Samoa Cheesecake

Samoa Cheesecake is the ultimate tribute to those iconic Girl Scout cookies, but in a rich, decadent cheesecake form. I remember my first encounter with this dessert at a friend’s potluck, a stunning creation with layers of toasted coconut, gooey caramel, and a chocolate crust that was love at first bite.

This Samoa Cheesecake is my recreation of that magical moment, a showstopper dessert that’s perfect for dinner parties or simply indulging a sweet craving. The rich, velvety cheesecake filling is perfectly complemented by the crunchy, sweet, and salty notes of the coconut-caramel topping and chocolate drizzle. It’s a guaranteed hit for any occasion, and one slice is never enough.

Why You’ll Love This Samoa Cheesecake

This isn’t just any cheesecake, it’s the kind of dessert that makes people stop mid-conversation to take another bite.

Here’s why it’s become my go-to showstopper:

• That wow factor: The layers, chocolate crust, silky cheesecake, toasted coconut, and caramel drizzle make it look like it came from a bakery. (Secret: It’s way easier than it looks!)
• Flavor bomb: Creamy cheesecake meets the nostalgic taste of Samoa cookies, with that perfect salty-sweet balance from the caramel.
• No fancy skills needed: If you can mix and pour, you’re golden. The water bath sounds fancy, but it’s just hot water in a pan, I promise!
• Make-ahead magic: Chill it overnight, and it’s even better the next day (if you can resist digging in sooner).

Seriously, this Samoa Cheesecake is a crowd-pleaser that’ll have everyone asking for the recipe. And hey, you can totally take all the credit.

Ingredients for Samoa Cheesecake

Gathering your ingredients is the first step to cheesecake heaven, and trust me, every single one plays a starring role. Here’s what you’ll need, sorted by layer so you can prep like a pro:

Chocolate Crust Layer

• 2 1/2 cups chocolate sandwich cookie crumbs (about 26 OREO cookies, finely ground, filling included!)
• 6 tablespoons unsalted butter, melted and slightly cooled (because nobody likes a soggy crust)
• 1/2 teaspoon salt (to balance all that sweetness)

Cheesecake Layer

• 32 oz (4 blocks) cream cheese, softened to room temperature, this is NON-NEGOTIABLE for smooth batter
• 1 1/2 cups granulated sugar
• 1 tablespoon vanilla extract (use the good stuff, it makes a difference)
• 4 large eggs, room temperature (cold eggs = lumpy cheesecake)
• 1/2 cup sour cream (the secret to that velvety texture)
• 3 tablespoons heavy cream (for extra richness)

Samoa Cookie Topping & Garnish

• 2 1/4 cups sweetened shredded coconut (we’ll toast it for maximum flavor)
• 1 cup salted caramel sauce (store-bought is fine, I won’t tell!)
• Chocolate and caramel dessert sauces for drizzling
• Whipped topping and Samoa cookies for decoration (because pretty food tastes better)

Pro tip: Set everything out an hour before baking, room temp ingredients are the key to a crack-free, creamy cheesecake. Now, let’s get mixing!

Ingredient Notes and Substitutions

Baking should be fun, not stressful, so here’s how to tweak this Samoa Cheesecake recipe with what you’ve got:

• Salted caramel sauce: Out of store-bought? Melt 1 cup caramel candies with 2 tbsp heavy cream and a pinch of sea salt. Or skip it and use dulce de leche, equally delicious!
• Sweetened shredded coconut: Unsweetened works too; just add 1 tbsp powdered sugar to your caramel mixture if you miss the sweetness.
• OREO crust: Graham crackers or chocolate grahams make great subs. Use the same 2 1/2 cups crumbs + 6 tbsp butter ratio.
• Sour cream: Plain Greek yogurt (full-fat!) can pinch-hit in a bind.

The moral? Don’t let missing one ingredient stop you. Cheesecake is forgiving, and always tasty!

How to Make Samoa Cheesecake

Making this showstopper Samoa Cheesecake is an adventure in flavor, but I’ve broken down the process so even a first-time baker can create a masterpiece.

Follow these steps, and you’ll be rewarded with a rich, creamy dessert that will have everyone asking for your secret.

Prepping the Chocolate Crust

• First, preheat your oven to 350°F (175°C) and prepare a 9-inch springform pan by lining the bottom with parchment paper and lightly spraying the sides.
• Wrap the outside of the pan in a double layer of heavy-duty aluminum foil to create a waterproof seal for the water bath.
• In a bowl, combine chocolate cookie crumbs, melted butter, and a pinch of salt until the mixture resembles wet sand.
• Press this firmly into the bottom of the pan and bake for 10 minutes.
• Let the crust cool while you reduce the oven temperature to 325°F (163°C), which is the key to a creamy, crack-free cheesecake.​

Crafting the Silky Cheesecake Batter

• In a large bowl, beat the cream cheese and sugar on medium speed until perfectly smooth, scraping down the sides to ensure no lumps remain.
• Add the eggs one at a time, mixing on low speed just until each is incorporated.
• Overmixing adds too much air and can cause cracks, so be gentle.
• Next, blend in the sour cream, heavy cream, and vanilla extract until the batter is velvety and pours like a thick ribbon.
• Pour the batter over your cooled crust and tap the pan gently on the counter to release any air bubbles.​

