Samoa Cheesecake Caramel Coconut (Print Version)

Creamy cheesecake combines chocolate, caramel, and toasted coconut for Samoa-inspired decadence.

# Ingredients:

→ Crust

01 - 2 1/2 cups chocolate sandwich cookie crumbs
02 - 6 tablespoons unsalted butter, melted and cooled
03 - 1/2 teaspoon salt

→ Filling

04 - 32 ounces cream cheese, softened to room temperature
05 - 1 1/2 cups granulated sugar
06 - 1 tablespoon vanilla extract
07 - 4 large eggs, at room temperature
08 - 1/2 cup sour cream
09 - 3 tablespoons heavy cream

→ Water Bath

10 - 4 to 6 cups boiling water

→ Topping

11 - 2 1/4 cups sweetened shredded coconut
12 - 1 cup salted caramel sauce, plus more for garnish
13 - Chocolate dessert sauce, as needed
14 - Caramel dessert sauce, as needed
15 - Whipped topping, for garnish
16 - Samoa or Coconut Dream Cookies, for garnish

# Steps:

01 - Preheat oven to 350°F. Lightly spray a 9-inch springform pan with baker’s spray and line the base with parchment paper. Wrap the pan exterior in two layers of heavy-duty aluminum foil.
02 - Mix chocolate sandwich cookie crumbs, melted butter, and salt in a medium bowl until the mixture resembles wet sand.
03 - Press the crumb mixture into an even layer at the bottom of the prepared pan to create the base.
04 - Bake crust for 10 minutes, then set aside at room temperature to cool.
05 - Lower oven heat to 325°F in preparation for baking the filling.
06 - Beat cream cheese and granulated sugar on medium speed until completely smooth and free of lumps.
07 - Add vanilla extract, then add eggs one at a time, mixing on low speed after each addition until fully combined.
08 - Blend in sour cream and heavy cream on low speed until the batter is thick and homogeneous.
09 - Pour the cheesecake batter into the springform pan, smoothing the surface. Place the filled pan in a large roasting pan and add boiling water to the roasting pan, filling until water reaches about 1 inch up the sides of the springform pan.
10 - Bake at 325°F for 1 hour 40–45 minutes until lightly golden on top and the center is nearly set.
11 - Turn off the oven, crack the oven door, and allow the cheesecake to cool for 1 hour inside the oven.
12 - Remove the cheesecake from the oven and refrigerate for at least 8 hours or overnight, ensuring full set.
13 - Toast shredded coconut in a dry skillet over medium heat, stirring frequently until lightly browned.
14 - Combine toasted coconut with salted caramel sauce and spread evenly over the chilled cheesecake.
15 - Drizzle with caramel and chocolate dessert sauces, top with whipped topping and cookies. Slice and serve.

# Notes:

01 - Allowing the cheesecake to cool gradually in the oven helps prevent cracking.
02 - Use a sharp knife dipped in hot water for clean slices.

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