Description
A luscious baked cheesecake inspired by the beloved Samoa cookie, layered with buttery graham crust, silky vanilla filling, ribbons of caramel, toasted coconut, and a glossy chocolate drizzle.
Ingredients
- Graham cracker crumbs: 2 cups
- Unsalted butter, melted: 1/2 cup
- Granulated sugar for crust: 1/4 cup
- Cream cheese, softened: 32 oz
- Granulated sugar for filling: 1 cup
- Sour cream: 1 cup
- Vanilla extract: 2 teaspoons
- Large eggs: 4
- Caramel sauce: 1 cup
- Shredded sweetened coconut, toasted: 1 1/2 cups
- Semi-sweet chocolate chips, melted: 1 cup
- Optional sea salt flakes: pinch
- Optional whipped cream for serving: as desired
Instructions
- Preheat oven to 325°F, 163°C. Line the bottom of a 9 inch springform pan with parchment and wrap the outside with foil.
- Combine graham crumbs, 2 cups, melted butter, 1/2 cup, and sugar, 1/4 cup, then press firmly into the pan to form an even crust.
- Set the pan on a rimmed sheet. In a large bowl beat cream cheese until smooth, then mix in 1 cup sugar, sour cream, vanilla, and eggs one at a time until just combined.
- Pour batter over the crust, spoon in 1/2 cup caramel and gently swirl. Place the pan in a hot water bath on the sheet.
- Bake 55 to 65 minutes until edges are set and center has a slight wobble. Turn off oven, crack the door, and cool 1 hour inside.
- Remove, cool to room temperature, then chill at least 4 hours, preferably overnight. Top with toasted coconut, drizzle melted chocolate and remaining caramel, and add a pinch of sea salt if using.
- Slice with a warm knife, wipe between cuts, and serve with whipped cream if desired.
Notes
- Note: Room temperature cream cheese prevents lumps and ensures a silky filling.
- Toast coconut until golden, stirring often, for the best nutty aroma and flavor.
- A water bath encourages even baking and helps prevent cracks.
- Chill overnight for neat slices and fully developed flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 38 g
- Sodium: 260 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 115 mg