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Are you ready to embark on a culinary adventure that combines the nostalgic flavors of your favorite childhood cookies with the luxurious texture of cheesecake? Introducing the Samoa Cheesecake Delight, a mouthwatering dessert that captures the essence of Samoa cookies—those beloved Girl Scout treats featuring a delightful blend of chocolate, coconut, and caramel. This recipe is perfect for those who crave something indulgent yet approachable, making it a fantastic choice for gatherings, celebrations, or a special treat for yourself.

Samoa Cheesecake

Indulge in the flavors of nostalgia with the Samoa Cheesecake Delight, a rich dessert inspired by your favorite Girl Scout cookies. This recipe features a chocolate graham cracker crust, a creamy cheesecake filling infused with toasted coconut and caramel, and a luscious chocolate topping. Perfect for gatherings or sweet moments at home, this cheesecake is sure to impress with its delightful blend of textures and flavors. Ready to embark on this tasty adventure?
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Ingredients
  

For the crust:

1 ½ cups crushed chocolate graham crackers

½ cup unsalted butter, melted

¼ cup granulated sugar

For the cheesecake filling:

3 (8 oz) packages cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

3 large eggs

1 cup shredded sweetened coconut

½ cup caramel sauce (plus extra for topping)

For the topping:

1 cup semi-sweet chocolate chips

1 tablespoon coconut oil

⅓ cup toasted coconut flakes

Pinch of sea salt

Instructions
 

Prepare the crust: Preheat your oven to 325°F (160°C). In a medium bowl, mix the crushed chocolate graham crackers, melted butter, and granulated sugar until combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and let it cool.

    Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese using an electric mixer until smooth and creamy. Gradually add the sugar and vanilla extract, mixing until well combined. Add the eggs one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix.

      Incorporate flavors: Fold in the shredded coconut and caramel sauce gently until evenly distributed throughout the cheesecake batter.

        Bake the cheesecake: Pour the filling over the cooled crust in the springform pan. Bake in the preheated oven for 55-65 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake sit inside with the door slightly ajar for another hour to prevent cracking.

          Chill: After it has cooled, refrigerate the cheesecake for at least 4 hours, or preferably overnight for the best texture.

            Prepare the topping: In a small saucepan, melt the chocolate chips and coconut oil over low heat, stirring until smooth. Allow it to cool slightly.

              Assemble: Once the cheesecake is chilled, drizzle the melted chocolate over the top and let it set for a few minutes. Then, drizzle additional caramel sauce over the chocolate layer. Sprinkle toasted coconut flakes and a pinch of sea salt evenly on top for that extra crunch and flavor.

                Serve: Carefully remove the sides of the springform pan. Slice into pieces and enjoy your decadent Samoa Cheesecake Delight!

                  Prep Time: 30 minutes | Total Time: 6 hours | Servings: 12