Samoa Cheesecake 🍰
This decadent Samoa Cheesecake combines a rich chocolate cookie crust, creamy vanilla cheesecake filling, toasted coconut, and a luscious caramel drizzle. It’s inspired by the beloved Girl Scout cookie and makes a show-stopping dessert for any occasion!
Ingredients:
Chocolate Crust Layer:
- 2 ½ cups chocolate sandwich cookie crumbs (about 26 OREO cookies, finely ground)
- 6 tablespoons unsalted butter, melted and cooled
- ½ teaspoon salt
Cheesecake Layer:
- 32 ounces cream cheese, softened (four 8-ounce blocks)
- 1 ½ cups granulated sugar
- 1 tablespoon vanilla extract
- 4 large eggs, at room temperature
- ½ cup sour cream
- 3 tablespoons heavy cream
- 4 to 6 cups boiling water (for water bath)
Samoas Cookie Topping:
- 2 ¼ cups sweetened shredded coconut
- 1 cup salted caramel sauce (plus extra for garnish – recommended: Mrs. Richardson’s)
Garnish:
- Chocolate dessert sauce (Ghirardelli recommended)
- Caramel dessert sauce (Mrs. Richardson’s or Ghirardelli recommended)
- Whipped topping
- Samoa or Coconut Dream cookies (for decoration)
Instructions:
Prepare the Crust:
- Preheat your oven to 325°F (163°C).
- In a medium bowl, combine cookie crumbs, melted butter, and salt. Stir until the mixture resembles wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a flat glass or measuring cup for an even layer.
- Bake the crust for 10 minutes, then remove and let it cool. Reduce oven temperature to 300°F (150°C).
Make the Cheesecake Layer:
- In a large mixing bowl, beat the cream cheese on medium speed until smooth and fluffy (about 2–3 minutes).
- Add sugar and vanilla extract. Mix until fully incorporated.
- Beat in the eggs, one at a time, mixing well after each addition.
- Add the sour cream and heavy cream. Mix just until smooth—avoid over-mixing.
- Pour the cheesecake batter over the crust and smooth the top.
Bake the Cheesecake:
- Wrap the springform pan in heavy-duty foil to prevent leaks, then place it in a large roasting pan.
- Carefully pour boiling water into the roasting pan around the cheesecake (about halfway up the sides).
- Bake for 55–70 minutes or until the center is just set and slightly jiggly.
- Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour.
- Transfer to the refrigerator and chill for at least 4 hours, preferably overnight.
Make the Topping:
- Toast shredded coconut in a dry skillet over medium heat until golden brown (about 5–7 minutes), stirring often.
- In a bowl, mix the toasted coconut with 1 cup of caramel sauce. Let cool.
- Spread this coconut caramel mixture evenly over the chilled cheesecake.
Garnish:
- Drizzle chocolate and caramel dessert sauces over the top for a decorative effect.
- Add piped whipped topping along the edge and garnish with broken Samoa cookies for extra flair.
Serving Tips:
Use a hot, clean knife for smooth slices. Store leftovers in the fridge for up to 5 days.
