Samoa Cheesecake

Why You’ll Love This Recipe

• Combines the irresistible flavors of Samoa cookies caramel, coconut, and chocolate into a rich, creamy cheesecake.
• Perfect for cookie lovers and cheesecake fans alike.
• Gorgeous layered appearance that’s ideal for special occasions.
• Make-ahead friendly for stress-free entertaining.
• Customizable with extra caramel drizzle or a chocolate swirl.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust:
Samoa cookies, crushed
Unsalted butter, melted

For the cheesecake filling:
Cream cheese, softened
Sugar
Eggs
Vanilla extract

For the topping:
Sweetened shredded coconut, toasted
Caramel sauce
Chocolate ganache

Directions

1. Prepare the crust: Crush Samoa cookies until fine crumbs form. Mix with melted butter and press firmly into the bottom of a 9-inch springform pan. Chill while preparing the filling.
2. Make the filling: In a large mixing bowl, beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing on low speed until just combined. Stir in vanilla extract.
3. Bake: Pour filling over the crust and smooth the top. Bake at 325°F (160°C) for 50–60 minutes, or until the edges are set and the center has a slight jiggle.
4. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Remove, cool completely, and refrigerate for at least 4 hours or overnight.
5. Prepare the topping: Toast shredded coconut in a dry skillet or oven until golden. Spread a generous layer of caramel sauce over the chilled cheesecake. Sprinkle with toasted coconut, pressing lightly so it adheres. Drizzle chocolate ganache over the top.
6. For extra indulgence, add more caramel drizzle before serving.

Servings and timing

Serves 10–12 slices
Prep time: 25 minutes
Bake time: 50–60 minutes
Chill time: at least 4 hours
Total time: approximately 6 hours including chilling

Variations

• Cookie swap: Use shortbread or graham crackers if Samoa cookies aren’t available, adding extra caramel and coconut to mimic the flavor.
• No-bake version: Use a no-bake cheesecake base and skip the oven for a quicker dessert.
• Mini cheesecakes: Make in a muffin tin for individual servings reduce bake time to about 20 minutes.
• Extra chocolate: Add a chocolate swirl into the cheesecake batter before baking.

Storage/Reheating

Store covered in the refrigerator for up to 4 days. For longer storage, freeze slices without toppings for up to 2 months. Thaw overnight in the fridge and add caramel, coconut, and ganache before serving. Do not reheat serve chilled.

FAQs

1. Can I make this without Samoa cookies?

Yes use graham crackers or chocolate cookies and add coconut, caramel, and chocolate layers to replicate the flavor.

2. How do I toast coconut evenly?

Spread it in a thin layer and stir frequently while toasting in the oven or skillet.

3. Can I use store-bought caramel sauce?

Absolutely just choose a thick, rich caramel for best results.

4. Is a water bath necessary?

It helps prevent cracks, but you can bake without it if you don’t mind a more rustic look.

5. Can I use light cream cheese?

Full-fat cream cheese gives the richest texture, but light can be used with slightly less creaminess.

6. How do I make chocolate ganache?

Heat equal parts cream and chopped chocolate until smooth and glossy.

7. Can I prepare the toppings ahead?

Yes toast coconut and prepare ganache up to 2 days ahead. Store separately and add just before serving.

8. Can I make this gluten-free?

Yes use gluten-free cookies for the crust.

9. How do I get clean slices?

Use a hot, sharp knife and wipe it clean between each cut.

10. Can I add extra toppings?

Yes try adding chopped Samoa cookies, a sprinkle of sea salt, or a drizzle of white chocolate.

Conclusion

Samoa Cheesecake transforms the iconic cookie into a show-stopping dessert, blending creamy cheesecake with layers of caramel, coconut, and chocolate. Whether for a celebration or just to satisfy a craving, it’s a decadent treat that’s sure to impress.

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