Description
This Samoa Cheesecake recipe combines a rich chocolate cookie crust with a smooth, creamy cheesecake filling, topped with a homemade sweetened coconut and salted caramel mixture.
Ingredients
Scale
- 2½ cups chocolate sandwich cookie crumbs (from 26 original OREO cookies), finely ground
- 6 tablespoons unsalted butter, melted and cooled
- ½ teaspoon salt
- 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)
- 2¼ cups sweetened shredded coconut
- 1 cup salted caramel sauce (Mrs. Richardson’s brand), plus more for 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
- 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. 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 and allow to cool while preparing the cheesecake batter. Reduce oven temperature to 325°F.
- In a large mixing bowl or stand mixer, beat the softened cream cheese and granulated sugar on medium speed until smooth. Add vanilla extract and eggs one at a time, mixing on low speed. Scrape down the sides and bottom of the bowl as needed. Mix in sour cream and heavy cream on low speed until thick and smooth. Pour the cheesecake batter into the springform pan over the cooled crust.
- Place the springform pan inside a large roasting pan. 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. Bake for 1 hour and 40-45 minutes. Turn off the oven, crack the oven door open, and let the cheesecake cool inside for 1 hour. Remove the cheesecake and water bath from the oven. Refrigerate for at least 8 hours or overnight to fully set.
- In a large dry skillet over medium heat, toast the sweetened shredded coconut for 4-6 minutes, stirring frequently until lightly browned. Let cool slightly. Mix the toasted coconut with salted caramel sauce until thick.
- Remove the chilled cheesecake from the fridge and remove the springform pan sides. Spread the coconut topping evenly over the cheesecake. Drizzle additional caramel and chocolate sauces over the top. Garnish with whipped topping and whole Samoa or Coconut Dream Cookies before serving.
Notes
- This cheesecake is inspired by the Samoa cookie.
- It is perfect for celebrations or special occasions.
- Prep Time: 20 minutes
- Cook Time: 1 hour 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 510 kcal
- Sugar: 28 g
- Sodium: 320 mg
- Fat: 35 g
- Saturated Fat: 20 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 150 mg