Description
This Homemade Samoa Cheesecake is a decadent dessert inspired by the beloved Samoa cookie. Featuring a buttery graham cracker crust, a creamy coconut-infused cheesecake filling, and a luscious chocolate layer on top, this cheesecake perfectly balances rich, sweet, and tropical flavors. Ideal for special occasions or anytime you crave a delicious twist on classic cheesecake.
Ingredients
Scale
Crust
- 1.5 cups Graham Cracker Crumbs (finely crushed)
- 0.33 cups Granulated Sugar
- 0.5 cups Unsalted Butter (melted)
Cheesecake Filling
- 24 ounces Cream Cheese (softened)
- 1 cup Granulated Sugar
- 1 cup Sour Cream
- 4 large Eggs
- 1 cup Sweetened Shredded Coconut (toasted)
Chocolate Layer
- 1 cup Semi-Sweet Chocolate Chips
- 0.5 cups Heavy Cream
Instructions
- Prepare the crust: Preheat your oven to 325°F (160°C). In a medium bowl, combine graham cracker crumbs, ⅓ cup sugar, and melted butter. Mix until the crumbs resemble wet sand in texture.
- Bake the crust: Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes until set and golden in color. Remove from oven and allow to cool completely.
- Make the filling base: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add 1 cup sugar and continue to mix until fully combined and creamy in texture.
- Add sour cream and eggs: Mix in the sour cream until well combined. Then add the eggs one at a time, mixing on low speed after each addition to incorporate without overmixing.
- Incorporate coconut and assemble: Gently fold the toasted shredded coconut into the filling mixture. Pour this filling evenly over the cooled crust in the springform pan.
- Bake the cheesecake: Bake for 55-65 minutes at 325°F until the edges are set and the center jiggles slightly when moved. Once done, turn off the oven and let the cheesecake cool inside for 1 hour to prevent cracking.
- Chill the cheesecake: Refrigerate the cheesecake for at least 4 hours, preferably overnight, ensuring it sets completely and develops full flavor.
- Prepare chocolate topping: Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring after each interval until smooth and fully melted.
- Add heavy cream: Stir the heavy cream into the melted chocolate until combined into a glossy ganache consistency.
- Apply the chocolate layer: Pour the chocolate ganache evenly over the chilled cheesecake surface and spread gently with a spatula for an even layer.
- Final chill and serve: Return the cheesecake to the refrigerator for at least 1 hour to allow the chocolate layer to set. Remove the sides of the springform pan, slice, and serve chilled. Optionally, garnish with additional toasted coconut or chocolate shavings for extra flair.
Notes
- To toast shredded coconut, spread it on a baking sheet and toast in a 350°F oven for about 5-7 minutes, stirring occasionally until golden.
- Ensure cream cheese is softened to room temperature for smooth mixing and to avoid lumps.
- Do not overbake the cheesecake; a slight jiggle in the center ensures creamy texture.
- Use a water bath if desired to minimize cracks, though this recipe works well without it due to gentle cooling.
- Allow cheesecake to chill fully for best results in texture and flavor.
- Chocolate ganache can be made in advance and stored refrigerated for up to 3 days.
