Samoa cheesecake cupcakes –
Samoa Cheesecake
This cheesecake is a twist on the classic Samoa cookie, blending creamy cheesecake with a chocolate and coconut topping. It’s the perfect dessert for any gathering, and people won’t stop raving about it. Here’s what you’ll need.
Ingredients
- For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup sugar
- ½ cup unsalted butter, melted
- For the cheesecake filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- For the topping:
- 1 cup sweetened shredded coconut
- 1 cup caramel sauce
- ½ cup chocolate chips
- 1 tablespoon coconut oil
Instructions
- Preheat your oven to 325°F (160°C). Start by making the crust. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter until well mixed. Press this mixture into the bottom of a 9-inch springform pan.
- Bake the crust in the preheated oven for about 10 minutes, then let it cool while you prepare the filling.
- In a large mixing bowl, beat the cream cheese and sugar together until smooth. Add the vanilla extract and beat in the eggs one at a time until fully incorporated.
- Pour the cheesecake filling over the cooled crust. Bake for 50-60 minutes, or until the edges are set but the center is still slightly jiggle-y. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about an hour.
- While the cheesecake cools, toast the shredded coconut in a pan over medium heat until golden brown. Allow it to cool.
- Once the cheesecake is completely cool, drizzle a layer of caramel sauce over the top and sprinkle the toasted coconut on top. Melt the chocolate chips with coconut oil, then drizzle that over the coconut.
- Chill in the refrigerator for at least 4 hours or overnight for the best flavor. When ready to serve, cut into slices and enjoy!
This Samoa Cheesecake is a showstopper, and your friends and family will absolutely love it. So, roll up your sleeves and get to baking! Enjoy every delicious bite!
