Description
This Samoa Cheesecake with Coconut Topping is a decadent dessert inspired by the popular Samoa cookies. It features a rich chocolate cookie crust, a smooth and creamy cheesecake layer, and a luscious topping of toasted coconut combined with salted caramel sauce. Finished with drizzles of chocolate and caramel sauces and optional Samoa cookies, this cheesecake is perfect for any special occasion or a sweet indulgence.
Ingredients
Scale
Chocolate Crust Layer
- 2½ 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 (4 8-ounce blocks) cream cheese, softened to room temperature
- 1½ cups granulated sugar
- 1 tablespoon vanilla extract
- 4 large eggs, room temperature
- ½ cup sour cream
- 3 tablespoons heavy cream
- 4–6 cups boiling water (for the water bath)
Samoa Cookie Topping
- 2¼ cups sweetened shredded coconut
- 1 cup salted caramel sauce (Mrs. Richardson’s brand or equivalent), plus more for garnish
Garnish
- Chocolate dessert sauce in a squeeze bottle (Ghirardelli brand recommended)
- Caramel dessert sauce in a squeeze bottle (Mrs. Richardson’s or Ghirardelli brand)
- Whipped topping
- Samoa or Coconut Dream Cookies (optional)
Instructions
- Prepare the Chocolate Crust: Combine the finely ground chocolate sandwich cookie crumbs with melted unsalted butter and salt in a mixing bowl. Stir well until the mixture is fully combined and resembles wet sand. Press the mixture firmly into the base of a springform pan to form an even crust layer. Set aside.
- Make the Cheesecake Batter: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add the granulated sugar and vanilla extract, mixing continuously. Add eggs one at a time, beating well after each addition. Next, blend in the sour cream and heavy cream to create a rich, silky batter.
- Assemble and Prepare for Baking: Pour the cheesecake batter evenly over the prepared chocolate crust. Tap the pan gently to release air bubbles.
- Prepare the Water Bath: Place the springform pan inside a larger roasting pan. Pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan, ensuring the water bath helps provide even heat and prevents cracking during baking.
- Bake the Cheesecake: Place the roasting pan with the cheesecake and water bath in a preheated oven at 325°F (163°C). Bake for approximately 55-65 minutes, or until the edges are set and the center slightly jiggles when the pan is gently shaken.
- Toast the Coconut Topping: While the cheesecake bakes, spread the shredded coconut evenly on a baking sheet. Toast in the oven at 325°F (163°C) for 5-7 minutes, stirring occasionally, until golden and fragrant. Remove from oven and allow to cool.
- Prepare the Samoa Cookie Topping: In a bowl, combine the toasted shredded coconut with 1 cup of salted caramel sauce. Stir gently to fully coat the coconut in caramel.
- Cool the Cheesecake: After baking, carefully remove the cheesecake from the water bath and release it from the springform pan. Allow it to cool to room temperature, then refrigerate for at least 4 hours or preferably overnight to set completely.
- Add the Topping and Garnishes: Once chilled, evenly spread the Samoa cookie topping (coconut and caramel mixture) over the top of the cheesecake. Drizzle with additional chocolate and caramel dessert sauces from squeeze bottles. Add whipped topping around the edges or as desired, and optionally garnish with Samoa or Coconut Dream cookies for an extra festive look.
- Serve: Slice the cheesecake with a warm, clean knife for neat pieces and serve chilled. Enjoy a luscious and indulgent dessert with layers of chocolate, creamy cheesecake, caramel, and toasted coconut.
Notes
- Ensure cream cheese and eggs are at room temperature to avoid lumps in the batter.
- Use a water bath during baking to prevent cracking on the cheesecake surface.
- To easily slice the cheesecake, wipe the knife clean between cuts and warm it slightly in hot water.
- For a deeper chocolate flavor in the crust, consider using double-stuffed sandwich cookies.
- Store leftover cheesecake covered in the refrigerator for up to 4-5 days.
Keywords: Samoa cheesecake, coconut topping, chocolate crust, salted caramel, toasted coconut, dessert, baked cheesecake, creamy cheesecake, Samoa cookies