Samoa Cheesecake
A luscious cheesecake inspired by the flavors of the classic Samoa Girl Scout cookie — featuring chocolate crust, creamy coconut‑caramel filling, and a decadent chocolate drizzle.
Ingredients
- 1 1/2 cups chocolate cookie crumbs Oreos or chocolate wafers, finely ground
- 3 tbsp unsalted butter melted
- 24 oz 680 g cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- 1 cup sweetened shredded coconut
- 1/2 cup caramel sauce plus extra for drizzling
- 4 oz semisweet chocolate melted (for drizzle)
Instructions
- Preheat oven to 325 °F (163 °C). Grease a 9‑inch (23 cm) springform pan.
- Combine chocolate cookie crumbs and melted butter; press into pan’s bottom (and slightly up the sides). Bake 10 min, then set aside.
- In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each.
- Blend in sour cream and vanilla until homogenous.
- Gently fold in shredded coconut and caramel sauce.
- Pour filling over the warm crust and smooth the surface.
- Bake 50‑60 min, until edges are set and center jiggles slightly.
- Turn off oven, crack door open, and cool cheesecake inside for 1 hour to prevent cracking.
- Refrigerate at least 4 hours, or overnight.
- Before serving, drizzle with warmed caramel and melted chocolate.
- Run a knife around pan edge to release, then slice and enjoy.
Notes
- Toast fresh coconut lightly for deeper flavor.
- Use salted caramel for a sweet‑savory twist.
- Warm chocolate and caramel gently in separate bags, snip corners for a tidy drizzle.
- Cheesecake is best after chilling overnight—enhanced texture and flavor melding.
- Store covered in fridge up to 5 days, or freeze for up to one month.