Description
This rich and indulgent Samoa Cheesecake features a chocolate cookie crumb crust, creamy cheesecake filling, and a luscious coconut topping reminiscent of the classic Samoa cookie. The combination of chocolate, caramel, and toasted coconut creates a decadent dessert perfect for special occasions or anytime you crave a sweet treat.
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 or equivalent), plus more for garnish
Garnish
- Chocolate dessert sauce in a squeeze bottle (Ghirardelli brand recommended)
- Caramel dessert sauce in a squeeze bottle (Mrs. Richardson’s or Ghirardelli brand)
- Whipped topping
- Samoa or Coconut Dream Cookies (optional)
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the finely ground chocolate sandwich cookie crumbs, melted unsalted butter, and salt until well incorporated. Press the mixture evenly into the bottom of a 9-inch springform pan to form the crust. Bake for 8-10 minutes until set. Remove from oven and allow to cool while preparing the filling.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the granulated sugar and continue beating until fully combined and smooth. Mix in the vanilla extract. Add eggs one at a time, beating gently after each addition to maintain a smooth texture. Blend in sour cream and heavy cream until the batter is creamy and uniform.
- Assemble and Bake with Water Bath: Pour the cheesecake batter over the cooled crust in the springform pan. Wrap the bottom of the pan with heavy-duty aluminum foil to prevent water seepage. Place the springform pan in a large roasting pan and carefully pour 4–6 cups of boiling water into the roasting pan until it reaches halfway up the sides of the springform pan. Bake at 350°F (175°C) for about 60-70 minutes, until the edges are set but the center still slightly jiggles.
- Cool and Chill: Once baked, remove the springform pan from the water bath. Run a knife around the edge of the cheesecake to loosen it from the pan. Let cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight to set completely.
- Prepare Samoa Cookie Topping: While the cheesecake chills, toast the sweetened shredded coconut in a dry skillet over medium heat, stirring frequently, until golden brown and fragrant. Remove from heat and let cool. Stir the toasted coconut into the salted caramel sauce until well combined.
- Top the Cheesecake: Once the cheesecake has fully set, evenly spread the Samoa cookie topping (caramel mixed with toasted coconut) over the surface. Garnish with drizzle of chocolate dessert sauce and additional caramel sauce in decorative patterns using squeeze bottles. Add whipped topping and optional Samoa or Coconut Dream Cookies for extra flair and texture.
- Serve: Carefully remove the springform pan sides and slice the cheesecake. Serve chilled and enjoy the decadent layers and flavors of Samoa cookie-inspired cheesecake.
Notes
- Make sure all dairy ingredients are at room temperature before mixing to ensure a smooth batter.
- Use a water bath to prevent the cheesecake from cracking and ensure even baking.
- To toast coconut evenly, watch closely to prevent burning and stir continuously.
- If you don’t have a springform pan, use a regular cake pan lined with parchment paper, but cheesecake removal will be more difficult.
- The cheesecake benefits from chilling overnight to enhance flavor and texture.
- Customizable garnish: swap whipped topping for whipped cream or mascarpone for a richer finish.
Keywords: Samoa Cheesecake, Coconut Topping, Chocolate Crust, Caramel Dessert, Cheesecake Recipe, Samoa Cookie Inspired, Holiday Dessert