Samoa Cheesecake – A Decadent Dessert Inspired by a Cookie Classic
Introduction: A Cheesecake for Caramel Coconut Lovers
If you’re a fan of the iconic Samoa Girl Scout cookie—rich with toasted coconut, drizzled with chocolate, and layered with buttery caramel—then you’re going to fall head over heels for this Samoa Cheesecake. With a velvety smooth cheesecake base, a chocolate cookie crust, a luscious coconut caramel topping, and generous garnishes, it’s everything you love about the cookie… in cheesecake form!
Whether you’re making this for a holiday, special celebration, or just to spoil your family (and yourself!), this show-stopping dessert will steal the spotlight every time.
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Why You’ll Love This Samoa Cheesecake
Inspired by one of the most beloved cookies
A rich, creamy cheesecake that’s perfectly balanced with crunch and gooey caramel
Great for make-ahead entertaining
Ideal for potlucks, bake sales, and birthdays
Naturally crowd-pleasing with its chocolate, caramel, and coconut combination
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Ingredients
Chocolate Cookie Crust:
2½ cups chocolate sandwich cookie crumbs (about 24 cookies, finely crushed)
6 tbsp unsalted butter, melted
½ tsp salt
Cheesecake Layer:
3 (8 oz) blocks cream cheese, softened
1½ cups granulated sugar
1 tbsp vanilla extract
4 large eggs
½ cup sour cream
3 tbsp heavy cream
4–6 cups boiling water (for water bath)
Samoa Topping:
2¼ cups sweetened shredded coconut, toasted
1 cup salted caramel sauce (store-bought or homemade)
Garnishes:
Chocolate dessert sauce
Caramel dessert sauce
Whipped topping
Samoa or Coconut Dream Cookies (for decorating)
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Instructions
Step 1: Prepare the Crust
1. Preheat oven to 325°F (160°C).
2. In a bowl, combine cookie crumbs, melted butter, and salt until the texture resembles wet sand.
3. Press into the bottom of a 9-inch springform pan.
4. Bake crust for 10 minutes and set aside to cool.
Step 2: Toast the Coconut
1. Spread shredded coconut on a baking sheet.
2. Toast in the oven at 325°F for 6–8 minutes, stirring halfway, until golden brown.
3. Set aside.
Step 3: Make the Cheesecake Batter
1. In a large bowl, beat cream cheese until smooth (2–3 minutes).
2. Add sugar and mix until combined.
3. Add vanilla, sour cream, and heavy cream. Mix well.
4. Add eggs one at a time, mixing slowly until fully incorporated.
Step 4: Bake the Cheesecake
1. Pour the batter over the pre-baked crust.
2. Place the springform pan in a larger roasting pan and add boiling water to create a water bath (1 inch up the sides).
3. Bake for 60–70 minutes, or until the center is just set and slightly jiggly.
4. Turn off oven and crack the door. Let the cheesecake rest for 1 hour.
5. Remove from oven, chill uncovered for 4 hours, then cover and chill for at least 4 more hours (or overnight).
Step 5: Add the Samoa Topping
1. Mix the toasted coconut with the caramel sauce.
2. Spread evenly over the chilled cheesecake.
Step 6: Garnish & Serve
1. Drizzle chocolate and caramel sauces over the top.
2. Pipe whipped topping around the edges.
3. Decorate with halved or whole Samoa cookies.
4. Slice and serve!
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Tips for Success
Use full-fat cream cheese for best texture.
Don’t overmix the batter to avoid cracking.
Always use a water bath to ensure an even bake and creamy consistency.
Toast the coconut ahead of time for deeper flavor.
Let the cheesecake chill thoroughly to firm up before slicing.
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Variations
1. Mini Samoa Cheesecakes
Use a muffin tin lined with cupcake liners. Reduce baking time to 18–22 minutes.
2. No-Bake Samoa Cheesecake
Make a no-bake cheesecake filling with whipped cream and gelatin for a quicker version.
3. Chocolate Cheesecake Base
Add 1/2 cup cocoa powder to the batter for a double chocolate version.
4. Salted Caramel Pecan Twist
Top with candied pecans or walnuts in addition to the coconut.
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Make-Ahead & Storage
Make-ahead: Cheesecake can be made 2–3 days ahead of time. Add topping and garnish the day of serving.
Storage: Store covered in the fridge for up to 5 days.
Freezer-friendly: Freeze slices individually wrapped in plastic and foil. Thaw overnight in the fridge before serving.
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Nutrition Information (Per Slice – Approximate)
Calories: 610
Fat: 45g
Carbs: 46g
Sugar: 35g
Protein: 7g
> Exact values will vary based on toppings and crust thickness.
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FAQs
Can I use store-bought crust?
Yes! A pre-made chocolate cookie crust works for smaller cheesecakes.
How do I prevent cracks?
Use a water bath, don’t overmix, and cool slowly in the oven.
Can I make this gluten-free?
Use gluten-free chocolate cookies for the crust and check all sauce ingredients.
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Conclusion: Cookie Lovers Rejoice!
This Samoa Cheesecake is a luxurious, layered dessert that turns a nostalgic cookie into a gourmet masterpiece. Whether you’re bringing it to a gathering or treating yourself at home, this cheesecake is bound to earn rave reviews. Sweet, salty, crunchy, creamy—it hits every note of dessert perfection.
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Call to Action
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