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Decadent Baked Samoa Cheesecake with Caramel Drizzle Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 69 reviews
  • Author: Diane
  • Prep Time: 0h 30m
  • Cook Time: 0h 50m
  • Total Time: 5h 20m
  • Yield: 10-12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Decadent Baked Samoa Cheesecake with Caramel Drizzle is a rich and creamy dessert inspired by the flavors of the popular Samoa cookie. Featuring a buttery graham cracker crust, smooth cream cheese filling, toasted coconut topping, and luscious drizzles of caramel and chocolate, this cheesecake is a perfect treat for special occasions or indulgent dessert cravings.

Ingredients

Scale

Crust

  • 2 cups crushed graham crackers
  • 1/2 cup unsalted butter, melted

Cheesecake Filling

  • 3 (8 oz) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 3 large eggs

Toppings & Drizzles

  • 1 cup sweetened shredded coconut
  • 30 soft caramel candies
  • 1/4 cup heavy cream
  • 1 cup semi-sweet chocolate chips
  • 2 tbsp milk

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan or line the bottom with parchment paper to prevent sticking.
  2. Make the Crust: In a medium bowl, combine the crushed graham crackers and melted butter. Press this mixture firmly into the bottom of the prepared pan to create an even crust layer. Set aside.
  3. Prepare Cheesecake Batter: In a large bowl, beat the cream cheese and granulated sugar with an electric mixer until the mixture is smooth and creamy. Add vanilla extract and mix thoroughly.
  4. Add Eggs: Incorporate the eggs one at a time, beating well after each addition to create a smooth batter.
  5. Assemble Cheesecake: Pour the cheesecake batter evenly over the prepared graham cracker crust, smoothing the top with a spatula.
  6. Bake Cheesecake: Bake in the preheated oven for 45-50 minutes, or until the center is set but still slightly jiggly. Remove from oven and let cool to room temperature.
  7. Toast Coconut: Spread shredded coconut on a baking sheet and toast in the oven for 5-7 minutes, stirring occasionally until golden brown. Set aside to cool.
  8. Melt Caramel: In a microwave-safe bowl, combine caramel candies and heavy cream. Microwave in 30-second intervals, stirring between, until the caramel is fully melted and smooth.
  9. Melt Chocolate: In a separate microwave-safe bowl, combine chocolate chips and milk. Microwave in 20-second intervals, stirring until melted and smooth.
  10. Decorate Cheesecake: After the cheesecake has cooled, drizzle the melted caramel evenly over the top, then sprinkle toasted coconut over the caramel layer.
  11. Drizzle Chocolate: Use a spoon or piping bag to drizzle the melted chocolate in a decorative zigzag pattern over the toasted coconut.
  12. Chill: Refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow it to set properly before serving.
  13. Serve: When ready, carefully run a knife around the edges of the springform pan to loosen the cheesecake. Remove the sides of the pan, slice, and serve.

Notes

  • Make sure the cream cheese is softened to room temperature to ensure a smooth batter without lumps.
  • Do not overbake the cheesecake; the center should jiggle slightly when done for a creamy texture.
  • To avoid burning the coconut, toast it carefully and keep an eye on it during baking.
  • For cleaner chocolate drizzles, use a piping bag or a resealable plastic bag with a small cut in the corner.
  • Allowing the cheesecake to chill overnight enhances its flavor and texture.

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Find it online: https://savorytablerecipes.com/decadent-baked-samoa-cheesecake-with-caramel-drizzle-recipe/