Samoa Cheesecake
Introduction
If you love Girl Scout Samoa cookies, this Samoa Cheesecake is going to be your dream dessert. It takes all the flavors of the beloved cookie—caramel, chocolate, and toasted coconut—and layers them into a rich, creamy cheesecake. With a chocolate cookie crust, silky cream cheese filling, and a decadent topping of caramel drizzle and toasted coconut, this cheesecake is indulgent, unforgettable, and perfect for serious dessert lovers.
Why You’ll Love This Recipe
Cookie-inspired flavors: Caramel, chocolate, and coconut in every bite.
Creamy & rich: Classic cheesecake texture with a tropical twist.
Show-stopping presentation: Perfect for holidays, birthdays, or special occasions.
Make-ahead friendly: Cheesecake needs chilling, so it’s ideal for preparing in advance.
Recipe Details
Yields: 12–14 servings
Prep Time: 30 minutes
Bake Time: 60–70 minutes
Chill Time: 4–6 hours (overnight preferred)
Total Time: ~7 hours including chilling
Ingredients
For the Crust
2½ cups chocolate sandwich cookie crumbs
6 tbsp unsalted butter, melted
For the Cheesecake Filling
32 oz cream cheese, softened
1½ cups granulated sugar
1 tbsp vanilla extract
4 large eggs
½ cup sour cream
3 tbsp heavy cream
For the Topping
2¼ cups sweetened shredded coconut
1 cup caramel sauce
Chocolate dessert sauce, for drizzle
Whipped topping and Samoa cookies, for garnish
Step-by-Step Instructions
- Prepare the Crust
Preheat oven to 325°F (163°C).
Mix cookie crumbs with melted butter until evenly coated.
Press firmly into the bottom of a 9-inch springform pan.
Bake for 8–10 minutes, then set aside to cool.
- Make the Cheesecake Filling
In a large bowl, beat cream cheese and sugar until smooth and creamy.
Add vanilla extract and mix well.
Beat in eggs one at a time, scraping down the bowl after each addition.
Stir in sour cream and heavy cream until fully combined.
- Bake the Cheesecake
Pour filling over cooled crust.
Place pan in a larger roasting pan and add hot water halfway up the sides (water bath prevents cracks).
Bake for 60–70 minutes, or until edges are set and center is slightly jiggly.
Turn off oven, crack door open, and let cheesecake rest inside for 1 hour.
Remove from oven and refrigerate at least 4–6 hours, preferably overnight.
- Toast the Coconut
Spread shredded coconut on a baking sheet.
Bake at 350°F (175°C) for 8–10 minutes, stirring occasionally, until golden brown.
- Assemble the Topping
Once cheesecake is fully chilled, spread caramel sauce over the top.
Sprinkle toasted coconut evenly.
Drizzle with chocolate dessert sauce.
- Garnish & Serve
Add whipped topping swirls and garnish with Samoa cookies for a bakery-style finish.
Slice with a sharp knife dipped in hot water for clean cuts.
Tips for Success
Room temperature cream cheese: Prevents lumps in the filling.
Water bath: Essential for smooth texture and crack-free cheesecake.
Cool gradually: Prevents sinking or cracking.
Chill overnight: Enhances flavor and texture.
Variations
Mini cheesecakes: Bake in muffin tins for individual servings.
Chocolate crust swap: Use graham crackers or shortbread cookies instead.
Extra indulgent: Add chocolate chips to the filling.
Salted caramel twist: Use salted caramel sauce for a sweet-salty balance.
Serving Ideas
Pair with hot coffee or espresso for a rich contrast.
Serve with fresh berries for a refreshing touch.
Add extra Samoa cookies on the side for cookie lovers.
Storage
Refrigerator: Store covered for up to 5 days.
Freezer: Freeze slices for up to 2 months. Thaw overnight in the fridge before serving.
Conclusion
This Samoa Cheesecake is decadent, creamy, and unforgettable. With its caramel drizzle, toasted coconut, and chocolate accents, it’s a dessert that will wow your guests and satisfy every sweet tooth.