Description
Samoa Cheesecake is a decadent dessert combining the flavors of a classic Samoas cookie with a creamy cheesecake filling, all atop a chocolate cookie crust and finished with a sweet coconut and caramel topping.
Ingredients
Scale
- Chocolate Crust Layer
- 2 ½ 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 cream cheese, softened to room temperature
- 1 ½ 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 the water bath)
- Samoas Cookie Topping
- 2 ¼ cup sweetened shredded coconut
- 1 cup salted caramel sauce (plus more for garnish)
- Garnish
- Chocolate dessert sauce (in a squeeze bottle)
- Caramel dessert sauce (in a squeeze bottle)
- Whipped Topping
- Samoa or Coconut Dream Cookies
Instructions
- Preheat oven to 350°F. Lightly spray a 9-inch springform pan with baker’s spray and line with parchment paper. Wrap the outside with aluminum foil.
- In a medium bowl, combine finely ground chocolate cookie crumbs, unsalted butter, and salt. Mix until it resembles wet sand.
- Press the mixture into an even layer in the bottom of the springform pan.
- Bake the crust for 10 minutes and let it cool at room temperature.
- Lower oven temperature to 325°F.
- In a large mixing bowl, beat cream cheese and sugar on medium speed until smooth. Add vanilla and incorporate eggs one at a time.
- Add sour cream and heavy cream, mixing until the batter is thick and smooth.
- Pour the cheesecake batter into the crust and smooth the top.
- Place in a large roasting pan and pour boiling water to create a water bath. Bake for 1 hour 40-45 minutes.
- After baking, turn off the oven and let the cheesecake cool inside for 1 hour with the door slightly ajar.
- Remove from the oven, run a knife around the edges, and refrigerate for at least 8 hours, preferably overnight.
- For the topping, toast shredded coconut in a skillet over medium heat for 4-6 minutes until fragrant.
- Mix the toasted coconut with salted caramel sauce and spread over the chilled cheesecake.
- Garnish with extra caramel and chocolate sauces.
Notes
- Ensure cream cheese is softened to prevent lumps.
- Chilling the cheesecake overnight is recommended for the best texture.
- Be careful when using boiling water in the water bath to avoid spills.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 38g
- Sodium: 230mg
- Fat: 29g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg