Samoa Cheesecake with a Coconut Caramel Topping
A decadent cheesecake with a brownie base topped with caramelized coconut. Adapted from Hugs and Cookies
- Prep Time: 40 minutes
- Cook Time: 80 minutes
- Total Time: 2 hours
- Yield: 16 servings 1x
- Category: Dessert, Cheesecake
- Method: Baking
- Cuisine: American
- 4 ounces semisweet chocolate, chopped
- 1 stick butter (8 tablespoons)
- ¾ cup sugar
- 3 eggs
- ½ cup unsweetened cocoa powder
- Four 8-ounce packages cream cheese, at room temperature
- 1⅔ cups sugar
- ¼ cup cornstarch
- 1 tablespoon vanilla
- 2 eggs
- ¾ cup heavy whipping cream
- 3 cups coconut
- 1 bag Kraft caramels
- 4–5 tablespoonsheavy cream (you want the mixture to be soft enough to cut)
- Melt butter and chocolate together in the microwave.
- Whisk in sugar.
- Whisk in eggs.
- Gently stir in cocoa.
- Grease 9 inch springform pan.
- Pour in batter and set aside while preparing the cheesecake batter (brownie and cheesecake will bake together).
- In a large bowl, using a mixer fitted with the paddle attachment, beat 1 package of the cream cheese, ⅓ cup of the sugar, and the cornstarch together on low until creamy, about 3 minutes, scraping down the bowl several times.
- Blend in the remaining cream cheese, one package at a time, beating well and scraping down the bowl after each.
- Increase the mixer speed to medium and beat in the remaining sugar, then the vanilla.
- Blend in the eggs, one at a time, beating well after each.
- Beat in the cream just until completely blended.
- The filling will look light and creamy. Do not overmix. Gently spoon the batter over the brownie crust.
- Bake the cake at 325º for 70-80 minutes or until only slightly jiggly in the middle. Any cracks will be covered by topping. Let cool completely and chill.
- Place coconut on baking sheet and bake at 350º for about 15-20 mins until toasted. Keep tossing it while it cooks. Melt caramels in a microwave safe bowl with cream. Pour coconut into the bowl and stir to coat. Lay on top of the cheesecake. Add a drizzle of caramel sauce and melted chocolate chips. Cut slices before chilling to make it easier. I found a serrated knife worked best to cut through the coconut. Coconut will get hard in fridge so be sure to let sit at room temp before serving.
Alternatively, I’d make the topping an hour or so before serving. Top chilled cheesecake and leave out on counter to let cake come to room temperature. This will help avoid the difficulty of cutting through chilled topping which gets pretty firm.
There is additional cooling and chilling time in this recipe.