Samoa Cheesecake
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 6-8
  • 1 9-oz package chocolate wafer cookies
  • 1 stick unsalted butter, melted
  • 2 8-oz packages cream cheese, softened
  • 1 14-oz can sweetened condensed milk
  • ¼ cup fresh lemon juice (1-2 large lemons)
  • 1½ teaspoon pure vanilla extract
  • 1 packed cup brown sugar
  • ½ cup half-and-half
  • 4 tablespoons unsalted butter
  • pinch of salt
  • 1 tablespoon pure vanilla extract
  • 2 cups shredded sweetened coconut
  • ⅓ cup jarred dark chocolate sauce (I used Smucker's Simple Delight Dark Chocolate Topping)
  1. Place cookies into a large sealable plastic bag. Use a rolling pin to crush cookies until fine crumbs form. Pour crushed cookies into a medium bowl. Add melted butter and stir until combined.
  2. Press cookies into the bottom of a 9-in springform pan pressing them flat with the bottom of a glass.
  3. Place the crust in the freezer and chill at least 15 minutes.
  4. To make the filling, place softened cream cheese in a large bowl. Using a hand held electric mixer beat the cream cheese until smooth. Slowly pour in the milk, lemon juice and vanilla and beat until combined, scraping the sides of the bowl as needed.
  5. Mix the brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat. Cook while whisking gently for 5 to 7 minutes, or until it starts to thicken. Add the vanilla and cook another minute or two, until the mixture gets even thicker. Turn off the heat and let the caramel sit in the pan until it cools slightly, about 5 minutes.
  6. Remove crust from the freezer. Pour the caramel sauce over the crust swirling the pan to make sure the caramel covers the entire crust. Place crust back in the freezer for 10-15 minutes or until the caramel sets.
  7. NOTE: if the caramel sauce cools too much it will be hard to spread over the crust. Rewarm the sauce over medium-low heat, if needed, before pouring into the crust.
  8. Remove the crust from the freezer. Pour the cream cheese filling into the crust and smooth with a rubber spatula. Cover with plastic wrap, and refrigerate until firm, 2½ to 3 hours.
  9. While the cheesecake chills, preheat the oven the 350 degrees. Spread coconut in a single, even layer on a foil-lined baking sheet. Place in oven and bake for 5-6 minutes or until the coconut begins to turn golden brown. Remove the tray from the oven and stir the coconut. Bake another 3-4 minutes, keeping a close eye on the coconut so it doesn't burn. Set aside to cool.
  10. Remove the chilled cheesecake from the fridge. Unclasp the sides of the pan, and carefully remove the springform rim.
  11. Top the cheesecake with the toasted coconut, pressing it gently to help it adhere to the top of the cake.
  12. Warm the dark chocolate sauce in the microwave for 30 seconds. Stir the sauce and use a spoon to drizzle the sauce all over the top of the cheesecake.
Recipe by The Krave at