Description
Creamy samoa cheesecake blends caramel, coconut, and chocolate in a luxurious dessert inspired by classic girl scout cookies. Chocolate graham cracker crust and silky filling invite sweet indulgence, promising a delightful escape with each rich, memorable bite.
Ingredients
Scale
Crust:
- 2.5 cups chocolate sandwich cookie crumbs (about 26 OREO cookies)
- 6 tablespoons unsalted butter, melted and cooled
- 0.5 teaspoon salt
Cheesecake Filling:
- 32 ounces (907 grams) cream cheese, softened to room temperature
- 1.5 cups granulated sugar
- 1 tablespoon vanilla extract
- 4 large eggs, room temperature
- 0.5 cup sour cream
- 3 tablespoons heavy cream
Topping and Garnish:
- 2.25 cups sweetened shredded coconut
- 1 cup salted caramel sauce
- Chocolate dessert sauce
- Caramel dessert sauce
- Whipped topping
- Samoa or Coconut Dream Cookies
- 4.5 cups boiling water (for water bath)
Instructions
- Preheat the oven to 325°F (160°C) and prepare a 9-inch springform pan by lining the bottom with parchment paper and wrapping the exterior with aluminum foil to prevent water seepage.
- Combine cookie crumbs, melted butter, and salt to create a cohesive crust mixture.
- Press the crust mixture firmly and evenly into the pan’s bottom, creating a compact base.
- Bake the crust for 10 minutes, then set aside to cool while preparing the filling.
- Using an electric mixer, cream together cream cheese and sugar until achieving a smooth, velvety texture.
- Incorporate vanilla extract and eggs individually, mixing on low speed to maintain a delicate consistency and prevent overmixing.
- Gently fold in sour cream and heavy cream until just incorporated.
- Transfer the filling into the cooled crust, smoothing the surface and tapping the pan to eliminate any trapped air bubbles.
- Place the springform pan inside a larger roasting pan and carefully pour hot water halfway up the cheesecake pan’s sides to create a water bath.
- Bake for 65-75 minutes, ensuring the center remains slightly jiggly but set.
- Turn off the oven, leave the door slightly ajar, and allow the cheesecake to gradually cool inside for one hour.
- Remove the cheesecake from the water bath and let it cool completely at room temperature.
- Refrigerate for a minimum of 4 hours or overnight to achieve optimal texture.
- In a dry skillet, toast shredded coconut over medium heat until achieving a golden-brown color, then allow to cool.
- Mix the toasted coconut with salted caramel sauce and spread evenly across the chilled cheesecake.
- Artfully drizzle chocolate and caramel sauces over the top for visual appeal.
- Finish by garnishing with whipped topping and Samoa cookies just before serving.
Notes
- Toast coconut carefully to prevent burning, stirring frequently and watching closely for even golden-brown color.
- Use room temperature ingredients like cream cheese and eggs to ensure smooth, lump-free cheesecake batter and prevent cracking.
- Create water bath by wrapping springform pan in multiple layers of aluminum foil to guarantee no water seeps into the delicate crust.
- Reduce sugar content by substituting some with stevia or monk fruit sweetener for lower-carb or diabetic-friendly version.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 389 kcal
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 26 g
- Saturated Fat: 16 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 110 mg