Description
A decadent and rich Samoa cheesecake inspired by the famous Girl Scout cookie, featuring layers of chocolate crust, creamy cheesecake, caramel, toasted coconut, and chocolate drizzle.
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
Instructions
- 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 the oven temperature to 325°F (163°C).
- 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.
- 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.
- 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!
Notes
Make sure the cream cheese is at room temperature to avoid lumps in the cheesecake batter.
Toasting the coconut enhances its flavor, so don’t skip this step.
Chilling the cheesecake overnight is crucial for the best texture and flavor.
Wrapping the pan with foil helps prevent water from seeping into the cheesecake during the water bath.
- Prep Time: 30 minutes
- Cook Time: 1 hour 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 771
- Sugar: 49g
- Sodium: 562mg
- Fat: 52g
- Saturated Fat: 32g
- Unsaturated Fat: -
- Trans Fat: -
- Carbohydrates: 72g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 192mg
