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Ultimate Samoa Cheesecake Recipe

A decadent slice of Samoa Cheesecake featuring a dark crust, creamy filling, caramel, toasted coconut, and chocolate drizzle.
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Create a show-stopping Samoa Cheesecake that captures the iconic flavors of the Girl Scout cookie: creamy filling, toasted coconut, rich caramel, and chocolate drizzle over a chocolate cookie crust. This decadent cheesecake is perfect for special occasions.

Ingredients

Scale
  • For the Crust: 24 Oreo cookies, finely crushed
  • 6 tablespoons unsalted butter, melted
  • For the Filling: 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1/2 cup sweetened shredded coconut, lightly toasted
  • 1/2 cup caramel sauce
  • For the Topping: 1/2 cup caramel sauce
  • 1/2 cup semi-sweet chocolate chips
  • 1/4 cup heavy cream
  • 1 cup sweetened shredded coconut, toasted until golden brown

Instructions

  1. Preheat your oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil to prepare for a water bath.
  2. Prepare the crust: Combine the crushed Oreo cookies and melted butter in a bowl. Press the mixture firmly and evenly into the bottom of the prepared springform pan. Bake the crust for 10 minutes. Remove from the oven and let it cool slightly.
  3. Prepare the filling: In a large bowl, beat the softened cream cheese and sugar with an electric mixer until smooth. Beat in the vanilla extract. Add the eggs one at a time, mixing just until combined after each addition. Do not overmix.
  4. Gently fold in the 1/2 cup of toasted coconut and 1/2 cup of caramel sauce into the cheesecake batter. Pour the filling over the cooled crust.
  5. Create the water bath: Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
  6. Bake for 55 to 65 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour.
  7. Remove the cheesecake from the water bath and foil. Let it cool completely on a wire rack, then chill in the refrigerator for at least 6 hours, or preferably overnight.
  8. Prepare the topping: In a small saucepan over low heat, combine the remaining 1/2 cup caramel sauce, chocolate chips, and heavy cream. Stir until the chocolate is melted and the mixture is smooth. Let cool slightly.
  9. Spread the remaining 1/2 cup of caramel sauce evenly over the chilled cheesecake. Drizzle the chocolate mixture over the caramel layer. Sprinkle the remaining 1 cup of toasted coconut over the top.
  10. Chill for an additional 30 minutes before slicing and serving.

Notes

  • For the best texture, bring your cream cheese and eggs to room temperature before mixing.
  • To toast coconut quickly, spread it on a baking sheet and bake at 350°F (175°C) for 5-8 minutes, watching closely to prevent burning.
  • If you prefer a no-bake version, chill the filling mixture for 30 minutes before spreading it over the crust and proceed directly to chilling for 8 hours.

Nutrition

Find it online: https://cookerycommand.com/samoa-cheesecake-ultimate-indulgent-bake/