Print

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

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