Samoa Cheesecake Bars

These Samoa Cheesecake Bars are loaded with the flavors of short bread, cheesecake, dark chocolate, coconut, and caramel. So delicious!

Course Dessert

Cuisine American

Prep Time 30

Cook Time 1

Servings Servings

Calories 384kcal

Author Rob

Ingredients

Shortbread Crust

½ cup Unsalted butter- room temperature
¼ cup Granulated sugar
⅛ tsp. Baking powder
¼ tsp. Salt
1 cup All-purpose flour
1 Tbsp. Milk
¼ tsp. Vanilla
½ cup Dark Chocolate Chips

Filling

16 oz. Cream Cheese- room temperature
¼ cup Granulated sugar
1 tsp. Vanilla extract
2 Eggs
1 cup Marshmallow fluff

Topping

1¾ cup Sweetened coconut flakes
1¼ cup Caramel sauce
½ cup Dark chocolate chips
3 Tbsp. Heavy whipping cream

Instructions

Shortbread Crust-

In a stand mixer or with a hand mixer, cream the butter and sugar together until smooth.
Once smooth, add in the baking powder and salt. When mixed, add in the flour ¼ cup at a time mixing in between each increment.
The dough will appear crumbly once all the flour is mixed in. Add in the milk and vanilla extract, mix until fully incorporated.
Once the dough is finished, form it into a ball shape and place on a piece of plastic wrap.
Flatten the ball into a disc shape, tightly wrap the disc in the plastic wrap and place in the refrigerator to chill for an hour.
Once chilled, set the dough out for 5 minutes.
Preheat the oven to 350 degrees Fahrenheit. In a prepared 9x9 cake pan, place the dough in the bottom of the pan.
Create an even layer across the bottom of the pan with your hands by pressing down the dough.
Place in the oven and bake for 6 minutes. Once the 6 minutes are up, leave the oven set at 350 degrees and remove the crust.
Evenly distribute the dark chocolate chips over the crust and place back in the oven for 5 minutes.
Once finished, remove the pan, and leave the oven set at 350 degrees for the cheesecake.
Using a spatula, evenly spread the melted chocolate across the top of the crust and set aside.

Filling

In a large mixing bowl, place in the cream cheese and granulated sugar. Beat until creamy and smooth.
Once creamy, add the vanilla extract and eggs. Once mixed, add the marshmallow fluff. Mix until well incorporated.
Pour the filling over the crust and evenly distribute it. Place in the oven and bake for 20 minutes.
Once the 20 minutes are up, without opening the door, turn the temperature down to 200 degrees and bake for another 30 minutes or until the center is set.
Once the baking is complete, turn the oven off and allow the cheesecake to sit in the oven for 10 minutes.
Remove from the oven and place on a wire rack and allow to come to room temperature.
Once at room temperature prepare the topping.
Preheat the oven to 350 degrees.
Start by placing the coconut in an even layer on a baking sheet. Place in the oven and bake for 6 minutes.
Once the 6 minutes are up, mix the coconut around and bake for another 4 minutes.
Once finished, take out of the oven, and allow to cool for 5 minutes. Once cooled, place the coconut into a bowl.
Add in 1 cup of the caramel sauce over the coconut and mix until the coconut is fully coated.
Pour the caramel and coconut mixture on top of the cheesecake and distribute evenly and set aside.
In a microwave safe bowl, add in the ½ cup dark chocolate chips and heavy whipping cream.
Microwave for 1 minute and mix until smooth. Drizzle the chocolate over the coconut topping.
Follow with drizzling the remaining ¼ cup caramel sauce over the coconut topping.
Place the cheesecake in the refrigerator for at least three hours to fully set.
Once chilled, cut into 12 squares and serve cold.

Notes

Notes:

It is crucial to follow the correct baking and cooling directions to prevent cracks in the cheesecake.

Store in an airtight container in the refrigerator for up to 5 days.

Nutrition