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Samoa Cheesecake Recipe

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This Samoa Cheesecake is a decadent dessert inspired by the beloved Samoas cookie. Featuring a rich chocolate cookie crust, a creamy and smooth cheesecake layer baked in a water bath, and topped with a luscious caramel-coconut mixture and drizzles of chocolate and caramel sauces, this cheesecake perfectly balances creamy, crunchy, chocolatey, and caramel flavors. Ideal for special occasions or cookie lovers craving a gourmet twist.

  • Author: Emma
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 55 minutes
  • Total Time: 10 hours 25 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Crust:

  • 2 ½ 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 cream cheese (softened to room temperature, four 8-ounce blocks)
  • 1 ½ cups granulated sugar
  • 1 tablespoon vanilla extract
  • 4 large eggs (room temperature)
  • ½ cup sour cream
  • 3 tablespoons heavy cream

Topping:

  • 2 ¼ cups sweetened shredded coconut
  • 1 cup salted caramel sauce (plus more for garnish, Mrs. Richardson’s brand recommended)
  • Chocolate dessert sauce (in a squeeze bottle, Ghirardelli brand recommended)
  • Caramel dessert sauce (in a squeeze bottle, Mrs. Richardson’s or Ghirardelli brand recommended)
  • Samoa or Coconut Dream Cookies (for garnish and inspiration)
  • 4 to 6 cups boiling water (for the water bath to bake the cheesecake)

Instructions

  1. Prepare the Chocolate Crust: Preheat your oven to 350°F. Lightly spray a 9-inch springform pan with baker’s spray and line the bottom with a parchment paper round. Wrap the outside of the pan in two layers of heavy-duty aluminum foil to prevent water from leaking during the water bath baking. Set aside.
    In a medium bowl, combine the finely ground chocolate cookie crumbs, melted butter, and salt. Mix until the crumbs look like wet sand. Press the mixture evenly into the bottom of the prepared pan to form the crust. Bake on the center rack for 10 minutes. Remove and let cool while preparing the cheesecake batter.
  2. Lower Oven Temperature: Reduce oven temperature to 325°F for the cheesecake baking.
  3. Make the Cheesecake Batter: In a large mixing bowl or stand mixer fitted with paddle attachment, beat the softened cream cheese with granulated sugar on medium speed until completely smooth with no lumps.
    Add vanilla extract and then the eggs one at a time, mixing on low speed until each is fully incorporated. Scrape the bowl to ensure even mixing throughout.
    Add the sour cream and heavy cream and mix on low speed for 1 to 2 minutes until the batter is thick and smooth.
  4. Assemble and Bake the Cheesecake: Pour the cheesecake batter into the cooled crust and spread evenly. Place the springform pan into a large roasting pan.
    Carefully pour boiling water into the roasting pan until it reaches about 1 inch up the sides of the springform pan.
    Bake for 1 hour and 40 to 45 minutes, or until the top is lightly golden and the center is just set but still slightly jiggly.
    Turn off oven heat, slightly open the oven door, and let the cheesecake cool slowly in the oven for 1 hour.
  5. Chill the Cheesecake: Remove the cheesecake from the water bath and take off the foil wrap. Run a thin-bladed knife around the edges to loosen. Refrigerate the cheesecake for at least 8 hours, preferably overnight, to fully set and chill.
  6. Prepare the Samoa Cookie Topping: In a large dry skillet over medium heat, toast the shredded coconut for 4 to 6 minutes until fragrant and lightly golden. Remove from heat and cool slightly.
    Combine the toasted coconut with the salted caramel sauce in a bowl and stir well to form a thick mixture.
  7. Assemble the Topping: After the cheesecake is fully chilled, remove the springform pan sides and transfer the cheesecake carefully to a serving plate.
    Using a large spoon or cookie scoop, dollop the caramel-coconut topping evenly over the cheesecake, then gently spread into an even layer with an offset spatula.
  8. Garnish: Drizzle additional caramel and chocolate dessert sauces over the top to imitate the classic look of the Samoas cookie. Add whole Samoa or Coconut Dream cookies on the side or as decoration to enhance presentation.

Notes

  • Ensure all dairy ingredients, especially the cream cheese and eggs, are at room temperature to avoid lumps in the batter.
  • Wrapping the springform pan with foil is essential to prevent water from leaking into the cheesecake during the water bath bake.
  • Use freshly boiling water for the water bath to ensure even gentle baking and prevent cracking.
  • Slow cooling in the oven after baking helps prevent cracking on the cheesecake surface.
  • Allowing the cheesecake to chill overnight results in the best texture and flavor.
  • Gently spreading the topping with an offset spatula helps keep the layer uniform without crushing the cheesecake.
  • Classic brands mentioned (OREO, Mrs. Richardson’s, Ghirardelli) are recommended for authentic flavor but can be substituted with equivalents.

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