Introduction
This Samoa Cheesecake transforms the iconic flavors of the beloved cookie into a decadent dessert masterpiece. You get layers of rich, chocolate cookie crust, creamy cheesecake infused with toasted coconut and salted caramel, and a final artistic drizzle of caramel and chocolate. It’s a show-stopping treat that perfectly balances sweet, salty, and nutty coconut flavors.
Prep & Cook Time
- Prep Time: 30 minutes
- Cook Time: 100 minutes
- Total Time: 2 hours 10 minutes (plus cooling/chilling time)
- Servings: 8
Ingredients
- 2½ cups chocolate sandwich cookie crumbs (from 26 original OREO cookies, finely ground)
- 6 tablespoons unsalted butter (melted and cooled)
- ½ teaspoon salt
- 32 ounces (4 8-ounce) blocks cream cheese (softened to room temperature)
- 1½ cups granulated sugar
- 1 tablespoon vanilla powder (use half this amount if you prefer less rich vanilla flavor)
- 4 large eggs (room temperature)
- ½ cup sour cream
- 3 tablespoons heavy cream
- 4-6 cups boiling water (for the water bath to bake the cheesecake)
- 2¼ cup sweetened shredded coconut
- 1 cup salted caramel sauce (Mrs. Richardson’s brand, plus more to use as garnish)
- Chocolate dessert sauce (in a squeeze bottle, Ghirardelli brand)
- Caramel dessert sauce (in a squeeze bottle, Mrs. Richardson’s or Ghirardelli brand)
- Whipped topping
- Samoa or Coconut Dream Cookies
Instructions
- Preheat oven to 350°F (175°C). Spread the 2¼ cups shredded coconut on a baking sheet and toast for 5-10 minutes, stirring halfway, until golden. Let cool completely.
- In a medium bowl, mix the chocolate sandwich cookie crumbs, melted butter, and salt. Press firmly into the bottom and slightly up the sides of a 9-inch springform pan. Bake for 10 minutes. Let cool on a wire rack. Reduce oven temperature to 325°F (160°C).
- Wrap the outside of the springform pan tightly with 2-3 layers of heavy-duty aluminum foil to prevent water seepage.
- In a large bowl, beat the softened cream cheese and granulated sugar until completely smooth. Beat in the vanilla powder (use half this amount if you prefer less rich vanilla flavor).
- Add the eggs one at a time, beating on low speed after each until just combined. Scrape down the bowl. Stir in the sour cream and heavy cream until smooth.
- Fold in the 1 cup of salted caramel sauce and all of the toasted coconut until evenly distributed.
- Pour the cheesecake filling over the cooled crust. Place the springform pan inside a larger roasting pan. Carefully pour the boiling water into the roasting pan until it reaches halfway up the sides of the springform pan.
- Bake for 60-75 minutes, or until the edges are set and the center is slightly wobbly. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
- Remove the cheesecake from the water bath, remove the foil, and cool completely on a wire rack. Then refrigerate for at least 6 hours, preferably overnight.
- Before serving, run a thin knife around the edge of the cheesecake and release the springform ring. Garnish with dollops of whipped topping, a drizzle of both the chocolate and caramel dessert sauces, and crumbled Samoa or Coconut Dream Cookies.
Variations
- Cheesecake Bars: Press the crust into a 9×13 pan, top with the filling, and bake until set (adjust time down). Chill and cut into squares.
- Mini Cheesecakes: Use a muffin tin with liners. Press a tablespoon of crust into each, fill ¾ full with batter, and bake for about 20 minutes.
- Frozen Twist: After baking and chilling, freeze the cheesecake solid. Serve it semi-frozen for a firmer, ice cream-like texture.
- Deconstructed Parfait: Crumble the baked crust and layer it in glasses with dollops of the cheesecake filling, toasted coconut, and sauces.
Tips for Success
- Ensure all dairy ingredients (cream cheese, eggs, sour cream) are truly at room temperature to prevent a lumpy batter and ensure even baking.
- Toasting the coconut is non-negotiable; it deepens the flavor and prevents a soggy texture in the cheesecake.
- When making the water bath, place the roasting pan in the oven first, then pour in the boiling water—it’s much safer than carrying a full pan.
- Avoid overmixing the batter after adding the eggs, as this incorporates too much air and can cause cracks during baking.
Storage & Reheating
Store the cheesecake covered tightly in the refrigerator for up to 5 days. For longer storage, wrap individual slices or the whole cheesecake (without garnishes) tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw in the refrigerator overnight. This cheesecake is best served chilled and does not require reheating.
FAQ
Can I use homemade caramel sauce?
Yes, you can substitute the 1 cup of jarred salted caramel sauce with a thick homemade version. Ensure it’s completely cooled before folding into the batter.
Why did my cheesecake crack?
The most common causes are overmixing the batter (adding too much air), a sudden temperature change, or overbaking. The water bath and slow cooling process in this recipe are designed to prevent cracks.
Can I make this without a water bath?
It is not recommended. The water bath provides gentle, even heat which is crucial for the creamy texture and to prevent cracks and over-browning.
Do I have to use the specific brand of sauces listed?
No, you can use other high-quality brands. The specific brands are noted for their reliable consistency and flavor.
What’s the best way to finely grind the cookies?
Place them (filling and all) in a food processor and pulse into fine crumbs, or place them in a sealed ziplock bag and crush with a rolling pin.
Can I make this gluten-free?
Yes, simply use gluten-free chocolate sandwich cookies for the crust and ensure your garnishing cookies are gluten-free.