Description
Samoa Cheesecake with Coconut Caramel is a delightful dessert that brings the flavors of the beloved Girl Scout cookie to life. This creamy cheesecake, set on a buttery graham cracker crust and generously topped with rich coconut caramel and toasted coconut flakes, offers a perfect balance of sweetness and tropical flair. Ideal for any occasion, this cheesecake will leave your guests craving more after every delicious bite.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¾ cup granulated sugar
- 24 oz cream cheese, softened
- 1 cup sour cream
- 1 cup toasted coconut flakes
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup brown sugar
Instructions
- Preheat the oven to 350°F (175°C). In a bowl, mix graham cracker crumbs and melted butter. Press firmly into a greased springform pan.
- In another bowl, beat cream cheese until smooth. Gradually add sugar, then mix in sour cream until creamy.
- Pour the cheesecake mixture over the crust and bake for 50-60 minutes until slightly jiggly in the center. Turn off the oven and let it cool inside.
- For the caramel, heat brown sugar and coconut milk in a saucepan until thickened (about 5-7 minutes). Cool slightly before drizzling over cooled cheesecake.
- Toast coconut flakes in a skillet and sprinkle over caramel.
- Refrigerate for at least four hours before serving.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 380
- Sugar: 28g
- Sodium: 250mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg