Caramel Coconut Cheesecake is a luscious dessert that starts with a rich chocolate cookie crust, layers into a smooth and creamy cheesecake, and finishes with a decadent caramel coconut topping inspired by the iconic Girl Scout cookie. With each bite, you get a perfect mix of textures and flavors that are indulgent, sweet, and utterly satisfying. Whether you’re celebrating a special occasion or simply treating yourself, this Samoa cheesecake is sure to impress with its stunning presentation and unforgettable taste. Plus, it’s easier to make than it looks, making it perfect for both novice and seasoned bakers alike.
Why You’ll Love This Caramel Coconut Cheesecake
If you love Samoa cookies, this cheesecake is your dream come true. It captures the best parts of the cookie: chewy coconut, rich caramel, and a touch of chocolate. The combination of flavors is elevated with the creamy cheesecake filling and a buttery cookie crust that balances everything perfectly. It looks impressive enough for birthdays, holidays, or potlucks, yet it’s easy enough to make at home with basic tools and a little patience. Every layer adds something special, making it a dessert that’s as fun to make as it is to eat.
Ingredients
Chocolate Crust Layer
- 2 ½ cups chocolate sandwich cookie crumbs (about 26 OREO cookies)
- 6 tablespoons unsalted butter, melted and cooled
- ½ teaspoon salt
Cheesecake Layer
- 32 ounces cream cheese, softened (four 8-ounce blocks)
- 1 ½ cups granulated sugar
- 1 tablespoon vanilla extract
- 4 large eggs, room temperature
- ½ cup sour cream
- 3 tablespoons heavy cream
- 4 to 6 cups boiling water (for water bath)
Samoas Cookie Topping
- 2 ¼ cups sweetened shredded coconut
- 1 cup salted caramel sauce (plus more for garnish)
Garnish
- Chocolate dessert sauce
- Caramel dessert sauce
- Whipped topping
- Samoa or Coconut Dream cookies
Step-by-Step: How to Make Caramel Coconut Cheesecake
- Prepare the Pan and Crust: Preheat oven to 350°F. Grease a 9-inch springform pan, line with parchment, and wrap the outside with heavy-duty foil to prevent water bath leaks.
- Make the Crust: Mix cookie crumbs, melted butter, and salt until combined. Press into the bottom of the pan. Bake for 10 minutes. Remove from oven and reduce temperature to 325°F.
- Make the Cheesecake Batter: In a large bowl, beat cream cheese and sugar until smooth. Add vanilla and eggs, one at a time, mixing gently. Stir in sour cream and heavy cream until smooth.
- Bake in Water Bath: Pour batter into cooled crust. Place pan in a large roasting dish and pour boiling water around it to reach 1 inch up the sides. Bake for 1 hour 40 minutes until set with a slight jiggle in the center.
- Cool Gradually: Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Remove, unwrap foil, run a knife around the edge, then refrigerate for at least 8 hours.
- Make the Topping: Toast coconut in a dry skillet for 4-6 minutes until golden. Mix with caramel sauce.
- Assemble: Spread the coconut caramel mixture over the chilled cheesecake. Drizzle with chocolate and caramel sauce. Garnish with whipped topping and cookies.
Helpful Tips
- Use room temperature ingredients for a smoother batter.
- Scrape down the bowl between additions to prevent lumps.
- Wrap your springform pan tightly to prevent leaks during the water bath.
- Avoid opening the oven during baking to prevent cracks.
- Dip your knife in hot water for cleaner slices.
Substitutions And Variations
- Swap chocolate cookie crust for graham cracker crust if preferred.
- Use unsweetened coconut for a less sweet topping.
- Drizzle dark chocolate for a more intense chocolate flavor.
- Add chopped Samoa cookies into the cheesecake batter for extra texture.
- Try a dulce de leche topping instead of caramel for a richer flavor.
Storage Instructions
Store leftover cheesecake covered in the refrigerator for up to 5 days. For longer storage, wrap slices individually and freeze for up to 2 months. Thaw overnight in the refrigerator before serving. Avoid freezing the topping for best texture and appearance.
