Description
A luscious Samoa Cheesecake inspired by the beloved Girl Scout cookie—layered with a graham cracker crust, creamy cheesecake base, and topped with gooey caramel, toasted coconut, and chocolate drizzle.
Ingredients
1½ cups graham cracker crumbs
6 tbsp melted unsalted butter
3 (8 oz) blocks full-fat cream cheese, room temp
1 cup granulated sugar
1½ tsp pure vanilla extract
3 large eggs, room temp
¾ cup caramel sauce
1½ cups shredded sweetened coconut, toasted
½ cup semi-sweet chocolate chips, melted
Optional: 2 tbsp coconut milk
Instructions
Preheat oven to 325°F. Wrap a 9-inch springform pan with foil and prepare a water bath.
Combine graham crumbs and melted butter. Press into bottom of pan. Bake crust for 8–10 minutes. Cool slightly.
Beat cream cheese until smooth. Add sugar and vanilla. Mix in eggs one at a time.
Pour filling over crust. Bake in water bath for 50–60 minutes until center jiggles slightly.
Cool cheesecake on counter for 1 hour, then refrigerate 4+ hours or overnight.
Top with caramel sauce, toasted coconut, and melted chocolate before serving.
Notes
Let ingredients come to room temperature for the smoothest texture.
Cheesecake keeps up to 5 days in fridge or 2 months in freezer.
Use a water bath to prevent cracking.
- Prep Time: 20min
- Cook Time: 1h
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 26g
- Sodium: 180mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 90mg