Prepare to be transported to dessert paradise with our indulgent Samoa Cheesecake. Inspired by the beloved Girl Scout cookie, this cheesecake is a heavenly union of rich chocolate, creamy caramel, and toasty coconut, all atop a luscious Oreo cookie crust. Whether you’re a fan of the classic cookie or simply crave a decadent treat, this cheesecake is guaranteed to delight your taste buds and satisfy your sweet tooth.
Every year, as soon as Girl Scout cookie season rolls around, my family eagerly anticipates the arrival of our favorite treat – Samoa cookies. The combination of chocolate, caramel, and coconut is simply irresistible! So, imagine our delight when we discovered a recipe for Samoa Cheesecake. From the moment we took our first bite, we knew it was something special. Now, it’s a staple dessert in our home, reserved for special occasions and celebrations. Whether we’re hosting dinner parties or simply indulging in a sweet treat, this cheesecake never fails to impress with its decadent flavors and luxurious texture.
Why This Decadent Samoa Cheesecake:
- A luxurious twist on the classic Samoa cookie, featuring layers of creamy cheesecake, toasted coconut, rich caramel, and decadent chocolate.
- Perfect for special occasions or as a show-stopping dessert to impress your guests.
- The Oreo cookie crust adds a delicious chocolatey crunch to complement the creamy cheesecake filling.
- Can be made ahead of time, allowing you to prepare dessert in advance for effortless entertaining.
Ingredients:
- 24 Oreo cookies
- 57 g (4 tbsp) melted butter
- Pinch of salt
- 680 g (3 bricks) neufchatel (low-fat) cream cheese, softened
- 200 g (1 cup) granulated sugar
- 240 g (1 cup) plain or vanilla Greek yogurt
- 10 ml (2 tsp) vanilla extract, store-bought or homemade
- 3 eggs
- 340 g (2 cups) shredded sweetened coconut
- 420 ml (1 3/4 cups) caramel dip or sauce
- 113 g (4 ounces) dark chocolate
Directions:
- Preheat oven to 325°F (163°C), and grease a 9-inch springform pan. Carefully wrap the outside of the pan in 2 layers of heavy-duty aluminum foil, ensuring there are no gaps where water could seep through.
- Add Oreo cookies to the bowl of a food processor and process until completely crumbled. Alternatively, crush Oreos with a meat mallet inside a ziplock freezer bag. Mix in melted butter and salt until evenly combined. Press the mixture evenly into the bottom of the springform pan.
- Using an electric mixer, beat cream cheese on medium speed for 3 minutes until smooth. Add sugar and beat for an additional minute until well blended. Add Greek yogurt and vanilla, beating for another minute, stopping to scrape the bottom of the bowl with a spatula. Add eggs one at a time, beating on low speed after each addition until just blended. Pour into the crust.
- Place the springform pan in a large roasting dish (or any pan larger than the springform) and place it in the oven. Carefully pour boiling water into the larger pan to form a water bath around the springform, coming up about 1 inch around the springform.
- Bake for about 1 hour 30 minutes, or until the center is almost set (the cake should still jiggle slightly). Turn off the oven and open the door slightly. Let the cheesecake set in the oven for 1 hour. Remove from the oven, run a knife around the edges of the cake, and let it cool to room temperature. Refrigerate for at least 4 hours or overnight.
- To make the topping, preheat the oven to 350°F (177°C). Spread shredded coconut in an even layer on a parchment-covered baking sheet. Bake for about 6-8 minutes, stirring halfway through, until lightly golden. Remove from oven and transfer coconut to a mixing bowl. Add 1 cup of caramel sauce to the bowl and stir to combine.
- Spread 1/2 cup of caramel sauce onto the chilled cheesecake, then top with the caramel-coconut mixture, pressing it down gently. Melt the dark chocolate and drizzle it over the coconut-caramel layer. Repeat the drizzling process with the remaining caramel sauce.
- Refrigerate the cheesecake for at least 15 minutes to allow the topping to set. Serve chilled and enjoy!
Notes: For a smoother caramel layer, warm the caramel sauce slightly before spreading it on the cheesecake. You can also customize the topping by adding chopped nuts or a sprinkle of sea salt for extra flavor.
