Name: Samoa Cheesecake
Prep time: 30 min
Cook time: 1 h 40 min
Total time: 11 h 10 min
Cuisine: American
Ingredients: 2 1/2 cups chocolate sandwich cookie crumbs (from 26 original OREO cookies), finely ground; 6 tablespoons unsalted butter, melted and cooled; 1/2 teaspoon salt; 32 ounces (4 8-ounce blocks) cream cheese, softened to room temperature; 1 1/2 cups granulated sugar; 1 tablespoon vanilla extract; 4 large eggs, room temperature; 1/2 cup sour cream; 3 tablespoons heavy cream; 4-6 cups boiling water (for water bath); 2 1/4 cups sweetened shredded coconut; 1 cup salted caramel sauce (e.g., Mrs. Richardson’s brand), plus more for garnish; Chocolate dessert sauce (e.g., Ghirardelli brand); Caramel dessert sauce (e.g., Mrs. Richardson’s or Ghirardelli brand); Whipped topping; Samoa or Coconut Dream Cookies

A decadent, layered cheesecake that perfectly captures the flavors of beloved Samoa cookies. With a chocolate cookie crust, creamy cheesecake filling, and toasted coconut-caramel topping, this dessert transforms the iconic Girl Scout cookie into a showstopping centerpiece for any occasion.

Why You’ll Love This Recipe

This Samoa Cheesecake is a dream come true for fans of the classic Girl Scout cookie. The combination of chocolate, caramel, and toasted coconut creates an irresistible flavor profile that’s both nostalgic and sophisticated. The creamy cheesecake filling provides the perfect canvas for the sweet, toasty coconut-caramel topping, while the chocolate cookie crust adds a delicious foundation. It’s impressive enough for special occasions but worth the effort any time you’re craving something truly spectacular. The multiple layers of flavor and texture create a dessert experience that’s sure to wow anyone lucky enough to get a slice.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Chocolate sandwich cookies form the foundation of our decadent crust, providing that classic chocolate flavor that pairs perfectly with the other Samoa cookie elements. You’ll want to process them into fine crumbs for the best texture.

Unsalted butter binds the cookie crumbs together and adds richness to the crust. Make sure it’s completely melted but cooled slightly before mixing with the crumbs.

Salt enhances all the flavors in this dessert, particularly helping to balance the sweetness and bring out the chocolate notes in the crust.

Cream cheese is the star of the filling, creating that signature tangy, velvety texture that makes cheesecake so irresistible. Always use full-fat cream cheese at room temperature for the smoothest result.

Granulated sugar sweetens the cheesecake filling while helping to create the proper texture. It dissolves into the cream cheese to create a silky-smooth base.

Vanilla extract adds warmth and depth to the cheesecake filling, complementing both the chocolate and caramel flavors throughout the dessert.

Eggs provide structure and stability to the cheesecake, helping it set properly while maintaining that luxurious texture. Room temperature eggs incorporate much more easily into the batter.

Sour cream contributes to the signature tangy flavor while adding moisture and creaminess to the filling. It helps create that perfect cheesecake texture.

Heavy cream adds richness and helps create a silky-smooth consistency in the filling. Just a small amount makes a big difference in the final texture.

Sweetened shredded coconut brings the signature Samoa cookie flavor and texture to the topping. Toasting it enhances its nutty flavor and adds a beautiful golden color.

Salted caramel sauce creates the gooey, sweet layer that binds the coconut topping together and drizzles beautifully over the finished cheesecake. The salt in the caramel balances the sweetness perfectly.

Chocolate dessert sauce adds the finishing touch reminiscent of the chocolate-dipped base and stripes on Samoa cookies. It’s the perfect complement to the caramel and coconut.

Whipped topping provides a light, creamy garnish that balances the richness of the cheesecake.

Samoa cookies make for an optional but decorative finishing touch that immediately signals what inspired this fabulous dessert.

