Samoa cheesecake
Samoa cheesecake is the most insane dessert made on a brownie crust. If you love samoa girl scout cookies then this is a must make dessert! The toasty topping is to die for and pairs perfectly with the creamy cheesecake center.
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9 inch springform pan
Coconut
Caramels
Samoa Brownie Cheesecake
Samoa Brownie Cheesecake
Ingredients
Brownie Bottom:
- 4 ounces bittersweet chocolate chips
- 1 stick butter (8Tablespoons)
- ¾ cup sugar
- 3 eggs
- ½ cup unsweetened cocoa powder
Cheesecake Batter:
- Four 8-ounce packages PHILADELPHIA cream cheese, at room temperature
- 1⅔ cups sugar
- ¼ cup cornstarch
- 1 tablespoon pure vanilla extract
- 2 eggs
- ¾ cup heavy whipping cream
Topping:
- 3 cups coconut
- 1 bag Kraft caramels
- 4-5 T. heavy cream (you want the mixture to be soft enough to cut)
- caramel sauce, for drizzle
- melted chocolate chips for drizzle
Instructions
- Brownie Bottom:
- Melt butter and chocolate chips together in the microwave.
- Whisk in sugar.
- Whisk in eggs.
- Gently stir in cocoa.
- Grease bottom only of 9 inch springform pan.
- Pour in batter and set aside while preparing the cheesecake batter.
- Cheesecake:
- In a large bowl, using an electric 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, creamy, airy, and almost like billowy clouds. Be careful not to overmix! Gently spoon the batter over the brownie crust.
- Bake the cake at 325 for 70-80 minutes or until only slightly jiggly in the middle. Do not worry about cracks. Mine cracked like crazy! Let cool completely and chill.
- Topping: Lay coconut on cookie sheet and bake at 350 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 owl 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!!!
Jessica Coffin says
Are you supposed to bake the brownie crust before adding the cheesecake batter?
Hugs & Cookies xoxo says
no, they bake together
Jane McClelland says
Love this recipe but eating chocolate isn’t an option for me due to allergies! I’ll have to figure out a substitute for the brownie base…shortbread or graham cracker I guess.
Bobbie Bell says
make a cookie base. Like a chocolate chip cookie base, but use something other than chocolate chips. Maybe an oatmeal cookie base?
Patti says
Where does the fudge sauce go??
Hugs & Cookies xoxo says
melted choc on top
Tessa says
What does the “t” stand for in the topping ingredients for heavy cream
Hugs & Cookies xoxo says
Tablespoons
Ela says
Didn’t you add any flour in the brownie part? Thanks.
Renee says
OMG !!!! This Cheesecake must be made at my house. This looks ridiculously good.
Hugs & Cookies xoxo says
haha thank u!
Anjelin Bassett says
You have the best site for desserts, I’ve seen! Love your stuff.
Hugs & Cookies xoxo says
Thanks sooo much!!!
Audrey says
This looks so amazing! Is the coconut unsweetened or sweetened?
Hugs & Cookies xoxo says
sweetened
Naomi Odell says
Cooked it all together. The cheesecake was perfect BUT the brownie was soup. THe worst part was that I didn’t know until I cut it to serve. Next time I’ll partially cook the brownie first.
Hugs & Cookies xoxo says
Oh no! I am sorry it didn’t work out for you.
Anon says
Hey there,
Baking now. Have had to add an 15-20 min to baking time, is this common? I’m wondering if elevation had anything to do with it?
Oliver says
I just made this and I had to add 20 minutes too! I was worried. I wonder if it is because of the brownie bottom?
I also made this twice as I used a water bath the first time and I realized that it wasn’t cooked through. Now I wonder if it was just my timing 🙁
Cristie Spring says
Add 1 cup of flour to the brownie batter.
Cristie Spring says
If you are making a full batch of Samoa cheesecake you’ll want to add 1 cup of flour to the brownie batter.
I made 1/4th of this recipe. I used 1 egg in the brownie batter. I also used 1 egg in the cheesecake batter. I added 1/4 cup of flour to the brownie batter. I used brown sugar instead of granulated sugar in the cheesecake batter. I sprayed cupcake liners with nonstick cooking spray and put them in small silicone cupcake cups that I bought from my daughter’s school fundraiser. Then I put about 1 teaspoon of brownie batter in the lined cupcake cup with about 2 tablespoons of cheesecake batter on top of that. They were full to the top of the cup. I baked them at 325* for 30 minutes. I formed individual caramel coconut disks and placed them on top of each cooled cheesecake. It made 9 mini Samoa cheesecakes. Their are 16 tablespoons in a cup. One ounce of chocolate chips is about 2 tablespoons.