Description
This Samoa Cheesecake combines the beloved flavors of Girl Scout Samoa cookies with a creamy cheesecake. It features a chocolate cookie crust, velvety vanilla cheesecake filling, and a topping of toasted coconut, caramel, and chocolate drizzle.
Ingredients
Scale
- 24 chocolate sandwich cookies (like Oreos), filling intact
- 4 tablespoons unsalted butter, melted
- 1/4 teaspoon fine sea salt (optional, for crust)
- 4 packages (32 oz total) full-fat cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 4 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 1/4 cup heavy cream
- 1/4 teaspoon salt
- 1 tablespoon all-purpose flour (optional, for stability)
- 2 cups sweetened shredded coconut
- 1 cup caramel sauce (store-bought or homemade)
- 1/2 cup semi-sweet chocolate chips
- 1 tablespoon coconut oil (for chocolate drizzle)
Instructions
- Preheat your oven to 325°F (165°C).
- Wrap the outside of a 9-inch springform pan with two layers of heavy-duty aluminum foil.
- In a food processor, pulse the chocolate cookies until they form fine crumbs.
- Add the melted butter and pulse until the mixture resembles wet sand.
- Press the crumb mixture firmly into the bottom and slightly up the sides of the prepared springform pan.
- Bake the crust for 10 minutes, then remove and allow to cool completely on a wire rack.
- Reduce oven temperature to 300°F (150°C).
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy, about 2-3 minutes.
- Add both sugars and beat until well combined and no lumps remain.
- Add eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
- Mix in the vanilla extract, heavy cream, and salt until just combined. Do not overmix.
- Pour the filling over the cooled crust and smooth the top with a spatula.
- Place the foil-wrapped springform pan in a larger roasting pan.
- Fill the roasting pan with enough hot water to reach halfway up the sides of the springform pan (water bath method).
- Carefully transfer to the oven and bake for 60-70 minutes, or until the edges are set but the center still has a slight jiggle.
- Turn off the oven, crack the door open, and allow the cheesecake to cool slowly in the oven for 1 hour.
- Remove from the oven and water bath, and let cool completely on a wire rack.
- Once cooled, cover and refrigerate for at least 8 hours or overnight.
- Spread the shredded coconut on a baking sheet and toast in a 350°F (175°C) oven for 5-10 minutes, stirring every 2-3 minutes until golden brown.
- Allow the toasted coconut to cool completely.
- In a medium bowl, combine 3/4 cup of the caramel sauce with the toasted coconut, stirring until well coated.
- Once the cheesecake has chilled completely, carefully remove it from the springform pan.
- Spread the coconut-caramel mixture over the top of the cheesecake, leaving a small border around the edge.
- Melt chocolate chips with coconut oil and drizzle over the coconut layer in a zigzag pattern.
- If desired, drizzle additional caramel sauce over the top.
- Return to the refrigerator for at least 30 minutes to set the toppings before serving.
Notes
- Room temperature ingredients are crucial for a smooth, lump-free filling.
- Don’t skip the water bath as it prevents cracks by providing gentle, even heat.
- Avoid overmixing after adding eggs to prevent incorporating too much air.
- Cool gradually in the turned-off oven to prevent cracking from sudden temperature changes.
- Toast the coconut carefully, stirring frequently to prevent burning.
- This cheesecake tastes better after 24 hours in the refrigerator.
- For a shortcut, use store-bought caramel sauce instead of homemade.
- Run a warm knife around the edges before removing from the springform pan.
- For clean slices, dip your knife in hot water and wipe dry between cuts.
- Prep Time: 45 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 650 kcal
- Sugar: 48g
- Sodium: 380mg
- Fat: 42g
- Saturated Fat: 25g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 160mg
Keywords: samoa cheesecake recipe, homemade samoa cheesecake, girl scout cookie cheesecake, coconut caramel cheesecake, chocolate coconut cheesecake, caramel drizzle cheesecake