Samoas Cheesecake

By Eat More Chocolate Team    

July 20, 2015

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One of our favorite creamy, dreamy cheesecake is hugged on all sides by a shortbread cookie crumb crust and topped with toasted coconut caramel ganache and chocolate stripes. All the flavors you love in a Samoa combined with the decadence of cheesecake.

  • Prep: 20 mins
  • Cook: 1 hrs 5 mins
  • 20 mins

    1 hrs 5 mins

    1 hrs 25 mins



Preheat oven to 350ºF.

For the crust:

Crush the shortbread cookies to fine crumbs (I used a food processor) and mix with the melted butter. Press into the bottom and up the sides of a 9- or 10-inch springform pan. Set aside.

For the filling:

Beat cream cheese and sugar in large bowl with electric hand mixer on medium speed until smooth and creamy. Add ricotta cheese and vanilla; mix well.

Add eggs, one at a time, beating on low speed after each addition just until blended.

Pour into crust.

Bake for 60-70 minutes or until center is almost set.

Turn oven off. Open oven door slightly. Let cheesecake set in oven 1 hour.

Remove cheesecake from oven; cool completely before topping.

For the topping:

Place caramels and milk in a microwave safe bowl. Microwave in 30-second increments, stirring after each, for 2-3 minutes until caramel is melted and smoothly combined with the milk.

Mix in the toasted coconut.


Spoon/spread the caramel mixture gently over the cheesecake. Drizzle the melted chocolate over the caramel topping.

Chill for at least 4 hours before serving.


For the crust

1 box Lorna Doone shortbread cookies (2 sleeves)

1/3 cup butter, melted

For the filling:

1 cup granulated sugar

3 - 8 oz.packages Cream Cheese, softened

1 cup part-skim ricotta cheese

2 tsp. vanilla

3 eggs

For the topping:

2 packages Kraft Caramel bits

1/2 cup milk

2 1/2 cups toasted coconut

1/4 cup semi-sweet chocolate chips, melted for drizzling