Directions

Prepare the Chocolate Crust Layer:
- Preheat the oven to 350°F (175°C). Lightly spray a 9-inch springform pan with baker’s spray and line with parchment paper. Wrap the outside of the pan with two layers of heavy-duty aluminum foil to prevent moisture from the water bath seeping in.
- In a medium bowl, combine the chocolate sandwich cookie crumbs, melted butter, and salt. Stir until the mixture resembles wet sand.
- Press the mixture into an even layer in the bottom of the springform pan. Bake for 10 minutes, then remove from the oven and set aside to cool while preparing the cheesecake filling.
- Reduce oven temperature to 325°F (163°C).
Prepare the Cheesecake Layer:
- Beat the cream cheese and granulated sugar in a large bowl (or stand mixer) on medium speed until smooth and creamy.
- Add vanilla extract, then add eggs one at a time, mixing on low speed and scraping down the sides after each addition.
- Add sour cream and heavy cream and mix on low speed for 1-2 minutes until the batter is thick and smooth.
- Pour the cheesecake batter over the cooled crust, spreading evenly.
- Place the pan in a large roasting pan, then carefully pour enough boiling water into the roasting pan to come about 1 inch up the sides of the springform pan. Bake for 1 hour 40–45 minutes, or until the top is lightly golden and the center is just barely set when jiggled.
- Turn off the oven and leave the cheesecake in with the door slightly ajar for 1 hour to cool slowly.
- Remove the cheesecake from the oven, carefully run a knife around the edges, and place the cheesecake in the fridge to chill for at least 8 hours or overnight.
Prepare the Samoa Cookie Topping:
- In a dry skillet over medium heat, toast the shredded coconut for 4-6 minutes, stirring occasionally, until lightly golden and fragrant. Remove from heat and allow to cool slightly.
- Mix the toasted coconut with salted caramel sauce in a large bowl until evenly combined. The mixture should be thick.
- Spoon the coconut-caramel mixture over the chilled cheesecake, spreading it into an even layer using a spatula.
Garnish and Serve:
- Drizzle additional caramel sauce and chocolate sauce over the top of the cheesecake to resemble the look of a Samoa cookie.
- Add whipped topping and place Samoa or Coconut Dream Cookies on top for extra decoration.
- Slice and serve chilled for the ultimate treat!

Servings and Timing

This recipe makes 8 generous servings, perfect for a special occasion dessert. The preparation takes about 30 minutes, and the baking time is approximately 1 hour and 40 minutes. However, plan ahead for this dessert, as it requires a significant resting and chilling time of 9 hours (including the 1-hour cooling in the oven and 8+ hours in the refrigerator). The total time from start to finish is approximately 11 hours and 10 minutes. Each serving contains approximately 771 calories.

Variations

Mini Samoa Cheesecakes: Create individual servings by preparing the recipe in a muffin tin lined with paper liners. Reduce the baking time to about 20-25 minutes.
Chocolate Swirl Variation: Reserve 1/4 cup of the cheesecake batter and mix it with 2 tablespoons of melted chocolate. Dollop onto the cheesecake filling and swirl with a knife before baking.
Gluten-Free Option: Use gluten-free chocolate sandwich cookies for the crust to accommodate those with gluten sensitivities.
Coconut Cream Cheesecake: Add 1/4 cup cream of coconut to the cheesecake batter to enhance the coconut flavor throughout.
Chocolate-Dipped Bottom: Once the cheesecake is completely chilled, remove it from the springform pan and carefully spread melted chocolate across the bottom of the crust to more closely mimic the chocolate-bottomed Samoa cookies.
Shortbread Crust Alternative: Replace the chocolate cookie crust with a shortbread cookie crust for a different take that still honors the Samoa cookie tradition.
Dairy-Free Version: Use plant-based cream cheese, coconut cream instead of sour cream and heavy cream, and dairy-free caramel sauce for those avoiding dairy.
Salted Caramel Swirl: Before baking the cheesecake, swirl some additional caramel sauce through the batter for pockets of caramel flavor throughout.

Storage/Reheating

The Samoa Cheesecake can be stored in the refrigerator for up to 5 days. Keep it covered with plastic wrap or in an airtight container to prevent it from absorbing other flavors and to maintain its moisture.

