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4.5 from 24 votes

Samoa Cheesecake

Samoa Cheesecake starts with a coconut shortbread crust and is topped with whipped cream, toasted coconut, melted chocolate and gooey caramel. Yes, it tastes as good as it sounds.

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 10 servings
Course: Cake

Ingredients

  • 5.5- ounce package Pepperidge Farm Shortbread Cookies
  • ½ cup shredded sweetened coconut
  • 5 tablespoons unsalted butter melted
  • 32 ounces cream cheese room temperature
  • 1 cup granulated sugar
  • 4 large eggs; room temperature
  • ½ cup heavy cream
  • 2 teaspoons pure vanilla extract or vanilla bean paste
  • 2 teaspoons coconut extract
  • Whipped Cream
  • 10 samoa cookies chopped
  • ⅓ cup Caramel sauce
  • ⅓ cup semisweet chocolate chips melted
  • ⅓ cup Toasted Coconut

Instructions

    Cup of Yum
  1. Preheat oven to 325°F. Tightly wrap a 9-inch springform pan in two layers of heavy duty foil. This step prevents leaks when using a water bath. I also take the extra step of placing the foil wrapped spring form pan inside an oven bag while baking, but this is optional.
  2. Place cookies and shredded coconut into a food processor and pulse until fine crumbs are formed. Add in the melted butter and pulse until it is fully incorporated into the cookie crumbs.
  3. Press the crumb mixture into the bottom of the prepared pan. Bake for 8-10 minutes and cool completely on a wire rack.
  4. Begin a kettle of water to boil for the water bath.
  5. In the bowl of your stand mixer fitted with the paddle attachment, beat the cream cheese until smooth. Add sugar and mix until combined. Scrape down the sides and bottom of the bowl and mix again before adding the eggs. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream and extracts, and mix until smooth.
  6. Pour batter into prepared crust. Place pan into a larger pan (I use a roasting pan) and pour boiling water into the larger pan until halfway up the side of the cheesecake pan.
  7. Bake 55-65 minutes, the edges will appear to be set, but the center will still have some jiggle to it. At this point, turn off the oven, lay a piece of foil over the top of the cheesecake and leave the oven door cracked. Allow the cheesecake to rest in the cooling oven for one hour.
  8. After one hour has passed, carefully remove the cheesecake from the water bath and place on a cooling rack to cool completely. Once the cake is completely cooled, place it into the refrigerator for at least 8 hours.
  9. Just before serving, top the cheesecake with whipped cream, chopped Samoa cookies, melted chocolate and toasted coconut.

Notes

  • Check out my post on how to toast coconut if you need some tips.