Description
Samoa Cheesecake is a rich and creamy dessert inspired by the classic Girl Scout cookie. With a chocolatey OREO crust, luscious cheesecake filling, and a gooey topping of toasted coconut, caramel, and chocolate drizzle, this decadent treat is perfect for coconut lovers and dessert enthusiasts alike. A show-stopping centerpiece for holidays, birthdays, or special occasions!
Ingredients
- For the Crust:
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OREO cookies (crushed)
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Unsalted butter (melted)
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Pinch of salt
For the Filling:
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Full-fat cream cheese (softened)
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Granulated sugar
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Vanilla extract
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Eggs
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Sour cream (or plain Greek yogurt)
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Heavy cream
For the Topping:
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Sweetened shredded coconut (toasted)
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Salted caramel dessert sauce
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Chocolate dessert sauce
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Whipped topping (Cool Whip or homemade)
Instructions
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Prep the Pan: Wrap springform pan in foil, line bottom with parchment, and spray with baking spray.
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Make the Crust: Mix crushed OREOs, melted butter, and salt. Press into pan and bake at 350°F for 10 minutes. Cool completely.
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Make the Filling: Beat cream cheese and sugar until smooth. Add vanilla, then eggs one at a time. Mix in sour cream and heavy cream until creamy.
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Bake: Pour batter into pan. Place pan in a roasting dish with hot water (water bath). Bake at 325°F for 1 hour 40–45 minutes until just set.
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Cool: Turn oven off, crack the door, and cool cheesecake for 1 hour. Then refrigerate for at least 8 hours or overnight.
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Toast Coconut: In a dry pan over medium heat, toast shredded coconut until golden and fragrant, stirring constantly.
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Add Topping: Mix toasted coconut with caramel sauce and spread over chilled cheesecake.
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Decorate: Drizzle chocolate and caramel sauces over top. Garnish with whipped topping and Samoa cookies.
Notes
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For a no-bake version, use a no-bake cheesecake base and chill to set.
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Use chocolate graham crackers as an alternative crust.
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Add chopped pecans or nuts for extra texture.
- Dairy-free options: Substitute plant-based cream cheese, sour cream, and coconut cream.