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Samoa Cheesecake Recipe

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★★★★★

4.7 from 134 reviews

This Samoa Cheesecake is a decadent dessert inspired by the flavors of the popular Girl Scout cookie. It features a rich chocolate cookie crust, creamy cheesecake filling, toasted coconut, luscious caramel sauce, and a drizzle of melted chocolate. Perfect for special occasions or whenever you’re craving an indulgent treat.

Ingredients

Scale

Crust

  • 2 cups crushed chocolate sandwich cookies (Oreos or similar, no filling)
  • 1/4 cup unsalted butter, melted

Cheesecake Filling

  • 24 oz cream cheese, room temperature
  • 1 cup granulated sugar
  • 1/2 cup sour cream, room temperature
  • 3 large eggs, room temperature
  • 2 tsp pure vanilla extract

Topping

  • 1 1/2 cups sweetened shredded coconut (toasted)
  • 1 cup caramel sauce (homemade or store-bought)
  • 1/2 cup semi-sweet chocolate chips
  • 1 tbsp coconut oil (optional, for thinning chocolate)

Instructions

  1. Prepare Oven and Pan: Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper to prevent sticking.
  2. Make the Crust: In a mixing bowl, combine crushed chocolate sandwich cookies and melted butter. Stir until the mixture resembles wet sand. Press firmly into the bottom of the prepared pan to create an even crust. Chill in the refrigerator for 10 minutes to set.
  3. Toast the Coconut: Spread shredded coconut in a thin, even layer on a baking sheet. Bake in the preheated oven for 7-10 minutes, stirring halfway through, until golden brown and fragrant. Remove from oven and let cool completely.
  4. Prepare Cheesecake Filling: In a large bowl, beat the cream cheese with a mixer until smooth and fluffy, about 2-3 minutes. Add sugar and sour cream and beat until well combined. Add eggs one at a time, beating on low speed after each addition to incorporate fully without overmixing. Mix in vanilla extract until smooth.
  5. Assemble and Bake: Pour the cheesecake filling over the chilled crust in the springform pan. Smooth the top with a spatula and gently tap the pan on the counter to release air bubbles. Bake for 55-65 minutes, or until the edges are set but the center still jiggles slightly when nudged. If the top starts to brown too quickly, tent with foil to prevent burning.
  6. Cool Cheesecake: Turn off the oven and crack the door open. Let the cheesecake sit in the oven for 1 hour to cool gradually and prevent cracking. Then remove from oven, cool to room temperature, and refrigerate for at least 4 hours or overnight for best results.
  7. Prepare Chocolate Drizzle: Melt semi-sweet chocolate chips with coconut oil (optional, for thinning) in a microwave-safe bowl in 30-second intervals, stirring each time until smooth, or melt over a double boiler. Drizzle the melted chocolate over the chilled cheesecake.
  8. Add Toppings: Evenly spread the cooled toasted coconut over the chocolate drizzle. Then drizzle caramel sauce generously over the top. If the caramel is too thick to drizzle smoothly, warm it slightly to thin it out before drizzling.
  9. Serve: Run a thin knife around the edge of the pan to loosen the cheesecake before releasing the springform pan. Slice with a hot, clean knife for neat slices. Serve chilled and enjoy.

Notes

  • Make sure all dairy ingredients are at room temperature to avoid lumps in the cheesecake batter.
  • To toast coconut evenly, watch closely during baking to prevent burning.
  • Using a water bath can help prevent cracking, but is not necessary if following the cooling instructions carefully.
  • Caramel sauce can be homemade or store-bought; warming it slightly makes it easier to drizzle.
  • Leftover cheesecake should be stored in the refrigerator and consumed within 3-4 days.
  • For cleaner slices, wipe the knife with a warm towel between cuts.

Keywords: Samoa cheesecake, coconut cheesecake, caramel cheesecake, chocolate crust cheesecake, Girl Scout cookie cheesecake, toasted coconut dessert

Find it online: https://nayabaker.com/samoa-cheesecake-recipe/