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This Samoa Cheesecake blends the much-loved taste of Girl Scout Samoa cookies with smooth, luscious cheesecake for a showstopping sweet treat. The crunchy shortbread base, caramel-infused cheesecake, and crispy coconut garnish bring the famous cookie to life in a fancy cheesecake version.
I brought this to our block party and several neighbors wanted to pay me to make them whole cakes! My daughter's buddy, who always passed on cheesecake, grabbed the recipe to whip up on her birthday. Something about that mix of caramel, coconut, and chocolate really takes folks back to those special cookies.
Key Components
- Shortbread cookies: Forms the base that echoes Samoa cookies (2 cups crumbs)
- Cream cheese: Creates the creamy, tangy center (24 oz, room temperature)
- Coconut milk: Adds island-inspired flavor (½ cup)
- Caramel sauce: Runs throughout the mixture (¾ cup)
- Toasted coconut: Gives that trademark Samoa crunch (1½ cups)
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Simple Directions
- Step 1: Prepare crust
- Combine shortbread crumbs with melted butter, push into springform pan
- Step 2: Make filling
- Whip cream cheese until fluffy, mix in sugars, then add eggs one by one
- Step 3: Flavor base
- Fold in coconut milk and vanilla, set aside ½ cup plain mixture
- Step 4: Swirl
- Add caramel to main mixture, lightly stir to create streaks
- Step 5: Bake
- Use water bath at 325°F for 50-60 minutes until mostly firm with slight wobble
- Step 6: Top
- Layer reserved plain mixture on cooled cake, sprinkle with toasted coconut and chocolate drizzle
Cookie Connection
This dessert really nails what makes Samoa cookies so popular - the buttery shortbread bottom stands in for the cookie base, the caramel-streaked filling matches the sticky center, and the crunchy coconut sprinkled on top with drizzled chocolate finishes the familiar taste combo.
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Serving Suggestions
- Drizzle chocolate in straight lines for a fancy finish
- Brown coconut until golden for better taste
- Spin on a cake stand for even topping
- Let it get fully cold before taking off the pan ring
My first try cracked badly because I cooled it too quickly. Now I take my time, letting it sit in the warm oven with the door open, then on the counter, and finally in the fridge. Works like a charm every time!
What started as a fun memory-based kitchen test has turned into my go-to dessert. That first bite of velvety caramel cheesecake topped with crunchy coconut takes everyone straight back to their first Samoa cookie experience, but way fancier.
Common Questions
- → Can I make this cheesecake ahead of time?
- Absolutely! This treat works great when made early. You can make it up to 2 days before your event and keep it in the fridge. Many folks say it tastes even better after sitting for a day!
- → How do I prevent my cheesecake from cracking?
- Don't mix your batter too much as that puts air in it. Use a water bath when baking and let it cool slowly with the oven door cracked open a bit before taking it out. These tricks will help keep the top smooth.
- → Can I freeze this Samoa Cheesecake?
- Sure you can! Freeze the cheesecake part without any toppings for up to 2 months. Wrap it really well with plastic and foil. Thaw it in your fridge overnight and add all the yummy toppings right before you serve it.
- → What if I can't find chocolate sandwich cookies for the crust?
- No worries if you can't get Oreos or similar cookies. You can swap in chocolate graham crackers or any chocolate wafer cookies you find. Just add a bit more or less butter depending on how dry your cookies are.
- → Can I use store-bought caramel sauce?
- You bet! Store-bought caramel works fine and saves you time. Try to pick a thicker caramel sauce instead of a runny one for the best results on your cake.