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Decadent Baked Samoa Cheesecake with Caramel Swirls

A close-up slice of rich Samoa Cheesecake with a thick cream layer, chocolate drizzle, and toasted coconut topping.
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Create a showstopper dessert that captures the essence of the classic Girl Scout Samoa cookie. This recipe features a buttery crust, creamy cheesecake filling, homemade caramel swirls, toasted coconut, and a rich chocolate drizzle.

Ingredients

Scale
  • 1 3/4 cups chocolate wafer cookie crumbs (about 30 cookies)
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 cup sweetened condensed milk
  • 1/2 cup caramel sauce, plus extra for topping
  • 1 cup sweetened flaked coconut, toasted
  • 1/2 cup semi-sweet chocolate chips
  • 2 tablespoons coconut oil

Instructions

  1. Preheat your oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: Mix the chocolate wafer crumbs, 1/4 cup sugar, and melted butter until evenly moistened. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Let cool slightly.
  3. Prepare the cheesecake batter: In a large bowl, beat the softened cream cheese with 1 1/2 cups sugar, vanilla extract, and salt until smooth. Beat in the eggs one at a time, mixing just until combined after each addition. Do not overmix.
  4. Pour half of the cheesecake batter over the cooled crust. Drizzle half of the 1/2 cup caramel sauce over the batter. Gently swirl the caramel into the batter using a knife or skewer.
  5. Pour the remaining cheesecake batter over the first layer. Drizzle the remaining caramel sauce on top and swirl gently.
  6. Bake the cheesecake in a water bath: Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
  7. Bake for 60 to 75 minutes, or until the edges are set and the center has a slight jiggle.
  8. Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour. Remove from the water bath and cool completely on a wire rack. Chill in the refrigerator for at least 6 hours, or preferably overnight.
  9. Prepare the topping: Toast the coconut in a dry skillet over medium heat until golden brown, watching carefully to prevent burning. Set aside.
  10. Make the chocolate drizzle: Melt the chocolate chips and coconut oil together in a microwave-safe bowl in 30-second intervals, stirring until smooth.
  11. To serve, carefully remove the cheesecake from the springform pan. Spread the remaining caramel sauce over the top. Sprinkle generously with toasted coconut. Drizzle the melted chocolate mixture over the top in a decorative pattern. Slice and serve cold.

Notes

  • Toasting coconut evenly requires constant stirring over medium-low heat. Remove it from the heat immediately once it reaches your desired color.
  • For the creamiest texture, bring your cream cheese and eggs to room temperature before starting the recipe.
  • If you prefer a simpler topping, you can use store-bought caramel sauce instead of making a homemade swirl.

Nutrition

Find it online: https://www.unfoldrecipes.com/samoa-cheesecake-recipe-caramel-coconut/