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Homemade Samoa Cheesecake With A Delicious Chocolate Layer

This indulgent cheesecake combines the rich flavors of chocolate and coconut with a creamy texture, perfect for special occasions.
Prep Time30 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 35 minutes
Course: Dessert
Cuisine: American
Keyword: Cheesecake, Chocolate, Coconut
Servings: 12 servings

Equipment

  • Mixing Bowl
  • Springform Pan
  • Electric Mixer
  • Microwave-safe Bowl

Ingredients

Crust Ingredients

  • 1.5 cups Graham Cracker Crumbs Finely crushed for the crust.
  • 0.33 cups Granulated Sugar For the crust.
  • 0.5 cups Unsalted Butter Melted for binding the crust.

Filling Ingredients

  • 24 ounces Softened Cream Cheese The main ingredient for the filling.
  • 1 cups Granulated Sugar For the filling.
  • 1 cups Sour Cream Adds creaminess and tang.
  • 4 large Eggs Help set the cheesecake.
  • 1 cups Shredded Coconut Sweetened and toasted for flavor.

Chocolate Layer Ingredients

  • 1 cups Semi-Sweet Chocolate Chips For the chocolate layer.
  • 0.5 cups Heavy Cream To melt with chocolate chips.

Instructions

  • Preheat your oven to 325°F (160°C). In a medium bowl, combine graham cracker crumbs, ⅓ cup sugar, and melted butter. Mix until crumbs resemble wet sand.
  • Press the crumb mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes until set and golden. Allow to cool.
  • In a large mixing bowl, beat softened cream cheese until smooth. Add 1 cup sugar and mix until creamy.
  • Add sour cream and mix until combined. Add eggs one at a time, mixing on low speed after each addition.
  • Fold in toasted shredded coconut gently. Pour filling over the cooled crust.
  • Bake for 55-65 minutes until edges are set and center jiggles slightly. Cool in the oven for 1 hour.
  • Refrigerate for at least 4 hours or overnight to set completely.
  • For the chocolate layer, melt chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth.
  • Stir in heavy cream until combined. Pour over the chilled cheesecake and spread evenly.
  • Refrigerate again for at least 1 hour to set the chocolate layer. Remove sides of the springform pan.
  • Slice and serve chilled, garnished with toasted coconut or chocolate shavings if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to five days.