Ingredients
Scale
- 1 1/2 cups crushed chocolate sandwich cookies
- 5 tablespoons unsalted butter, melted
- 3 (8 ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup heavy cream
- 1 jar (12 ounces) caramel topping
- 1/2 cup sweetened shredded coconut, toasted
Instructions
- Step 1: Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine the crushed cookies and melted butter. Press the mixture into the bottom of a 9-inch springform pan.
- Step 2: In a large bowl, beat the cream cheese and sugar until smooth. Beat in the vanilla extract. Add the eggs one at a time, beating well after each addition. Stir in the heavy cream.
- Step 3: Pour the cream cheese mixture over the cookie crust. Bake in preheated oven for 55-60 minutes, or until the center is almost set.
- Step 4: Let the cheesecake cool completely in the pan on a wire rack. Then, refrigerate for at least 4 hours, or preferably overnight.
- Step 5: Before serving, remove the cheesecake from the springform pan. Drizzle the caramel topping over the cheesecake and sprinkle with the toasted coconut.
Notes
- Store leftover Samoa Cheesecake tightly covered in the refrigerator for up to 3 days to maintain its creamy texture.
- A brief chill in the freezer (about 30 minutes) before slicing will help you achieve cleaner, more even cuts.
- Serve each slice with an extra drizzle of warm caramel sauce for an even more decadent, Samoa-inspired experience.
- For easier spreading and an even richer caramel flavor, gently warm the jar of caramel topping in the microwave in 15 second intervals, stirring in between, before drizzling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American