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SAMOA CHEESECAKE

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This rich and creamy Samoa Cheesecake features a chocolate cookie crust, velvety cheesecake filling, and a toasted coconut caramel topping, all drizzled with chocolate and caramel sauce. A decadent dessert inspired by the classic Samoa Girl Scout Cookies!

Ingredients

Chocolate Crust Layer:

  • 2½ cups chocolate sandwich cookie crumbs (about 26 OREO cookies)

  • 6 tablespoons unsalted butter, melted and cooled

  • ½ teaspoon salt

Cheesecake Layer:

  • 32 oz cream cheese (4 blocks, softened to room temperature)

  • 1½ cups granulated sugar

  • 1 tablespoon vanilla extract

  • 4 large eggs, room temperature

  • ½ cup sour cream

  • 3 tablespoons heavy cream

  • 4–6 cups boiling water (for water bath)

Samoa Cookie Topping:

  • 2¼ cups sweetened shredded coconut

  • 1 cup salted caramel sauce (Mrs. Richardson’s or similar)

Garnish:

  • Chocolate dessert sauce (Ghirardelli recommended)

  • Caramel dessert sauce (Mrs. Richardson’s or Ghirardelli)

  • Whipped topping

  • Samoa or Coconut Dream Cookies

Instructions

Step 1: Prepare the Crust

  1. Preheat oven to 325°F (160°C). Line a 9-inch springform pan with parchment paper and wrap the outside with aluminum foil to prevent leaks.

  2. In a bowl, mix cookie crumbs, melted butter, and salt until combined.

  3. Press the mixture firmly into the bottom of the prepared pan.

  4. Bake for 10 minutes, then let cool while preparing the filling.

Step 2: Make the Cheesecake Filling

  1. In a large bowl, beat cream cheese and sugar until smooth and creamy.

  2. Mix in vanilla extract and eggs, one at a time, on low speed to avoid overmixing.

  3. Stir in sour cream and heavy cream until just combined.

  4. Pour the filling over the crust, smoothing the top. Tap the pan gently to release air bubbles.

Step 3: Bake in a Water Bath

  1. Place the springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan, filling halfway up the sides of the cheesecake pan.

  2. Bake for 65–75 minutes, until the center is set but still slightly jiggly.

  3. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.

Step 4: Chill and Toast the Coconut

  1. Remove the cheesecake from the water bath. Cool completely, then refrigerate for at least 4 hours or overnight.

  2. In a dry skillet, toast the shredded coconut over medium heat until golden brown. Let cool.

Step 5: Make the Topping

  1. Mix the toasted coconut with salted caramel sauce. Spread evenly over the chilled cheesecake.

Step 6: Garnish and Serve

 

  1. Drizzle chocolate and caramel sauces over the top.

  2. Garnish with whipped topping and Samoa cookies before serving.

Notes

✔ Crust Option: Try using Graham crackers or shortbread cookies instead of OREOs.
✔ Make-Ahead: Cheesecake tastes even better the next day after chilling overnight!
✔ Storage: Keep refrigerated for up to 5 days or freeze for up to 2 months.

Nutrition

Find it online: https://easyfoodflash.com/samoa-cheesecake/