Samoa Cheesecake

Why You’ll Love This Recipe

Samoa Cheesecake takes all the flavors of the beloved Girl Scout cookie—caramel, coconut, and chocolate—and transforms them into a rich, indulgent dessert. With a crunchy cookie crust, a creamy cheesecake center, and a decadent topping of toasted coconut, gooey caramel, and chocolate drizzle, this treat is perfect for special occasions or when you’re craving something unforgettable.

ingredients

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

chocolate sandwich cookies (for crust)unsalted buttercream cheesegranulated sugarsour creamvanilla extracteggsweetened shredded coconutcaramel sauce (store-bought or homemade)semisweet chocolate chipsheavy cream

directions

Preheat oven to 325°F (160°C) and grease a 9-inch springform pan.

Crush the chocolate sandwich cookies into fine crumbs and mix with melted butter. Press the mixture into the bottom of the pan to form the crust. Bake for 10 minutes and let cool.

In a large bowl, beat cream cheese and granulated sugar until smooth and creamy.

Add sour cream and vanilla extract, mixing until fully combined.

Add eggs one at a time, mixing on low speed until just incorporated.

Pour the batter over the cooled crust and smooth the top.

Place the pan in a water bath and bake for 55–65 minutes, or until the center is just set.

Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.

Refrigerate for at least 4 hours or overnight.

Toast the shredded coconut in a dry skillet over medium heat until golden brown.

Spread caramel sauce over the chilled cheesecake, then sprinkle with toasted coconut.

Melt chocolate chips with heavy cream until smooth, then drizzle over the top.

Servings and timing

This recipe yields 12–14 slices.Preparation time: 25 minutesBaking time: 60 minutesCooling time: 1 hourChilling time: 4+ hoursTotal time: approximately 6.5 hours

Variations

Use a graham cracker crust for a milder base flavor.

Add chopped Samoa cookies into the cheesecake batter for extra texture.

Try using dulce de leche instead of caramel for a richer topping.

Make mini cheesecakes using a muffin tin for individual servings.

storage/reheating

Store Samoa Cheesecake in the refrigerator in an airtight container for up to 5 days.For longer storage, freeze slices individually wrapped for up to 2 months.Thaw in the refrigerator overnight before serving.Best served chilled; reheating not recommended.

FAQs

What kind of cookies work best for the crust?

Chocolate sandwich cookies like Oreos give the best flavor and structure.

Can I use homemade caramel?

Yes, homemade caramel works beautifully and adds a richer taste.

Do I need a water bath?

A water bath helps prevent cracks and ensures even baking, but you can bake without it if needed.

Why did my cheesecake crack?

Cracks can result from overmixing, skipping the water bath, or cooling too quickly.

Can I toast the coconut in the oven?

Yes, spread it on a baking sheet and toast at 350°F for about 5–7 minutes, stirring occasionally.

How do I know when the cheesecake is done?

The edges should be set, and the center should jiggle slightly when gently shaken.

Can I skip the coconut?

Yes, but it won’t have the full Samoa flavor experience.

Can I make this cheesecake ahead?

Absolutely—this dessert is ideal for making a day or two in advance.

Is this dessert gluten-free?

Not by default, but you can use gluten-free cookies for the crust.

What’s the best way to slice cheesecake cleanly?

Use a hot knife wiped clean between each slice for neat presentation.

Conclusion

Samoa Cheesecake is the ultimate fusion of cookie nostalgia and creamy indulgence. Each bite layers the flavors of coconut, caramel, and chocolate with the silky richness of cheesecake. Whether you’re hosting a celebration or treating yourself, this dessert is guaranteed to impress.

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