Description
This Samoa Cheesecake recipe combines a rich chocolate sandwich cookie crust with a creamy, smooth cheesecake filling topped with a deliciously toasted coconut and salted caramel mixture. Inspired by the classic Samoa cookie, this cheesecake is finished with drizzles of caramel and chocolate sauces, whipped topping, and optionally additional Samoa or Coconut Dream Cookies for garnish. Perfect for celebrations or indulgent desserts, it features a water bath baking technique ensuring a silky texture.
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 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 pan with two layers of heavy-duty aluminum foil to prevent moisture from the water bath. Set aside.
- Make crust mixture: In a medium bowl, combine finely ground chocolate cookie crumbs, melted unsalted butter, and salt. Stir until the mixture resembles wet sand.
- Form crust: Press the cookie mixture evenly into the bottom of the prepared springform pan to form the crust layer.
- Bake crust: Bake the crust on the center rack for 10 minutes, then remove and allow it to cool at room temperature while preparing the cheesecake batter. Reduce oven temperature to 325°F.
- Beat cream cheese and sugar: In a large mixing bowl or stand mixer fitted with paddle attachment, beat cream cheese and granulated sugar on medium speed until smooth and no lumps remain.
- Add vanilla and eggs: Mix in vanilla extract. Add eggs one at a time on low speed, fully incorporating each before adding the next, scraping the bowl sides and bottom as needed.
- Add sour cream and heavy cream: Mix in sour cream and heavy cream on low speed for 1-2 minutes until the batter is thick and smooth.
- Pour batter: Pour the cheesecake batter over the cooled crust and spread evenly.
- Set up water bath and bake: Place the springform pan into a large roasting pan. Carefully pour 4-6 cups of boiling water into the roasting pan to come about 1 inch up the sides of the springform pan. Bake for 1 hour 40-45 minutes or until the top is lightly golden and the center is just barely set when the pan is gently jiggled.
- Cool slowly: Turn off the oven, crack the door open about 1 inch, and let the cheesecake cool slowly inside the oven for 1 hour.
- Chill the cheesecake: Remove cheesecake from the oven and water bath, unwrap the foil, and gently run a thin knife around the edges. Refrigerate for at least 8 hours or overnight to completely chill and set.
- Remove pan sides: Once chilled, unlock and remove the springform pan sides and transfer the cheesecake to a serving plate.
- Toast coconut: In a large dry skillet over medium heat, toast the shredded coconut for 4-6 minutes until lightly browned and fragrant. Remove from heat and cool slightly.
- Make Samoa topping: In a large bowl, combine the toasted coconut with 1 cup salted caramel sauce and stir until well mixed and thick in consistency.
- Apply topping: Spoon dollops of the coconut caramel mixture evenly over the cheesecake and gently spread with an offset spatula to create an even layer.
- Garnish: Drizzle additional caramel and chocolate dessert sauces over the top to resemble Samoa cookie patterns. Add whipped topping and optionally garnish with Samoa or Coconut Dream Cookies.
Notes
- You can store the cheesecake covered in the refrigerator for up to 4 days.
- For longer storage, freeze the baked and cooled cheesecake (without topping) wrapped tightly in plastic wrap and aluminum foil for up to 2 months. Add the Samoa cookie topping after thawing before serving.
- Substitute crushed shortbread cookies, graham crackers, or vanilla wafers for the chocolate sandwich cookie crumbs if desired.
- The cheesecake is done when the top is lightly golden and the center is barely set with gentle jiggling.
- If caramel sauce is too thin, thicken with 1-2 tablespoons all-purpose flour stirred in until smooth to achieve the thick, chewy topping texture.
- Use full-fat dairy products for the best cheesecake texture and flavor.
- Alternatively, bake this cheesecake as bars in a 9×9 inch square baking dish.
Nutrition
- Serving Size: 1 slice (1/8 of cheesecake)
- Calories: 570
- Sugar: 40g
- Sodium: 370mg
- Fat: 38g
- Saturated Fat: 22g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 130mg
