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Decadent Baked Samoa Cheesecake

A slice removed from a rich Samoa Cheesecake showing the thick crust, creamy filling, and toppings of caramel, chocolate, and toasted coconut.
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A rich, baked cheesecake featuring an Oreo crust, creamy filling, and a signature topping of toasted coconut, caramel sauce, and chocolate drizzle, mimicking the Samoa cookie flavor.

Ingredients

Scale
  • 1 3/4 cups crushed Oreo cookies (about 30 cookies)
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 cup sweetened condensed milk
  • 1 cup shredded sweetened coconut, toasted
  • 1 cup caramel sauce (store-bought or homemade)
  • 1/2 cup semi-sweet chocolate chips
  • 1 tablespoon coconut oil

Instructions

  1. Preheat your oven to 325 degrees Fahrenheit. Wrap the bottom of a 9-inch springform pan tightly in heavy-duty aluminum foil.
  2. Prepare the crust: Combine the crushed Oreos, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Let cool slightly.
  3. Prepare the filling: In a large bowl, beat the softened cream cheese with 1 1/2 cups sugar, vanilla extract, and salt until smooth. Beat in the eggs one at a time, mixing just until combined after each addition. Gently mix in the sweetened condensed milk.
  4. Pour the filling over the cooled crust. Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan (this is a water bath).
  5. Bake for 60 to 75 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven, crack the door open, and let the cheesecake cool inside the oven for 1 hour.
  6. Remove the cheesecake from the water bath and allow it to cool completely on a wire rack. Refrigerate for at least 6 hours, or preferably overnight.
  7. Prepare the topping: Toast the coconut in a dry skillet over medium heat, stirring constantly, until golden brown. Set aside.
  8. Melt the chocolate chips and coconut oil together in a microwave-safe bowl in 30-second intervals, stirring until smooth.
  9. To assemble, spread the caramel sauce evenly over the chilled cheesecake. Sprinkle the toasted coconut over the caramel layer. Drizzle the melted chocolate mixture over the top.
  10. Chill for 30 minutes before slicing and serving.

Notes

  • To toast coconut quickly, spread it on a baking sheet and bake at 350 degrees Fahrenheit for 5 to 8 minutes, watching closely to prevent burning.
  • If you prefer a no-bake version, chill the filling mixture for 4 hours instead of baking, then proceed with the topping steps.
  • Use high-quality caramel sauce for the best flavor in the topping layer.

Nutrition

Find it online: https://tastytribune.com/samoa-cheesecake-recipe/