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Decadent Baked Samoa Cheesecake with Caramel Drizzle

Close-up of a slice of Samoa Cheesecake topped with caramel sauce and toasted coconut flakes.
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Welcome to My Kitchen! I am Carla Davis, and I bring you this Decadent Baked Samoa Cheesecake recipe. It captures all the rich flavors of the beloved Girl Scout Samoa cookie—chocolate crust, creamy filling, toasted coconut, and caramel—in one show-stopping dessert. This recipe is tested and re-tested for your success.

Ingredients

Scale
  • 1 3/4 cups chocolate cookie crumbs (like Oreos)
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 3 large eggs
  • 1 cup sweetened shredded coconut, toasted
  • 1/2 cup caramel sauce (plus extra for topping)
  • 1/2 cup semi-sweet chocolate chips, melted (for drizzle)

Instructions

  1. Preheat your oven to 325°F (160°C). Wrap the outside bottom of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: Mix the chocolate cookie crumbs and melted butter in a bowl until combined. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Let the crust cool while you prepare the filling.
  3. Prepare the filling: In a large bowl, beat the softened cream cheese and sugar with an electric mixer until smooth. Beat in the vanilla extract and sour cream. Add the eggs one at a time, mixing just until combined after each addition. Do not overmix.
  4. Gently fold in 1/2 cup of the toasted coconut and 1/2 cup of the caramel sauce into the cheesecake batter. Pour the filling over the cooled crust.
  5. Bake the cheesecake in a water bath: Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
  6. Bake for 60 to 75 minutes, or until the edges are set and the center has a slight jiggle.
  7. Turn off the oven, crack the door open slightly, and let the cheesecake cool inside the oven for 1 hour. This prevents cracking.
  8. Remove the cheesecake from the water bath and foil. Let it cool completely on a wire rack, then chill in the refrigerator for at least 6 hours, or preferably overnight.
  9. When ready to serve, carefully remove the sides of the springform pan. Drizzle the top generously with the remaining caramel sauce. Sprinkle with the remaining toasted coconut. Drizzle with melted chocolate. Slice and serve this ultimate cheesecake inspiration.

Notes

  • To toast coconut, spread it in a single layer on a baking sheet and bake at 350°F (175°C) for 5-8 minutes, watching closely to prevent burning.
  • If you prefer a no bake samoa cheesecake, chill the filling mixture for 6 hours without baking, then proceed with toppings.
  • For a richer chocolate flavor in the crust, use crushed chocolate wafer cookies instead of Oreos.

Nutrition

Find it online: https://carlacooking.com/samoa-cheesecake-recipe-caramel-coconut-dessert/