Description
Inspired by the beloved Girl Scout cookie, this Samoa Cheesecake features a rich, creamy filling over a chocolate cookie crust, topped with gooey coconut caramel and a drizzle of chocolate. It’s indulgent, irresistible, and perfect for celebrations or whenever you want to impress.
Ingredients
For the Crust:
-
1 1/2 cups chocolate cookie crumbs (e.g., Oreos, crushed)
-
5 tbsp unsalted butter, melted
For the Cheesecake Filling:
-
3 (8 oz) blocks cream cheese, softened
-
3/4 cup granulated sugar
-
1 tsp vanilla extract
-
3 large eggs
-
1/2 cup sour cream
-
1/2 cup heavy cream
For the Coconut Caramel Topping:
-
1 cup sweetened shredded coconut, toasted
-
1/2 cup caramel sauce (store-bought or homemade)
-
1/4 cup heavy cream
For Garnish:
-
1/4 cup chocolate chips or melting chocolate, melted for drizzle
Instructions
-
Prepare Crust:
Mix chocolate cookie crumbs and melted butter. Press into a springform pan. Bake at 325°F (160°C) for 10 minutes. Cool slightly. -
Make Cheesecake:
Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla, sour cream, and heavy cream. Pour over crust.
Bake at 325°F for 50–60 minutes until set but slightly jiggly in the center. Turn off oven, crack the door, and let cool for 1 hour. Chill for at least 4 hours or overnight. -
Add Topping:
Toast coconut in a dry pan until golden. Mix with caramel sauce and heavy cream. Spread over chilled cheesecake. -
Garnish:
Drizzle melted chocolate over the top in Samoa cookie fashion. Chill until set before slicing.
Notes
-
For extra flavor, add a pinch of sea salt to the caramel.
-
Use a water bath during baking to prevent cracks.
-
The cheesecake can be made 1–2 days ahead.
-
For homemade caramel, melt 1/2 cup sugar and whisk in 1/4 cup cream + 2 tbsp butter.
- Prep Time: 30 minutes
- Cook Time: 1 hour (plus chilling)
Nutrition
- Calories: 480kal
- Sugar: 30g
- Sodium: 220mg
- Fat: 35g
- Saturated Fat: 20g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g