Baking in a Water Bath

• Place your springform pan into a large roasting pan and carefully pour boiling water into the larger pan until it reaches about one inch up the sides of your cheesecake pan.
• This water bath creates a steamy environment that keeps the cheesecake moist and prevents cracking.
• Bake for about 1 hour and 40 minutes, or until the top is lightly golden and the center has a slight jiggle, similar to Jell-O.
• Turn off the oven, prop the door open slightly, and let the cheesecake cool inside for an hour.
• This gradual cooling prevents it from sinking.
• Afterward, remove it from the oven, discard the foil, and chill it in the refrigerator for at least 8 hours, or preferably overnight.​

The Grand Finale: Toppings

• Once chilled, release the cheesecake from the pan.
• Toast shredded coconut in a dry skillet over medium heat until golden and fragrant.
• Mix the cooled coconut with salted caramel sauce until every piece is coated, then spoon this mixture over the cheesecake.
• Drizzle with extra caramel and chocolate sauce, and garnish with whipped cream and Samoa cookies for a bakery-worthy presentation.
• For clean slices, use a warm knife dipped in hot water and wiped dry between each cut.

Tips for Perfect Samoa Cheesecake

Want a flawless cheesecake every time? These little tricks make all the difference:

• Room temp is non-negotiable: Cold cream cheese = lumpy batter. I leave mine out overnight when I’m serious about smoothness.
• Double-wrap that pan: One layer of foil isn’t enough against water leaks. I use the heavy-duty kind and make sure no edges are torn.
• Low and slow wins: That 325°F bake temp prevents cracks. If your oven runs hot, drop it to 300°F and add 10 extra minutes.
• Don’t skip the water bath: It’s the secret to creamy texture. I use a kettle to pour boiling water in after the pan’s on the rack.
• Chill fully before topping: Impatient slicing leads to sad, messy wedges. I set a timer for 8 hours to resist temptation!

Serving Suggestions for Samoa Cheesecake

This Samoa Cheesecake is a star all on its own, but a little extra flair never hurts! Start by slicing it with a warm knife (dip it in hot water and wipe it dry between cuts) for those clean, Instagram-worthy pieces. I love serving it with a dollop of whipped topping and an extra drizzle of both caramel and chocolate sauce, because more is more when it comes to dessert, right?

For a fun twist, add a few extra Samoa cookies on the side or crumble them over the top for extra crunch. If you’re feeling fancy, a sprinkle of sea salt on the caramel drizzle takes it to the next level. And hey, a scoop of vanilla ice cream on the side never hurt anyone, just saying. This cheesecake is all about indulgence, so go big and enjoy every bite!

Storage and Reheating Instructions

Got leftovers? (Unlikely, but just in case!) Here’s how to keep your Samoa Cheesecake tasting fresh:

• Fridge: Cover it tightly with plastic wrap or store in an airtight container, it’ll stay dreamy for up to 5 days. The coconut topping might soften a tad, but the flavors just get better.
• Freezer: Slice it first, wrap each piece in plastic, then foil. Freeze for up to 2 months. Thaw overnight in the fridge, no reheating needed!
• Pro tip: If your cheesecake gets too cold, let it sit at room temp for 15 minutes before serving. Cold dulls flavors, and this beauty deserves to shine!

Seriously though, good luck having any left to store!

Nutritional Information for Samoa Cheesecake

Okay, let’s be real, this is a dessert, not a salad. But in case you’re curious, here’s the scoop:

One slice (about 1/12th of the cheesecake) has roughly 650 calories, with 45g of sugar and 38g of fat.

Keep in mind, these are estimates, your exact numbers might vary based on brands and how heavy-handed you are with that caramel drizzle!

Enjoy every bite without overthinking it.

FAQs About Samoa Cheesecake

Decadent and Caramel-Inspired Desserts to Try Next

If you loved the rich caramel, coconut, and chocolate flavors in this Samoa Cheesecake, these treats will satisfy your sweet craving with similar indulgent notes.

• Enjoy soft cookies with creamy filling when you make these Caramel Cheesecake Cookies.
• Try these rich and chocolatey German Chocolate Whoopie Pies for a sweet bite with a coconut twist.
• Bake a batch of soft and buttery White Chocolate Chip Cookies for a simple and creamy treat.
• Enjoy a sweet and nutty flavor combo in these easy Lazy Girl Pecan Pie Bars for a cozy dessert bite.

These recipes bring together rich chocolate, creamy textures, and sweet caramel flavors. Save your favorites and try them soon!

Share Your Samoa Cheesecake Experience

I love hearing your baking stories! Did your cheesecake turn out perfectly? Any fun twists you added? Please leave a comment below and rate the Samoa Cheesecake recipe. It helps other bakers find it. And if you share a photo on social media, tag me @charlotterecipes so I can see your beautiful creation!

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