Introduction

This Samoa Cheesecake is a delicious twist on a classic favorite, combining creamy cheesecake with the irresistible flavors of Samoa cookies. With a crunchy cookie crust, coconut and caramel notes, and a rich chocolate finish, it’s sure to impress at any gathering.

A slice of cheesecake with three clear layers is shown on a white plate. The bottom layer is a dark, crumbly chocolate crust with a rich black color and slightly rough texture. The middle layer is thick and creamy with a pale yellow color, smooth with faint swirls of caramel. The top layer is decorated with a drizzle of caramel sauce, small dark brown chocolate chips, and golden toasted coconut flakes scattered over the surface. The background shows the rest of the cheesecake with caramel dripping down the sides, sitting on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups Samoa cookies, crushed
5 tablespoons unsalted butter, melted
24 ounces cream cheese, softened
1 cup sugar
3 large eggs
1 teaspoon vanilla extract
½ cup sweetened shredded coconut
Caramel sauce, for drizzling
Chocolate ganache, for decorating
Whole Samoa cookies, for garnish

Instructions

Step 1: Preheat your oven to 325°F (160°C). Crush the Samoa cookies finely and mix them thoroughly with the melted butter. Press this mixture firmly into the base of a springform pan to form an even crust layer.
Step 2: In a large mixing bowl, beat the cream cheese with sugar until smooth. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract until fully incorporated.
Step 3: Gently fold in the crushed Samoa cookies and shredded coconut into the cheesecake batter, ensuring even distribution without overmixing.
Step 4: Pour the filling over the prepared crust. Sprinkle extra shredded coconut and crushed cookies on top to enhance the flavor.
Step 5: Bake the cheesecake for about 50–60 minutes, or until the edges are set but the center still jiggles slightly when you gently shake the pan.
Step 6: Remove from the oven and allow to cool completely in the pan before chilling in the refrigerator for at least 4 hours or overnight.
Step 7: Once chilled, drizzle caramel sauce generously over the cheesecake. Decorate with chocolate ganache and place whole Samoa cookies around the top for an attractive presentation.

Tips & Variations

For a more intense coconut flavor, toast the shredded coconut lightly before folding it into the batter.
If you can’t find Samoa cookies, substitute with any coconut-caramel chocolate cookies for a similar taste.
Use a water bath while baking to prevent cracking and ensure an ultra-smooth cheesecake texture.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Leftovers can also be frozen for up to 1 month; thaw overnight in the fridge before serving. When reheating, allow it to come to room temperature to restore creaminess, but avoid microwaving to prevent texture loss.

How to Serve

A close-up of a thick slice of cheesecake with four visible layers: the bottom is a dark, crumbly crust; above it is a dense, creamy off-white cheesecake layer with light brown swirls; on top of that is a textured tan coconut layer; the top has glossy drizzles of caramel and dark chocolate sauce in stripes. The slice sits on a clear glass plate with a raised dotted pattern, set on a white marbled surface. In the blurry background, there is another slice of cheesecake on a white plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake without eggs?

Yes, you can use an egg substitute such as a commercial egg replacer or a blend of cornstarch and water to maintain the texture, but the cheesecake may be slightly less rich.

How do I prevent the cheesecake from cracking?

To avoid cracks, bake the cheesecake at a low temperature and consider using a water bath. Also, avoid overmixing the batter and don’t open the oven door while baking.

Samoa Cheesecake Recipe

Print Recipe

★★★★★

4.8 from 142 reviews

This Samoa Cheesecake recipe brings together the beloved flavors of the classic Samoa cookie into a creamy, luscious cheesecake. Featuring a crunchy Samoa cookie crust, a rich cream cheese filling infused with shredded coconut and cookie pieces, topped with gooey caramel sauce and decadent chocolate ganache, this dessert is a delightful homage to the iconic treat. Perfect for cookie lovers looking to enjoy a new twist on a favorite flavor.

Author: Stella
Prep Time: 25 minutes
Cook Time: 60 minutes
Total Time: 5 hours 25 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Crust

24 Samoa cookies, crushed
5 tablespoons unsalted butter, melted

Cheesecake Filling

16 oz (450 g) cream cheese, softened
3/4 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
10 Samoa cookies, crushed
3/4 cup sweetened shredded coconut

Toppings

1/2 cup sweetened shredded coconut (additional, for topping)
6 Samoa cookies, crushed (for topping)
3/4 cup caramel sauce
1/2 cup chocolate ganache

Instructions

Preparing the Crust: Begin by preheating your oven to 325°F (163°C). Crush 24 Samoa cookies finely using a food processor or by placing them in a sealed bag and crushing with a rolling pin. Mix the crushed cookies thoroughly with 5 tablespoons of melted unsalted butter until the mixture resembles wet sand. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan to form the crust. Place the crust in the oven and bake for 8-10 minutes to set it slightly, then remove and let cool.
Making the Cheesecake Filling: In a large mixing bowl, beat together 16 ounces of softened cream cheese and 3/4 cup granulated sugar until smooth and creamy. Add 3 large eggs one at a time, beating well after each addition, then stir in 1 teaspoon of vanilla extract. Gently fold in 10 crushed Samoa cookies and 3/4 cup sweetened shredded coconut, ensuring even distribution throughout the batter without overmixing.
Incorporating Samoa Flavors: Pour the cheesecake filling over the cooled crust in the springform pan. Sprinkle the top of the filling with an additional 1/2 cup of shredded coconut and 6 crushed Samoa cookies to heighten the signature flavor profile and add texture.
Baking the Cheesecake: Place the cheesecake on the middle rack of your preheated oven. Bake for approximately 50 to 60 minutes or until the edges are set and the center jiggles slightly when you gently shake the pan. This slow and low baking ensures a creamy, smooth texture without cracking. Once baked, turn off the oven, crack the oven door open, and let the cheesecake cool inside for about an hour to prevent sudden temperature changes.
Cooling and chilling: Remove the cheesecake from the oven and let it cool completely at room temperature before refrigerating. Chill the cheesecake for at least 4 hours or preferably overnight to allow it to set fully and for the flavors to meld.
Creating the Caramel Drizzle: Once the cheesecake is fully chilled, drizzle 3/4 cup of caramel sauce generously over the top in a decorative pattern to complement the coconut and chocolate notes.
Final Assembly and Presentation: Finish by spreading or piping 1/2 cup of chocolate ganache over or along the edges of the cheesecake. Decorate with whole Samoa cookies placed artfully on top for an appealing presentation that echoes the classic cookie’s look and taste. Slice and serve chilled for the best experience.

Notes

For best results, ensure cream cheese is fully softened before mixing to avoid lumps.
Use a springform pan to make removing the cheesecake easier without damage.
Allow the cheesecake to cool slowly to prevent cracking on the surface.
Leftovers should be stored covered in the refrigerator and consumed within 3-4 days.
To make homemade caramel sauce, combine sugar, butter, and cream carefully over low heat.

Keywords: Samoa cheesecake, coconut cheesecake, caramel cheesecake, cookie crust cheesecake, chocolate ganache dessert