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:
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Rich, creamy, and indulgent texture
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Inspired by a beloved cookie flavor
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Ideal for holidays, birthdays, and special occasions
Ingredients Breakdown:
For the Crust:
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24 Oreo cookies – Crushed to form a chocolatey, cookie base.
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4 tablespoons melted butter – Binds the cookie crumbs into a firm crust.
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Pinch of salt – Enhances and balances the sweetness.
For the Cheesecake Filling:
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3 (8 oz) cream cheese bricks – The rich, creamy base of the cheesecake.
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1 cup granulated sugar – Sweetens the filling.
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1 cup Greek yogurt – Adds tang and a silky texture.
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2 teaspoons vanilla extract – Infuses warmth and depth of flavor.
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3 eggs – Binds the filling and helps it set during baking.
For the Topping:
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2 cups shredded sweetened coconut – Toasted for a nutty, crunchy contrast.
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1 3/4 cups caramel sauce – Mixed with the coconut and spread over the cheesecake.
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4 oz dark chocolate – Melted and drizzled for that signature Samoa cookie finish.
Tips and Tricks:
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Room Temperature Ingredients: Ensures a smooth, lump-free filling.
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Water Bath Baking: Prevents cracks and ensures even baking.
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Chill Time: Don’t rush it—overnight chilling gives the best texture and flavor.
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Clean Knife Slices: Dip your knife in warm water and wipe clean between cuts.
Variations and Customizations:
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Nutty Twist: Add chopped pecans or almonds to the topping.
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Gluten-Free Version: Use gluten-free sandwich cookies for the crust.
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Mini Cheesecakes: Use a muffin tin for individual servings.
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Salted Caramel: Use sea salt caramel for a gourmet upgrade.
Pairing Suggestions:
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Coffee: A bold espresso cuts through the sweetness.
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Vanilla Ice Cream: Adds a creamy, cooling contrast.
Storage Instructions:
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Refrigerator: Store in an airtight container for up to 5 days.
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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.
