Samoa Cheesecake

Step-by-step instructions

1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
2. In a mixing bowl, combine the chocolate cookie crumbs, melted butter, and salt until well blended. Press this mixture firmly into the bottom of the prepared pan to form the crust.
3. In a large mixing bowl, beat the cream cheese until smooth. Gradually add the granulated sugar and vanilla, continuing to mix until creamy and well combined.
4. Incorporate the eggs one by one, ensuring each is fully mixed before adding the next.
5. Add the sour cream and heavy cream, mixing until everything is well blended.
6. Pour this luxurious cheesecake batter over the cookie crust and smooth the top.
7. Place the springform pan into a larger baking pan and fill it with boiling water to create a water bath.
8. Bake for 60-70 minutes, or until the center of the cheesecake is set.
9. Once baked, let the cheesecake cool gradually in the water before transferring it to the fridge to chill for at least four hours, or ideally overnight.
10. For a decorative touch, toast the shredded coconut in a skillet over medium heat until golden brown.
11. Before serving, drizzle the cheesecake with salted caramel sauce, sprinkle toasted coconut on top, and garnish with chocolate sauce, caramel sauce, whipped topping, and the coconut cookies.

Best ways to enjoy it

This Samoa Cheesecake is a showstopper when it comes to serving. For an elegant presentation, slice the cheesecake into wedges and serve each piece with a drizzle of chocolate and caramel sauce. Pair it with fresh berries or a scoop of vanilla ice cream for added indulgence. You could also offer a coffee or espresso on the side for a delightful dessert experience that complements the rich flavors of the cheesecake.

Storage and reheating tips

To keep your Samoa Cheesecake fresh, store it in the refrigerator, tightly covered with plastic wrap or aluminum foil. Proper storage will allow it to last up to 5 days. If you have leftovers you won’t finish within that time, you can freeze the cheesecake. Wrap it well in plastic wrap and then in aluminum foil to protect it from freezer burn. To thaw, transfer the cheesecake to the refrigerator overnight before serving.

Helpful cooking tips

• Ensure your cream cheese is at room temperature; this makes it easier to blend smoothly and contributes to a creamier texture.
• Mixing the eggs one at a time helps prevent overmixing, which can create cracks in your cheesecake.
• For even baking, make sure to fill the outer pan with enough boiling water to reach halfway up the sides of the springform pan.

Creative twists

This classic Samoa Cheesecake can easily be tailored to suit different tastes. Want to make it mocha-flavored? Add a tablespoon of instant coffee granules to the cream cheese mixture. For a tropical twist, incorporate pineapple into the cheesecake batter or use a coconut whipped cream topping. You can also try using different cookies for the crust if you want to experiment with flavors.

Common questions

How long does it take to make Samoa Cheesecake?

The total preparation and baking time is around 70-90 minutes, but don’t forget to account for cooling time, which requires at least 4 hours in the fridge.

Can I use reduced-fat cream cheese for this recipe?

Yes, you can use reduced-fat cream cheese, but the texture and flavor may be slightly different. The cheesecake may not be as rich and creamy.

Is it safe to freeze cheesecake?

Absolutely! Cheesecake can be frozen for up to 3 months when properly stored. Just remember to let it thaw in the refrigerator before serving for the best results.

Samoa Cheesecake

A luscious, creamy cheesecake inspired by the flavors of the beloved Samoa Girl Scout cookie, featuring layers of chocolate, coconut, and caramel.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 5 hours hrs

Servings: 12 servings

Course: Dessert, Sweet Treat

Cuisine: American

Calories: 480

Ingredients Method Notes

Ingredients

  

For the crust

• 2 ½ cups chocolate sandwich cookie crumbs Feel free to use gluten-free cookies.
• 6 tbsp unsalted butter, melted
• ½ tsp salt

For the cheesecake filling

• 3 8-oz blocks cream cheese, softened Ensure cream cheese is at room temperature.
• 1 ½ cups granulated sugar
• 1 tbsp vanilla extract
• 4 large eggs Added one at a time.
• ½ cup sour cream Can substitute with Greek yogurt.
• 3 tbsp heavy cream

For the toppings

• 2 ¼ cups sweetened shredded coconut Toast for added flavor.
• 1 cup salted caramel sauce
• as needed Chocolate dessert sauce For garnish.
• as needed Caramel dessert sauce For garnish.
• as needed Whipped topping For garnish.
• as needed Samoa or Coconut Dream Cookies For garnish.
• 4-6 cups boiling water For the water bath.

Method

 

Preparation

1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
2. In a mixing bowl, combine the chocolate cookie crumbs, melted butter, and salt until well blended. Press this mixture firmly into the bottom of the prepared pan to form the crust.
3. In a large mixing bowl, beat the cream cheese until smooth. Gradually add the granulated sugar and vanilla, continuing to mix until creamy and well combined.
4. Incorporate the eggs one by one, ensuring each is fully mixed before adding the next.
5. Add the sour cream and heavy cream, mixing until everything is well blended.
6. Pour this luxurious cheesecake batter over the cookie crust and smooth the top.
7. Place the springform pan into a larger baking pan and fill it with boiling water to create a water bath.

Baking and Cooling

1. Bake for 60-70 minutes, or until the center of the cheesecake is set.
2. Once baked, let the cheesecake cool gradually in the water bath before transferring it to the fridge to chill for at least four hours, or ideally overnight.

Finishing Touches

1. Toast the shredded coconut in a skillet over medium heat until golden brown.
2. Before serving, drizzle the cheesecake with salted caramel sauce, sprinkle toasted coconut on top, and garnish with chocolate sauce, caramel sauce, whipped topping, and the coconut cookies.

Notes

Store in the refrigerator tightly covered for up to 5 days. Can freeze for up to 3 months when properly stored. Thaw in the refrigerator overnight before serving.