Why You’ll Love This Recipe
- Cookie-Inspired Delight: Captures the flavors of Samoa cookies in a luscious cheesecake format.
- Creamy Texture: Smooth, thick cheesecake base made with a water bath for perfect consistency.
- Eye-Catching Presentation: Beautifully topped with toasted coconut, caramel, and chocolate drizzle.
- Make-Ahead Friendly: Chill overnight for easy entertaining the next day.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Chocolate Crust Layer
- 2½ cups chocolate sandwich cookie crumbs (about 26 original OREO cookies)
- 6 tablespoons unsalted butter, melted and cooled
- ½ teaspoon salt
Cheesecake Layer
- 32 ounces cream cheese (softened)
- 1½ cups granulated sugar
- 1 tablespoon vanilla extract
- 4 large eggs (room temperature)
- ½ cup sour cream
- 3 tablespoons heavy cream
- 4 to 6 cups boiling water (for water bath)
Samoa Cookie Topping
- 2¼ cups sweetened shredded coconut
- 1 cup salted caramel sauce (plus more for garnish)
Garnish
- Chocolate dessert sauce
- Caramel dessert sauce
- Whipped topping
- Samoa or Coconut Dream cookies (optional)
Directions
Step 1: Make the Crust
Preheat oven to 350°F (175°C). Prepare a 9-inch springform pan by spraying with non-stick spray, lining with parchment, and wrapping the outside in two layers of foil.
In a bowl, mix crushed cookies, melted butter, and salt until it resembles wet sand. Press into the pan base.
Bake for 10 minutes, then cool. Reduce oven temperature to 325°F (160°C).
Step 2: Make the Cheesecake Batter
In a large bowl or mixer, beat softened cream cheese with sugar until smooth.
Add vanilla and eggs one at a time, mixing on low. Scrape down the bowl frequently.
Add sour cream and heavy cream. Mix until smooth and thick.
Pour into the cooled crust.
Step 3: Bake
Place pan into a large roasting pan. Carefully pour boiling water around it until it reaches 1 inch up the sides.
Bake for 1 hour 40–45 minutes until center is barely set.
Turn off oven, crack door, and cool cheesecake for 1 hour inside.
Remove from oven and water bath. Run a knife around the edge and chill for at least 8 hours or overnight.
Step 4: Prepare Topping
Toast coconut in a dry skillet over medium heat until lightly golden and fragrant (4–6 minutes).
Stir into caramel sauce in a bowl to form a thick topping.
Step 5: Assemble and Garnish
Spoon topping evenly over the chilled cheesecake and gently spread.
Drizzle with chocolate and caramel sauces. Add whipped topping and cookies if desired.
Servings and Timing
- Servings: 8
- Prep Time: 30 minutes
- Cook Time: 1 hour 40 minutes
- Chill Time: 8 hours
- Total Time: 10 hours 10 minutes
Variations
- Short on time? Use store-bought crust or skip the water bath for a more rustic look (texture may vary).
- No Samoa cookies? Top with shredded coconut and drizzle to mimic their look.
Storage
- Store covered in the refrigerator for up to 5 days.
- Freeze individual slices wrapped in plastic and foil for up to 2 months.
Tips
- Use room temp ingredients for smooth batter.
- Avoid peeking in the oven to prevent cracks.
- Slice cleanly by dipping knife in hot water and wiping between cuts.
Conclusion
Samoa Cheesecake is a dreamy dessert that’s as delicious as it is stunning. With a rich chocolate base, creamy vanilla center, and gooey coconut-caramel topping, it’s a slice of pure indulgence that’s perfect for holidays, birthdays, or any time you want to wow a crowd.
Samoa Cheesecake
- Prep Time: 30 minutes
- Cook Time: 1 hour 40 minutes
- Total Time: 10 hours 10 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking, Water Bath
- Cuisine: American
- Diet: Vegetarian
Description
Samoa Cheesecake is a rich dessert with a chocolate cookie crust, ultra-creamy vanilla cheesecake, and a coconut-caramel topping inspired by the classic Girl Scout cookie, finished with a chocolate and caramel drizzle.
Ingredients
Chocolate Crust Layer:
2½ cups chocolate sandwich cookie crumbs (about 26 OREO cookies)
6 tablespoons unsalted butter, melted and cooled
½ teaspoon salt
Cheesecake Layer:
32 ounces cream cheese, softened
1½ cups granulated sugar
1 tablespoon vanilla extract
4 large eggs, room temperature
½ cup sour cream
3 tablespoons heavy cream
4 to 6 cups boiling water (for water bath)
Samoa Cookie Topping:
2¼ cups sweetened shredded coconut
1 cup salted caramel sauce (plus more for garnish)
Garnish:
Chocolate dessert sauce
Caramel dessert sauce
Whipped topping
Samoa or Coconut Dream cookies (optional)
Instructions
- Preheat oven to 350°F (175°C). Spray a 9-inch springform pan with non-stick spray, line with parchment, and wrap the outside in two layers of foil.
- Mix crushed cookies, melted butter, and salt. Press into pan and bake 10 minutes. Cool. Reduce oven to 325°F (160°C).
- In a mixer, beat cream cheese and sugar until smooth. Add vanilla and eggs one at a time on low, scraping bowl. Add sour cream and heavy cream, mix until smooth. Pour into crust.
- Place springform pan in roasting pan. Add boiling water to reach 1 inch up sides. Bake 1 hour 40–45 minutes until center is barely set. Cool in oven 1 hour with door cracked.
- Remove from oven and water bath. Run a knife around edge. Chill 8 hours or overnight.
- Toast coconut in a dry skillet until golden, 4–6 minutes. Stir into caramel sauce until thick.
- Spoon topping over chilled cheesecake. Drizzle with chocolate and caramel sauces. Add whipped topping and cookies if desired.
Notes
Use store-bought crust for convenience.
Skip water bath for rustic look; texture may vary.
Top with shredded coconut and drizzle if Samoa cookies are unavailable.
Use room temperature ingredients for smoother batter.
Don’t open oven while baking to prevent cracks.
Slice cleanly with a hot, wiped knife.
Nutrition
- Serving Size: 1 slice
- Calories: approx. 650 kcal
- Sugar: 40 g
- Sodium: 300 mg
- Fat: 45 g
- Saturated Fat: 25 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 150 mg
