Samoa Cheesecake

Indulge in the Samoa Cheesecake Delight, a sumptuous dessert that beautifully combines the flavors of America's favorite Samoa cookie with rich, creamy cheesecake. With a buttery graham cracker crust, a velvety filling infused with toasted coconut, and luscious layers of chocolate and caramel, this treat is perfect for any celebration or a cozy night in. Impress your guests with this visually stunning and deliciously satisfying dessert that promises to be the highlight of any gathering. Treat yourself and enjoy the delightful fusion of textures and flavors!

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Ingredients

For the crust:

1 ½ cups crushed shortbread cookies (such as Lorna Doone)

½ cup granulated sugar

½ cup unsalted butter, melted

1 teaspoon vanilla extract

For the cheesecake filling:

3 packages (8 oz each) cream cheese, softened to room temperature

1 cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

1 cup shredded coconut, toasted

1 cup caramel sauce (plus additional for drizzling)

½ cup toasted pecans or walnuts, chopped

For the topping:

1 cup whipped cream (store-bought or homemade)

½ cup toasted coconut flakes

½ cup chocolate sauce (for drizzling)

Instructions

Preheat the Oven: Set your oven to 325°F (160°C). Grease a 9-inch springform pan thoroughly with non-stick spray to prevent sticking later.

Prepare the Crust: In a mixing bowl, mix together the crushed shortbread cookies and granulated sugar until well combined. Pour in the melted butter and vanilla extract, then mix until the texture resembles wet sand. Press this mixture firmly and evenly into the bottom of the prepared springform pan. Bake in the preheated oven for 10 minutes, then remove and let cool completely.

Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until it is completely smooth and creamy, about 3-4 minutes. Gradually add in the granulated sugar, continuing to mix until well incorporated and smooth.

Incorporate Eggs and Flavor: Add the eggs one at a time, mixing on low speed after each addition until fully blended. Next, add the vanilla extract, toasted shredded coconut, and caramel sauce. Gently fold in the chopped pecans or walnuts with a spatula, ensuring they are evenly distributed throughout the filling.

Bake the Cheesecake: Carefully pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula for an even finish. Bake in the preheated oven for approximately 55-60 minutes, or until the edges are set but the center still has a slight jiggle — it will firm up as it cools.

Cool and Chill: After baking, turn off the oven and crack the oven door slightly to let heat escape. Allow the cheesecake to cool in the oven for about 1 hour, which helps prevent cracking. Once cooled, refrigerate for at least 4 hours or preferably overnight to enhance the flavor and texture.

Decorate the Cheesecake: When ready to serve, gently spread the whipped cream over the top of the chilled cheesecake. Evenly sprinkle toasted coconut flakes on top, and drizzle generously with both chocolate sauce and extra caramel sauce for a decadent finish.

Serve: Carefully release and remove the sides of the springform pan. Slice the Samoa cheesecake into wedges and serve cold for an absolutely delightful indulgence!

Prep Time, Total Time, Servings: 30 minutes | 7 hours (including chill time) | 12 servings

Optional Presentation Tips: For an elegant touch, serve each slice on a decorative plate, garnished with a sprinkle of toasted coconut flakes and a drizzle of chocolate and caramel sauces around the base.