Samoa Cheesecake with Coconut Caramel
Samoa Cheesecake with Coconut Caramel is a tropical indulgence that merges the creamy richness of cheesecake with the beloved flavors of your favorite Girl Scout cookies. This decadent dessert features a buttery graham cracker crust, a luscious coconut-infused filling, and is topped with toasted coconut flakes and drizzled caramel sauce. Perfect for celebrations or cozy evenings at home, each slice transports you to sun-kissed shores with its delightful blend of textures and flavors.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 20 minutes
- Yield: Serves approximately 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- ½ cup full-fat coconut milk
- 1 cup toasted coconut flakes (divided)
- Caramel sauce for drizzling
Instructions
- Preheat oven to 350°F (175°C). In a bowl, mix graham cracker crumbs and melted butter. Press firmly into the bottom of a springform pan.
- In a large bowl, beat softened cream cheese and sugar until smooth. Add sour cream and coconut milk; mix well.
- Stir in ¾ cup toasted coconut flakes. Pour filling over the crust and bake for 45-50 minutes until set but slightly jiggly.
- Turn off oven; cool cheesecake inside with the door ajar for one hour.
- Refrigerate for at least four hours or overnight. Drizzle with caramel and remaining toasted coconut before serving.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 350
- Sugar: 28g
- Sodium: 320mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
Keywords: Use room temperature ingredients to avoid lumps in the batter. For added flavor, incorporate vanilla extract or almond extract. Substitute mascarpone cheese for cream cheese for a lighter texture.