Nutritional Information
- Calories: 1124 kcal
- Carbohydrates: 108g
- Protein: 14g
- Fat: 73g
- Saturated Fat: 43g
- Cholesterol: 245mg
- Sodium: 907mg
- Sugar: 90g
- Fiber: 3g
Serving Suggestions
Serve Samoa cheesecake chilled with extra caramel and chocolate drizzle on the plate. Add a dollop of whipped cream and a Samoa cookie on top for garnish. It pairs wonderfully with a cup of coffee or a cold glass of milk. For a festive look, sprinkle extra toasted coconut or chocolate shavings before serving.
Frequently Asked Questions About Caramel Coconut Cheesecake
Can I make this cheesecake ahead of time? Yes, it’s actually best made a day in advance to allow for proper chilling and setting.
Do I need a water bath? Yes, the water bath helps prevent cracks and ensures even baking for the smoothest texture.
Can I use store-bought crust? You can use a premade chocolate crust in a pinch, but a homemade crust offers the best flavor and texture.
How do I know when the cheesecake is done? The edges should be set and the center slightly jiggly. It will continue to firm up as it cools.
What’s the best way to toast coconut? Stir it frequently in a dry skillet over medium heat until golden and fragrant, usually 4-6 minutes.
Final Thoughts
Thank you so much for stopping by to try this decadent Samoa cheesecake. It’s one of my absolute favorite desserts to make when I want to impress guests or treat myself to something truly indulgent. The creamy cheesecake, chocolate crust, and caramel coconut topping create an unforgettable combination of textures and flavors that everyone will love. I hope you enjoy making it as much as I do. Happy baking, and thank you for being a part of this sweet and supportive food-loving community!
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Caramel Coconut Cheesecake (Samoa Cheesecake)
- Total Time: 10 hours 10 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Caramel Coconut Cheesecake features a chocolate cookie crust, creamy cheesecake center, and a rich caramel coconut topping. Inspired by the classic Girl Scout cookie, this showstopping dessert is perfect for celebrations or weekend baking. Try it now and wow your family and friends!
Ingredients
Chocolate Crust Layer
2 ½ cups chocolate sandwich cookie crumbs (about 26 OREO cookies)
6 tablespoons unsalted butter, melted and cooled
½ teaspoon salt
Cheesecake Layer
32 ounces cream cheese, softened (four 8-ounce blocks)
1 ½ cups granulated sugar
1 tablespoon vanilla extract
4 large eggs, room temperature
½ cup sour cream
3 tablespoons heavy cream
4 to 6 cups boiling water (for water bath)
Samoas Cookie Topping
2 ¼ cups sweetened shredded coconut
1 cup salted caramel sauce (plus more for garnish)
Garnish
Chocolate dessert sauce
Caramel dessert sauce
Whipped topping
Samoa or Coconut Dream cookies
Instructions
- Prepare the Pan and Crust: Preheat oven to 350°F. Grease a 9-inch springform pan, line with parchment, and wrap the outside with heavy-duty foil to prevent water bath leaks.
- Make the Crust: Mix cookie crumbs, melted butter, and salt until combined. Press into the bottom of the pan. Bake for 10 minutes. Remove from oven and reduce temperature to 325°F.
- Make the Cheesecake Batter: In a large bowl, beat cream cheese and sugar until smooth. Add vanilla and eggs, one at a time, mixing gently. Stir in sour cream and heavy cream until smooth.
- Bake in Water Bath: Pour batter into cooled crust. Place pan in a large roasting dish and pour boiling water around it to reach 1 inch up the sides. Bake for 1 hour 40 minutes until set with a slight jiggle in the center.
- Cool Gradually: Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Remove, unwrap foil, run a knife around the edge, then refrigerate for at least 8 hours.
- Make the Topping: Toast coconut in a dry skillet for 4-6 minutes until golden. Mix with caramel sauce.
- Assemble: Spread the coconut caramel mixture over the chilled cheesecake. Drizzle with chocolate and caramel sauce. Garnish with whipped topping and cookies.
Notes
Make sure all ingredients are at room temperature for best results.
To avoid cracks, do not open the oven while baking.
For clean slices, dip your knife in hot water and wipe between cuts.
Chill overnight for ideal texture.
Cheesecake can be made a day ahead and garnished before serving.
- Prep Time: 30 minutes
- Cook Time: 1 hour 40 minutes Chill Time: 8 hours
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 1124
- Sugar: 90g
- Sodium: 907mg
- Fat: 73g
- Saturated Fat: 43g
- Carbohydrates: 108g
- Protein: 14g