For longer storage, you can freeze the cheesecake for up to 2 months. To freeze, place the completely cooled cheesecake (without toppings) on a cardboard round, then wrap it tightly in plastic wrap followed by aluminum foil. For best results, freeze the cheesecake without the coconut-caramel topping and garnishes, adding those after thawing.

To thaw a frozen cheesecake, place it in the refrigerator overnight. Once thawed, add the toasted coconut-caramel topping and garnishes before serving.

This cheesecake is best served cold directly from the refrigerator. No reheating is necessary or recommended, as heating would compromise the texture and structure of the cheesecake.

If you prefer a slightly softer texture, you can let the slices sit at room temperature for about 15-20 minutes before serving, which allows the flavors to develop further and the texture to soften slightly.

FAQs

Why is my cheesecake cracking on top?

Cheesecakes typically crack due to over-mixing (which incorporates too much air), over-baking, or cooling too quickly. To prevent cracks, mix on low speed once you add the eggs, bake in a water bath, and allow the cheesecake to cool gradually in the oven with the door ajar before refrigerating.

Can I make this Samoa Cheesecake without a springform pan?

While a springform pan makes removing the cheesecake easier, you can use a regular cake pan. Line it with parchment paper with overhang on the sides to create “handles” for lifting the chilled cheesecake out. However, a springform pan is highly recommended for best results.

How do I know when my cheesecake is done baking?

A perfectly baked cheesecake should have a slight jiggle in the center when gently shaken (about a 2-3 inch diameter in the middle should wobble slightly). The edges should be more set and may have pulled away from the sides of the pan slightly. It will continue to set as it cools.

Why do I need to use a water bath when baking the cheesecake?

The water bath creates a humid environment and helps the cheesecake bake evenly, resulting in a silky-smooth texture without cracks. The gentle, moist heat prevents the outside from cooking faster than the inside.

Can I use store-bought caramel sauce instead of making my own?

Absolutely! A good quality store-bought salted caramel sauce works perfectly for this recipe and saves time. Look for one with a thick consistency for best results with the coconut topping.

Is it necessary to chill the cheesecake overnight?

Yes, the long chilling time is essential for the cheesecake to fully set and develop its flavors. While a minimum of 8 hours is recommended, overnight chilling (12+ hours) often yields the best texture and flavor.

Can I toast the coconut in the oven instead of on the stovetop?

Yes, you can spread the coconut on a baking sheet and toast it in a 325°F oven for 5-10 minutes, stirring every few minutes until golden. Watch it carefully as coconut can burn quickly.

Why are my ingredients specified to be at room temperature?

Room temperature ingredients, particularly cream cheese and eggs, incorporate much more smoothly, preventing lumps in your batter. Cold ingredients don’t blend as well and can lead to over-mixing as you try to smooth out lumps.

Can I make this cheesecake without the coconut for guests who don’t like it?

Yes, you can substitute the coconut-caramel topping with just a layer of salted caramel sauce and chocolate drizzle for a simplified version that still captures the essence of Samoa flavors.

How far in advance can I make this cheesecake for a special occasion?

You can make the cheesecake up to 3 days in advance. Prepare and chill the cheesecake base, then add the coconut-caramel topping and garnishes within 24 hours of serving for the freshest presentation.

Conclusion

This Samoa Cheesecake transforms the beloved Girl Scout cookie into an extraordinary dessert experience that’s sure to impress. The combination of chocolate, caramel, and toasted coconut creates a perfect harmony of flavors, while the creamy cheesecake filling provides a luxurious base for these classic ingredients. Though it requires some time and patience—particularly with the chilling period—the results are well worth the effort. Whether you’re celebrating a special occasion or simply want to indulge in something spectacular, this Samoa Cheesecake delivers both stunning presentation and incredible flavor. The detailed steps ensure success even for those new to cheesecake baking, and the water bath technique guarantees a silky-smooth result that will have everyone asking for seconds. Share this divine dessert with friends and family, and watch as it becomes a requested favorite for gatherings to come.

Samoa Cheesecake