Ingredients
Crust:
• 1 ½ cups graham cracker crumbs
• 6 tbsp unsalted butter, melted
• ¼ cup granulated sugar
Cheesecake Filling:
• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 3 large eggs
• 1 cup sour cream
• 1 cup heavy cream
• 1 cup sweetened shredded coconut, toasted
• ½ cup caramel sauce
• ½ cup melted chocolate chips
Topping:
• 1 cup sweetened shredded coconut, toasted
• ½ cup caramel sauce
• ½ cup melted chocolate chips
Instructions
1 Make the Crust:
• Preheat oven to 350°F (175°C) and grease a 9-inch springform pan.
• Mix graham cracker crumbs, melted butter, and sugar in a bowl.
• Press mixture firmly into the pan’s bottom.
• Bake for 10 minutes and let cool.
2 Prepare the Cheesecake Filling:
• Beat softened cream cheese until smooth.
• Add sugar and vanilla, mixing well.
• Beat in eggs one at a time until blended.
• Mix in sour cream and heavy cream until creamy.
• Fold in toasted coconut and caramel sauce.
3 Bake the Cheesecake:
• Pour filling over the crust and spread evenly.
• Bake for 50–60 minutes until the center is just set.
• Turn off the oven, crack the door open, and let the cheesecake cool for 1 hour.
• Refrigerate for at least 4 hours or overnight.
4 Add the Topping:
• Spread caramel sauce over the chilled cheesecake.
• Sprinkle toasted coconut on top.
• Drizzle melted chocolate in a decorative pattern.
Slice and serve this decadent Samoa Cheesecake for a delightful treat!