I made this Samoa Cheesecake for a summer potluck and watched it vanish faster than I could plate the last slice. It’s a rich, creamy cheesecake studded with toasted coconut, set on a crisp graham crust, then dressed in caramel and a glossy chocolate drizzle—think of the beloved Girl Scout Samoa cookie turned into a show-stopping dessert for holidays, bake sales, or any time you want something nostalgic and a little decadent. This version is straightforward enough for a confident home baker and flexible enough to adapt (no-bake, gluten-free, mini versions are all possible).

Why you’ll love this dish

This cheesecake delivers the three things people search for when they want a treat that’s both familiar and impressive: deep caramel flavor, crunchy toasted coconut, and that classic creamy cheesecake texture. It’s perfect for family gatherings, summer BBQs where you want a make-ahead dessert, or when you’re craving that Samoa cookie without the packaged sugar crash.

“A perfect balance of creamy cheesecake, toasty coconut, and just enough caramel — everyone asked for seconds.” — a friend after my last party

Because it’s made in a springform pan and chilled well, it slices cleanly for parties. If you like the idea of pairing cheesecakes, try a contrasting flavor like a light citrus salad or sorbet alongside it for balance. For another creative cheesecake to try later, see this honey-lavender cheesecake recipe for inspiration: .

Step-by-step overview

Before diving into ingredients and the oven, here’s the quick workflow so you know what to expect:

• Make and press the graham cracker crust into a springform pan.
• Beat the cream cheese filling until smooth; add sugar, vanilla, then eggs one at a time.
• Fold in toasted coconut and pour over the crust.
• Bake at 325°F (163°C) until set, then cool and chill thoroughly.
• Finish with warmed caramel and melted chocolate mixed with coconut oil for shine.

Gather these items

Key ingredients (all measured):

• 1 1/2 cups graham cracker crumbs (about 10–12 full crackers)
• 1/2 cup unsalted butter, melted
• 1/4 cup sugar (for crust)
• 24 oz cream cheese, softened (three 8-oz blocks)
• 1 cup sugar (for filling)
• 1 tsp vanilla extract
• 4 large eggs
• 1 cup coconut flakes, toasted (sweetened or unsweetened)
• 1 cup caramel sauce (store-bought or homemade)
• 1/2 cup chocolate chips
• 1 tbsp coconut oil

Notes and substitutions:

• For a gluten-free crust, use gluten-free graham crumbs or crushed gluten-free cookies.
• Use full-fat cream cheese for the best texture; lower-fat versions can be softer and less stable.
• If you prefer a less-sweet finish, choose unsweetened coconut flakes and a darker chocolate.
• Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan or line the bottom with parchment.
• Make the crust: mix graham cracker crumbs, melted butter, and 1/4 cup sugar until evenly moistened.
• Press the crumb mixture firmly into the bottom of the springform pan. Use the bottom of a measuring cup for an even, compact layer.
• In a large bowl, beat the softened cream cheese until smooth and free of lumps.
• Add 1 cup sugar and 1 teaspoon vanilla. Beat until combined and silky.
• Add eggs one at a time, mixing just until each is incorporated. Avoid overbeating to minimize cracks.
• Fold in the toasted coconut flakes with a spatula.
• Pour the batter over the crust and smooth the top.
• Bake for about 60 minutes. The center should be mostly set with a slight jiggle; edges will be firmer.
• Turn the oven off and crack the door; let the cheesecake cool inside for 30–60 minutes to reduce cracking risk.
• Remove from oven, cool to room temperature, then chill in the refrigerator for at least 4 hours or overnight.
• Before serving, warm the caramel if needed and drizzle over the chilled cheesecake. Melt chocolate chips with 1 tbsp coconut oil (microwave in 20-second bursts, stirring) and drizzle on top for a glossy finish.

Best ways to enjoy it

Serve slices slightly chilled—not rock solid—for the best texture. Presentation ideas:

• Cut slices with a hot, clean knife (dip in hot water and wipe between cuts) for neat edges.
• Add extra toasted coconut and a sprinkle of flaky sea salt on the caramel for contrast.
• Pair with espresso, a dark roast coffee, or a glass of rich, low-tannin red wine like Merlot.
• For a lighter option, serve small slices with fresh berries or a citrus salad.For the Crust
  • INGREDIANTS
  • 1.5 cups graham cracker crumbs About 10–12 full crackers
  • 0.5 cups unsalted butter, melted
  • 0.25 cups sugar For crust

  For the Filling

  • 24 oz cream cheese, softened Three 8-oz blocks
  • 1 cups sugar For filling
  • 1 tsp vanilla extract
  • 4 large eggs
  • 1 cups toasted coconut flakes Sweetened or unsweetened

  For the Topping

  • 1 cup caramel sauce Store-bought or homemade
  • 0.5 cups chocolate chips
  • 1 tbsp coconut oil

  Method

   

  Preparation

  1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan or line the bottom with parchment.
  2. Make the crust: Mix graham cracker crumbs, melted butter, and 1/4 cup sugar until evenly moistened.
  3. Press the crumb mixture firmly into the bottom of the springform pan. Use the bottom of a measuring cup for an even, compact layer.
  4. In a large bowl, beat the softened cream cheese until smooth and free of lumps.
  5. Add 1 cup sugar and 1 teaspoon vanilla. Beat until combined and silky.
  6. Add eggs one at a time, mixing just until each is incorporated. Avoid overbeating to minimize cracks.
  7. Fold in the toasted coconut flakes with a spatula.
  8. Pour the batter over the crust and smooth the top.

  Baking

  1. Bake for about 60 minutes. The center should be mostly set with a slight jiggle; edges will be firmer.
  2. Turn the oven off and crack the door; let the cheesecake cool inside for 30–60 minutes to reduce cracking risk.
  3. Remove from oven, cool to room temperature, then chill in the refrigerator for at least 4 hours or overnight.

  Serving

  1. Before serving, warm the caramel if needed and drizzle over the chilled cheesecake.
  2. Melt chocolate chips with 1 tbsp coconut oil (microwave in 20-second bursts, stirring) and drizzle on top for a glossy finish.

  Nutrition

  Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 6gFat: 20gSaturated Fat: 12gSodium: 200mgFiber: 1gSugar: 20g

  Notes

  For a gluten-free crust, use gluten-free graham crumbs or crushed gluten-free cookies. Use full-fat cream cheese for the best texture; lower-fat versions can be softer and less stable. If you prefer a less-sweet finish, choose unsweetened coconut flakes and a darker chocolate.

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