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Samoas® Cheesecake

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  • Difficulty: Intermediate
  • Yield: 1 (9-inch) cheesecake
  • Prep Time: 0:30
  • Bake Time: 60 to 70 minutes
  • Chill Time: 4 hours or overnight

Ingredients

  • Crust
  • 1-1/2 cups chocolate sandwich cookie crumbs
  • 2 tablespoons butter, melted
  • Cheesecake Filling
  • 3 package s (8 ounces each) cream cheese, softened
  • 1/3 cup sugar
  • 2 tablespoons corn starch
  • 1 cup Karo® Light Corn Syrup
  • 4 eggs, beaten
  • 2 tablespoons lemon juice
  • Topping
  • 2 cups flaked coconut
  • 3/4 cup brown sugar
  • 1/2 cup Karo® Light Corn Syrup
  • 2 tablespoons butter
  • 1/2 cup heavy cream
  • 1/2 cup semi-sweet chocolate chips

Directions

  1. Preheat oven to 325°F. Wrap a 9-inch springform pan in foil.
  2. Combine the cookie crumbs and melted butter and press into the bottom of springform pan.
  3. Beat the cream cheese and sugar in a large mixer bowl until creamy. Add the corn starch, corn syrup, eggs and lemon juice; mix on medium speed until smooth. Pour over the crust and bake for 60 to 70 minutes or until just set. The center will be slightly jiggly. Remove from oven; cool on a wire rack for 30 minutes. Refrigerate a minimum 4 hours or overnight.
  4. Spread the coconut in a rimmed baking pan and bake in a 350°F oven for 5 to 10 minutes, stirring every 2 to 3 minutes until lightly toasted. Remove from the oven and let cool.
  5. Combine brown sugar, corn syrup and butter in a medium saucepan. Bring to a boil and let boil for 1 minute. Remove from heat and add the cream. Stir in the coconut. Spread over the chilled cheesecake.
  6. Place chocolate chips in a resealable plastic bag. Melt chocolate in the microwave by heating for 15 seconds at a time on HIGH heat. Snip off a tiny corner of the bag; squeeze bag to drizzle chocolate over top of cake. Chill in refrigerator for 5 minutes; serve.
  7. Samoas® is a registered trademark of the Kellogg Corporation and is not affiliated with ACH Food Companies, Inc.
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Samoas® Cheesecake

  • Difficulty: Intermediate
  • Yield: 1 (9-inch) cheesecake
  • Prep Time:  30 minutes
  • Bake Time: 60 to 70 minutes
  • Chill Time: 4 hours or overnight

Ingredients

  • Crust
  • 1-1/2 cups chocolate sandwich cookie crumbs
  • 2 tablespoons butter melted
  • Cheesecake Filling
  • 3 package s (8 ounces each) cream cheese softened
  • 1/3 cup sugar
  • 2 tablespoons corn starch
  • 1 cup Karo® Light Corn Syrup
  • 4 eggs beaten
  • 2 tablespoons lemon juice
  • Topping
  • 2 cups flaked coconut
  • 3/4 cup brown sugar
  • 1/2 cup Karo® Light Corn Syrup
  • 2 tablespoons butter
  • 1/2 cup heavy cream
  • 1/2 cup semi-sweet chocolate chips

Directions

  • Preheat oven to 325°F. Wrap a 9-inch springform pan in foil.
  • Combine the cookie crumbs and melted butter and press into the bottom of springform pan.
  • Beat the cream cheese and sugar in a large mixer bowl until creamy. Add the corn starch, corn syrup, eggs and lemon juice; mix on medium speed until smooth. Pour over the crust and bake for 60 to 70 minutes or until just set. The center will be slightly jiggly. Remove from oven; cool on a wire rack for 30 minutes. Refrigerate a minimum 4 hours or overnight.
  • Spread the coconut in a rimmed baking pan and bake in a 350°F oven for 5 to 10 minutes, stirring every 2 to 3 minutes until lightly toasted. Remove from the oven and let cool.
  • Combine brown sugar, corn syrup and butter in a medium saucepan. Bring to a boil and let boil for 1 minute. Remove from heat and add the cream. Stir in the coconut. Spread over the chilled cheesecake.
  • Place chocolate chips in a resealable plastic bag. Melt chocolate in the microwave by heating for 15 seconds at a time on HIGH heat. Snip off a tiny corner of the bag; squeeze bag to drizzle chocolate over top of cake. Chill in refrigerator for 5 minutes; serve.
  • Samoas® is a registered trademark of the Kellogg Corporation and is not affiliated with ACH Food Companies, Inc.