Ingredients
Scale
- 1 1/2 cups crushed chocolate shortbread cookies
- 5 tablespoons melted butter
- 3 (8 ounce) packages cream cheese, softened
- 1 1/4 cups granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup heavy cream
- 1 (14 ounce) can caramel topping
- 1 cup shredded coconut, toasted
Instructions
- Step 1: Preheat oven to 350 degrees F (175 degrees C). Combine crushed cookies and melted butter; press into the bottom of a 9-inch springform pan.
- Step 2: In a large bowl, beat cream cheese and sugar until smooth. Blend in vanilla, then beat in eggs one at a time, then stir in heavy cream until well combined.
- Step 3: Pour batter over crust. Bake in preheated oven for 55-65 minutes, or until center is almost set.
- Step 4: Let cheesecake cool completely in pan, then chill in refrigerator for at least 4 hours, or preferably overnight.
- Step 5: Once chilled, remove sides of springform pan. Drizzle caramel topping over cheesecake. Sprinkle with toasted coconut.
Notes
- For the richest flavor, chill the Samoa Cheesecake overnight before serving; the flavors meld beautifully as it rests.
- A warm knife dipped in hot water makes slicing through the caramel topping a breeze and creates clean, elegant slices.
- Elevate your presentation by adding a sprinkle of coarse sea salt over the toasted coconut for a salty-sweet contrast that enhances the caramel notes.
- To prevent cracks, bake the cheesecake in a water bath – place the springform pan inside a larger pan filled with about an inch of hot water.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American