in a small saucepan until just simmering. Remove from heat and add the chopped chocolate. Stir until smooth and allow to cool slightly.

                            - Toast an additional cup of shredded coconut in a dry skillet over medium heat until golden brown, stirring frequently to prevent burning.

                              Assemble the Cheesecake:

                                - Once the cheesecake is chilled, remove it from the springform pan. Drizzle the top with the chocolate ganache, then sprinkle on the toasted coconut.

                                  - Finish with a drizzle of caramel sauce over the coconut and chocolate.

                                    Serve:

                                      - Slice and serve chilled. Enjoy the layers of flavors reminiscent of your favorite Samoa cookies in a luscious cheesecake!

                                        Prep Time, Total Time, Servings: 30 mins | 8 hours (with chilling) | 12 servings