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Decadent Samoa Cheesecake topped with caramel, coconut, and chocolate drizzle.

Samoa Cheesecake

A delightful cheesecake capturing the beloved Samoa cookie flavors, featuring chocolate, caramel, and toasted coconut with a creamy filling, all made effortlessly in an Instant Pot.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 6 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Crust
  • 2 cups chocolate cookie crumbs (like sandwich cookies with filling removed)
  • ½ cup melted butter
Cheesecake Filling
  • 16 oz cream cheese Let it warm up slightly before mixing
  • ¾ cup sugar
  • ½ cup sour cream or Greek yogurt
  • 1 tsp vanilla extract
  • 2 large eggs Add gently after mixing other filling ingredients
Topping
  • 1 cup toasted coconut Toast over medium heat until golden
  • 1 cup caramel sauce Store bought is fine, warm slightly for drizzling
  • ½ cup melted chocolate chips Melt in short bursts for even drizzling

Method
 

Preparation
  1. Press the chocolate cookie crumbs mixed with melted butter into the bottom of a springform pan and chill while preparing the filling.
  2. In a mixing bowl, combine softened cream cheese, sugar, sour cream (or Greek yogurt), and vanilla. Mix until smooth.
  3. Add eggs one at a time, mixing gently after each addition to avoid incorporating too much air.
Cooking
  1. Cover the pan tightly with foil and place in the Instant Pot.
  2. Cook on high pressure for 30-35 minutes, then let pressure release naturally for about 10-15 minutes.
  3. Remove from the Instant Pot, cool on the counter, then refrigerate for at least 6 hours or overnight.
Assembly
  1. Before serving, top with toasted coconut, drizzle with warm caramel sauce, and melted chocolate.

Notes

Tip: For clean slices, use a warm knife. Consider adding mini cheesecakes or variations like chocolate crust or extra caramel for more options.