Samoa Cheesecake

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This Samoa Cheesecake is a decadent, show-stopping dessert inspired by the beloved Girl Scout cookie. Featuring a rich Oreo cookie crust, a smooth and creamy cheesecake filling, and a luxurious topping of toasted coconut, gooey caramel, and dark chocolate drizzle—every slice is a perfect blend of crunch, creaminess, and caramel-chocolate bliss. It’s the ultimate indulgence for coconut and cheesecake lovers alike!

Why You’ll Love This Recipe:

• Rich, creamy, and indulgent texture

• Inspired by a beloved cookie flavor

• Ideal for holidays, birthdays, and special occasions

Ingredients Breakdown:

For the Crust:

• 24 Oreo cookies – Crushed to form a chocolatey, cookie base.

• 4 tablespoons melted butter – Binds the cookie crumbs into a firm crust.

• Pinch of salt – Enhances and balances the sweetness.

For the Cheesecake Filling:

• 3 (8 oz) cream cheese bricks – The rich, creamy base of the cheesecake.

• 1 cup granulated sugar – Sweetens the filling.

• 1 cup Greek yogurt – Adds tang and a silky texture.

• 2 teaspoons vanilla extract – Infuses warmth and depth of flavor.

• 3 eggs – Binds the filling and helps it set during baking.

For the Topping:

• 2 cups shredded sweetened coconut – Toasted for a nutty, crunchy contrast.

• 1 3/4 cups caramel sauce – Mixed with the coconut and spread over the cheesecake.

• 4 oz dark chocolate – Melted and drizzled for that signature Samoa cookie finish.

Tips and Tricks:

• Room Temperature Ingredients: Ensures a smooth, lump-free filling.

• Water Bath Baking: Prevents cracks and ensures even baking.

• Chill Time: Don’t rush it—overnight chilling gives the best texture and flavor.

• Clean Knife Slices: Dip your knife in warm water and wipe clean between cuts.

Variations and Customizations:

• Nutty Twist: Add chopped pecans or almonds to the topping.

• Gluten-Free Version: Use gluten-free sandwich cookies for the crust.

• Mini Cheesecakes: Use a muffin tin for individual servings.

• Salted Caramel: Use sea salt caramel for a gourmet upgrade.

Pairing Suggestions:

• Coffee: A bold espresso cuts through the sweetness.

• Vanilla Ice Cream: Adds a creamy, cooling contrast.

Storage Instructions:

• Refrigerator: Store in an airtight container for up to 5 days.

• Freezer: Freeze individual slices wrapped in plastic and foil for up to 2 months. Thaw overnight in the fridge before serving.

Popular Questions:

Can I use store-bought caramel sauce?

Absolutely! Store-bought caramel works great and saves time. For a homemade option, you can melt sugar and butter together for a quick caramel.

Can I make this cheesecake ahead of time?

Yes! This dessert is perfect for making 1–2 days in advance, allowing the flavors to fully develop.

How do I know when the cheesecake is done?

The center should jiggle slightly like gelatin when nudged, but not look wet or soupy.

Samoa Cheesecake

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• Author: easysweetmeal
• Total Time: 6 hours (including chilling)
• Yield: 12 servings 1x

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Description

A dreamy homage to the iconic cookie! Creamy cheesecake sits on an Oreo crust, topped with toasted coconut, silky caramel, and dark chocolate drizzle—every bite is a perfect balance of crunch, richness, and tropical sweetness

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Ingredients

Scale 1x2x3x

• 24 Oreo cookies, crushed into fine crumbs

• 4 tablespoons unsalted butter, melted

• Pinch of salt

• 3 (8 oz) blocks cream cheese, softened

• 1 cup granulated sugar

• 1 cup plain Greek yogurt

• 2 teaspoons vanilla extract

• 3 large eggs

• 2 cups shredded sweetened coconut

• 1 ¾ cups caramel sauce (plus more for drizzling)

• 4 oz dark chocolate, melted

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Instructions

Step 1: Prep the Pan

• Preheat oven to 325°F (163°C).

• Wrap the outside of a 9-inch springform pan in aluminum foil to prepare for a water bath.

Step 2: Make the Crust

1. Combine crushed Oreos, melted butter, and salt.

2. Press the mixture firmly into the bottom of the pan.

3. Bake for 10 minutes, then remove and let cool.

Step 3: Prepare the Filling

1. In a large bowl, beat cream cheese until smooth.

2. Add sugar, Greek yogurt, and vanilla; beat until combined.

3. Add eggs one at a time, mixing on low speed.

4. Pour the filling over the crust and smooth the top.

Step 4: Bake the Cheesecake

• Place the pan inside a larger roasting pan.

• Fill the outer pan halfway with hot water.

• Bake for 1 hour 30 minutes, or until the center is nearly set.

• Turn off the oven, crack the door, and let cheesecake sit for 1 hour.

Step 5: Cool and Chill

• Remove cheesecake and let cool completely.

• Cover and refrigerate for at least 4 hours or overnight.

Step 6: Toast the Coconut

• In a dry skillet over medium heat, toast the shredded coconut until golden brown, stirring frequently.

Step 7: Make the Topping

1. Stir toasted coconut into the caramel sauce.

2. Spread caramel-coconut mixture over chilled cheesecake.

3. Drizzle melted dark chocolate across the top.

Notes

• This recipe is inspired by Samoa cookies and designed to be ultra-decadent.

• For easy cleanup, line the bottom of your springform pan with parchment paper.

• Drizzle with extra caramel and chocolate before serving for a bakery-style finish.

• Prep Time: 25 minutes
• Cook Time: 1 hour 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

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