Description

magine a dessert that combines all the best parts of your favorite cookie with the creamy, luxurious experience of a cheesecake. Samoa Cheesecake does just that, bringing layers of flavor and texture that evoke the joy of childhood while offering a sophisticated twist. Inspired by the classic Girl Scout Samoa cookie, this cheesecake takes familiar flavors—caramel, coconut, and chocolate—and elevates them to create a dessert that’s just as much about nostalgia as it is about indulgence.

Ingredients

Crust

Crushed Coconut Caramel Cookies or Graham Crackers: Adds the signature flavor and texture, making it taste like a Samoa cookie.
Melted Butter: To bind the crust and give it that classic, firm cheesecake foundation.

Cheesecake Filling

Cream Cheese: The essential base for any classic cheesecake. Be sure to use full-fat for that rich, creamy texture.
Granulated Sugar: Balances the tanginess of the cream cheese.
Eggs: Helps the cheesecake set and gives it a smooth texture.
Vanilla Extract: Adds warmth and depth to the flavor.
Shredded Sweetened Coconut: For extra coconut flavor and texture, making each bite have a subtle chewiness.
Crushed Cookies: Infuses the filling with that iconic coconut-caramel flavor, giving it a twist that’s different from your typical cheesecake.

Toppings

Caramel Sauce: Store-bought or homemade, this brings the gooey, rich element that Samoa cookies are famous for.
Chocolate Ganache or Drizzle: Adds a luscious chocolate layer, essential to any Samoa-inspired dessert.
Additional Shredded Coconut: Toasted for garnish, adding crunch and enhancing the visual appeal.
Whole Cookies (optional): These make an elegant garnish and give a nod to the inspiration behind this delicious dessert.

Instructions

Prepare the Crust:
Start by greasing a 9-inch springform pan, ensuring the cheesecake won’t stick. In a bowl, mix the crushed cookies or graham crackers with melted butter until you have a texture like wet sand. Press this firmly into the bottom of your springform pan, creating a compact, even layer. Place this in the fridge to chill and firm up while you work on the filling.
Make the Cheesecake Filling:
In a large mixing bowl, beat the cream cheese until smooth and creamy, with no lumps. Slowly add sugar and continue to beat until fully incorporated. Next, add the eggs one by one, mixing each in thoroughly. Then, add the vanilla extract and shredded coconut. Finally, fold in the crushed cookies gently to distribute them throughout the batter.
Pour and Bake:
Carefully pour the filling over the prepared crust, using a spatula to smooth the top. Place the pan on a baking sheet and bake at 325°F for about 60–70 minutes. You’ll know it’s done when the edges are set, but the center still has a slight jiggle. This ensures a creamy texture without overcooking.
Cool Completely:
After baking, turn off the oven and let the cheesecake cool in the oven with the door slightly open. This gradual cooling helps prevent cracks. Once the pan is cool to the touch, place it in the fridge for at least 4 hours, ideally overnight, to let the flavors meld and the texture set.
Top and Decorate:
Drizzle caramel sauce over the top, spreading it with a spoon if necessary for an even layer. Next, drizzle the chocolate ganache or melted chocolate on top, creating a criss-cross pattern. Finish with a sprinkle of toasted coconut and add whole cookies around the edge for a truly impressive presentation.

Notes

Room Temperature Ingredients: Ensure that cream cheese, eggs, and other ingredients are at room temperature to create a smoother filling without lumps.
Water Bath Tip: A water bath can prevent cracks, but if you don’t have one, place a pan of hot water on the rack beneath the cheesecake instead.
Cooling Time: For best results, cool your cheesecake slowly in the oven with the door ajar, then chill it for at least 4 hours (or overnight).
Make Ahead: This cheesecake is great for prepping a day before serving, allowing the flavors to meld beautifully.