Description
This Samoa Cheesecake recipe combines a rich chocolate cookie crust with a smooth, creamy cheesecake filling, topped generously with a homemade sweetened coconut and salted caramel mixture. Inspired by the beloved Samoa cookie, this decadent dessert is finished with drizzles of chocolate and caramel sauces and garnished with whipped topping and Samoa or Coconut Dream Cookies, making it perfect for celebrations or any special occasion.
Ingredients
Scale
Chocolate Crust Layer
- 2½ cups chocolate sandwich cookie crumbs (from 26 original OREO cookies), finely ground
- 6 tablespoons unsalted butter, melted and cooled
- ½ teaspoon salt
Cheesecake Layer
- 32 ounces (4 8-ounce blocks) cream cheese, softened to room temperature
- 1½ cups granulated sugar
- 1 tablespoon vanilla extract
- 4 large eggs, room temperature
- ½ cup sour cream
- 3 tablespoons heavy cream
- 4-6 cups boiling water (for the water bath)
Samoa Cookie Topping
- 2¼ cups sweetened shredded coconut
- 1 cup salted caramel sauce (Mrs. Richardson’s brand), plus more for garnish
Garnish
- Chocolate dessert sauce (Ghirardelli brand) in a squeeze bottle
- Caramel dessert sauce (Mrs. Richardson’s or Ghirardelli brand) in a squeeze bottle
- Whipped topping
- Samoa or Coconut Dream Cookies
Instructions
- Prepare the pan and crust: Preheat your oven to 350°F. Lightly spray a 9-inch springform pan with baker’s spray and line the bottom with a parchment paper round. Wrap the outside of the springform pan with two layers of heavy-duty aluminum foil to protect it from water seepage during the water bath baking. Set aside.
In a medium bowl, combine finely ground chocolate cookie crumbs, melted butter, and salt. Stir until the mixture resembles wet sand.
Press this crust mixture evenly into the bottom of the prepared springform pan. Bake for 10 minutes on the center rack, then remove and allow to cool while preparing the cheesecake batter. Reduce oven temperature to 325°F. - Make the cheesecake batter: In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese and granulated sugar on medium speed until smooth with no lumps.
Add vanilla extract and eggs one at a time, mixing on low speed until fully incorporated. Scrape down the sides and bottom of the bowl as needed for even mixing.
Mix in sour cream and heavy cream on low speed for 1-2 minutes until the batter is thick and smooth.
Pour the cheesecake batter into the springform pan over the cooled crust, spreading evenly. - Bake the cheesecake: Place the springform pan inside a large roasting pan on the center oven rack.
Carefully pour 4-6 cups of boiling water into the roasting pan until it reaches about 1 inch up the sides of the springform pan, creating a water bath.
Bake for 1 hour and 40-45 minutes, until the top is lightly golden and the center is just barely set when the pan is gently shaken.
Turn off the oven, crack the oven door open about 1 inch, and let the cheesecake cool gradually inside for 1 hour.
Remove the cheesecake and water bath from the oven. Remove the foil wrapping from the springform pan.
Run a thin-blade knife around the cheesecake edges, then refrigerate for at least 8 hours or overnight to fully set. - Prepare the Samoa cookie topping: In a large dry skillet over medium heat, toast the sweetened shredded coconut for 4-6 minutes, stirring frequently until lightly browned and fragrant. Let cool slightly.
In a large bowl, mix the toasted coconut with salted caramel sauce until thick and combined. - Assemble the cheesecake: Remove the chilled cheesecake from the fridge and remove the springform pan sides.
Spread the samoa cookie topping evenly over the cheesecake top using a spoon or an offset spatula.
Drizzle additional caramel and chocolate dessert sauces over the top to mimic the look of Samoa cookies.
Garnish with whipped topping and whole Samoa or Coconut Dream Cookies as desired before serving.
Notes
- You can store this cheesecake in an airtight container in the refrigerator for up to 4 days.
- For longer storage, freeze the baked and cooled cheesecake wrapped tightly in plastic wrap and aluminum foil for up to 2 months. Add the coconut caramel topping only after thawing before serving.
- Substitute the chocolate sandwich cookies in the crust with crushed shortbread, graham crackers, or vanilla wafer cookies if preferred.
- The cheesecake is done when the top is lightly golden and the center is just barely set and slightly wobbly when shaken.
- If the caramel sauce is too thin for the topping, thicken it with 1-2 tablespoons of all-purpose flour, mixing until fully incorporated to achieve the chewy Samoa cookie texture.
- Use full-fat dairy products for best texture and richness in the cheesecake.
- This recipe can be adapted to a 9×9 square baking pan to make cheesecake bars instead of round cheesecake.
Nutrition
- Serving Size: 1 slice (1/8 of cheesecake)
- Calories: 510 kcal
- Sugar: 38 g
- Sodium: 220 mg
- Fat: 35 g
- Saturated Fat: 20 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 145 mg
