Samoa Cheesecake with Chocolate and Caramel (Print version)

A baked Samoa-inspired cheesecake with a chocolate cookie crust, creamy filling, toasted coconut caramel topping, and chocolate drizzle.

# Ingredients:

For the chocolate crust

01 - 24 chocolate sandwich cookies, about 10 oz (285 g)
02 - 5 tablespoons (70 g) unsalted butter, melted

For the cheesecake filling

03 - 32 oz (910 g) full-fat cream cheese, room temperature
04 - 1 cup (200 g) granulated sugar
05 - 1/2 cup (120 g) sour cream, room temperature
06 - 2 teaspoons vanilla extract
07 - 1 teaspoon coconut extract
08 - 4 large eggs, room temperature

For the Samoa topping

09 - 2 cups (170 g) sweetened shredded coconut
10 - 3/4 cup (240 g) thick caramel sauce, plus more for drizzling
11 - 1/2 cup (85 g) semisweet chocolate chips
12 - 1 teaspoon coconut oil or neutral oil
13 - Pinch of flaky salt, optional

# Instructions:

01 - Heat the oven to 325°F (165°C). Wrap the outside of a 9-inch springform pan with two layers of heavy foil to protect it from the water bath.
02 - Pulse the chocolate sandwich cookies into fine crumbs. Mix with melted butter, press firmly into the pan, and bake for 9-10 minutes. Cool while you make the filling.
03 - Beat the cream cheese until smooth. Add sugar, sour cream, vanilla, and coconut extract. Mix in the eggs one at a time on low speed, scraping the bowl after each addition.
04 - Pour the batter over the crust. Set the springform pan in a roasting pan and add hot water until it reaches halfway up the sides. Bake for 60-70 minutes, until the edges are set and the center still has a gentle wobble.
05 - Turn off the oven and crack the door. Let the cheesecake rest inside for 1 hour, then cool to room temperature. Refrigerate at least 8 hours or overnight.
06 - Spread the coconut on a baking sheet and toast at 325°F for 5-8 minutes, stirring twice, until golden. Cool for 5 minutes, then mix with 1/2 cup of the caramel sauce.
07 - Spoon the caramel coconut over the chilled cheesecake. Melt the chocolate chips with coconut oil, drizzle over the top, then add extra caramel and a pinch of flaky salt if desired.

# Good to know:

01 - Chill at least 8 hours before topping and slicing.
02 - Use room-temperature cream cheese and eggs for the smoothest filling.
03 - A thick caramel sauce works better than thin ice cream topping.

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