A delightful treat that combines the flavors of the beloved Samoa cookies into a creamy, luscious cheesecake featuring a graham cracker crust, a rich coconut cheesecake filling, and a decadent caramel and chocolate topping.
Ingredients
Scale:
1 ½ cups graham cracker crumbs
⅓ cup granulated sugar
½ cup unsalted butter, melted
24 oz cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
1 cup shredded sweetened coconut
½ cup heavy cream, chilled
1 cup caramel sauce
½ cup chocolate chips
1 tbsp coconut, toasted
Instructions
Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Bake in the preheated oven for 8-10 minutes or until lightly golden. Remove from the oven and let it cool completely.
In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth. Scrape down the sides of the bowl.
Add the powdered sugar and vanilla extract to the cream cheese, mixing until fully incorporated.
Gently fold in the shredded coconut until evenly distributed.
In a separate bowl, whip the heavy cream until stiff peaks form. Carefully fold the whipped cream into the cheesecake mixture.
Pour the cheesecake filling over the cooled crust, smoothing the top. Place the cheesecake in the refrigerator and chill for at least 4 hours or overnight.
Once set, drizzle the caramel sauce over the top. Melt the chocolate chips in a microwave-safe bowl and drizzle over the caramel layer.
Sprinkle toasted coconut on top for garnish. Slice and serve chilled.
