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Samoa Cheesecake Recipe

Samoa Cheesecake Recipe
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★★★★★

4.9 from 24 reviews

This Samoa Cheesecake is a luscious dessert inspired by the beloved Samoa Girl Scout cookies. Featuring a rich cream cheese filling infused with crushed Samoa cookies and shredded coconut, it rests on a cookie crust and is topped with caramel sauce, chocolate ganache, and more cookie pieces. A perfect blend of creamy, sweet, coconutty, and chocolate flavors, this cheesecake offers a nostalgic and indulgent treat for any occasion.

Ingredients

Scale

Crust

  • 1 1/2 cups crushed Samoa cookies (about 15–20 cookies)
  • 6 tablespoons unsalted butter, melted

Cheesecake Filling

  • 24 oz (3 packages) cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup crushed Samoa cookies
  • 1/2 cup sweetened shredded coconut, plus extra for topping

Toppings

  • 1/2 cup caramel sauce
  • 1/2 cup chocolate ganache
  • Whole Samoa cookies for decoration

Instructions

  1. Prepare the Crust: Crush the Samoa cookies finely and mix them thoroughly with melted unsalted butter. Press this mixture firmly and evenly into the base of a 9-inch springform pan to form the crust. Chill in the refrigerator while preparing the filling to set.
  2. Make Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add sugar, continuing to beat until fully incorporated. Add eggs one at a time, blending well after each addition. Stir in vanilla extract. Gently fold in the crushed Samoa cookies and shredded coconut to infuse the filling with the signature flavors.
  3. Incorporate Samoa Flavors on Top: Pour the cheesecake filling over the chilled crust in the springform pan. Sprinkle additional shredded coconut and crushed Samoa cookies evenly over the top to enhance the coconut and cookie flavors throughout the cheesecake.
  4. Bake the Cheesecake: Preheat your oven to 325°F (163°C). Place the springform pan on a baking sheet or in a water bath to help prevent cracking while baking. Bake until the edges are set but the center still jiggles slightly when moved, approximately 50-60 minutes. Remove from oven and allow to cool at room temperature.
  5. Create the Caramel Drizzle: Once the cheesecake has cooled completely, drizzle it generously with caramel sauce, spreading it over the surface to add a luscious sweetness that complements the coconut and chocolate notes.
  6. Final Assembly and Presentation: Decorate the top of the cheesecake with chocolate ganache by drizzling or spreading it artistically. Garnish with whole Samoa cookies placed around or on top of the cheesecake for an attractive and authentic look. Refrigerate the finished cheesecake for at least 4 hours or overnight before serving to allow flavors to meld and the texture to set perfectly.

Notes

  • Ensure all ingredients, especially cream cheese and eggs, are at room temperature for a smoother, lump-free batter.
  • Using a water bath during baking helps prevent cracks on the cheesecake surface and ensures even cooking.
  • Refrigerate the cheesecake for several hours or overnight before serving for optimal texture and flavor development.
  • Feel free to experiment by swapping Samoa cookies with gluten-free versions for dietary needs or incorporating toasted almonds for added crunch.
  • Store leftover cheesecake covered tightly in the refrigerator for up to five days to maintain freshness.
  • Serve chilled slices with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert experience.

Nutrition

Keywords: Samoa cheesecake, Girl Scout cookie cheesecake, coconut cheesecake, caramel cheesecake, chocolate ganache cheesecake, cookie crust cheesecake

Find it online: https://tastybynova.com/samoa-cheesecake-recipe/