Samoa Cheesecake

Samoa cheesecake combines the rich flavors of chocolate crust, creamy cheesecake, and a caramel coconut topping that echoes the beloved Samoa Girl Scout cookie. Simple to prepare and visually striking, it's ideal for festive occasions or as a special treat at home.

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Samoa cheesecake is the ultimate combination of flavors that will satisfy your sweet tooth in every way. This recipe stands out because it takes the iconic flavors of the favorite Girl Scout cookie and transforms them into a creamy, rich cheesecake layered with toasted coconut, gooey caramel, and a chocolate cookie crust. With its perfectly smooth cheesecake layer and crunchy, chewy topping, this dessert will impress at any gathering or special occasion.

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What You Need to Know

MAIN INGREDIENTS: Chocolate sandwich cookies, unsalted butter, cream cheese, granulated sugar, vanilla extract, eggs, sour cream, heavy cream, sweetened shredded coconut, salted caramel sauce, chocolate dessert sauce, caramel dessert sauce, Samoa or Coconut Dream cookies

QUICK STEPS: Preheat oven, prepare and bake chocolate crust, make cheesecake batter, bake in water bath, cool in oven, chill in refrigerator, toast coconut, mix with caramel sauce, spread topping, garnish with sauces and cookies

TOTAL TIME AND YIELD: 10 hours 10 minutes, yields 8 servings

WHY THIS RECIPE: The secret is in the topping! Unlike other recipes, the coconut is toasted before being mixed with rich, salted caramel sauce, creating an irresistible blend of crunch and sweetness that mimics the iconic Samoa cookie perfectly. This step elevates the texture and flavor, ensuring every bite has a balance of creamy cheesecake, crisp coconut, and smooth caramel. If you want a cheesecake that’s not only delicious but has that wow-factor in both taste and appearance, this is the one to try!

PRO TIP: Toast the shredded coconut over medium heat, stirring constantly to avoid burning. It can go from golden to burnt quickly, so keep a close eye on it!

Samoas Cheesecake Ingredients

Samoa Cheesecake Substitutions and Additions

Chocolate Sandwich Cookie Crumbs: If you don’t have Oreo cookies, you can use any chocolate sandwich cookies available. Your grocery store may also sell pre-crushed Oreo crumbs.

Salted Caramel Sauce: If you can’t find a good jarred option, you can make homemade salted caramel sauce. Use a thick dessert caramel sauce for the best results.

Sweetened Shredded Coconut: Unsweetened shredded coconut can be used if you prefer less sweetness. Toast it slightly longer to bring out the flavor.

Chocolate Dessert Sauce: Any good quality chocolate sauce can be used as a substitute. Make sure it’s thick enough to hold its shape when drizzled.

Samoas or Coconut Dream Cookies: If you can’t find Samoas, sometimes known as Caramel DeLites, any caramel and coconut cookie will work. They add the same crunch and flavor to the garnish.

How To Make This Somoas Cheesecake Recipe

Ready to make a show-stopping Samoas cheesecake? This recipe is more than just a dessert; it’s a decadent experience, layer by layer. 

Here’s how you can successfully create this delightful treat, ensuring every step is executed perfectly.

PRO TIP: Gather all your ingredients and equipment, and make sure you bring all of your cold ingredients to room temperature before you begin. This ensures you have everything close at hand, which makes the process smoother and quicker.

STEP ONE: Preheat your oven and lightly spray a springform pan with baker’s spray. Line the bottom of the springform pan with a parchment paper round. Double wrap the outside of the pan with heavy-duty aluminum foil to prevent water from seeping in during the baking process.

STEP TWO: Mix the finely ground chocolate sandwich cookie crumbs with the melted butter and salt. Stir until you achieve a consistency like wet sand.

PRO TIP: Use a food processor to make sure the crumbs are finely ground to create a smooth, even Oreo crust. Otherwise, you can set the cookies in a Ziploc bag and use a rolling pin to crush them.

STEP THREE: Firmly press the crumb mixture into the bottom of the prepared pan, creating an even layer. 

STEP FOUR: Bake in the preheated oven for ten minutes. Remove and allow to cool. 

STEP FIVE: Turn the oven temperature down to 325°F.

PRO TIP: This is a good time to put a kettle of water on to boil for your water bath.

STEP SIX: In a large mixing bowl, blend the softened cream cheese with the granulated sugar until the mixture is smooth and free of lumps.

STEP SEVEN: Incorporate the vanilla extract into the cream cheese mixture. Add the eggs one at a time, mixing on low after each addition until just blended. This method prevents overmixing, which can introduce too much air and cause cracks.

STEP EIGHT: On low speed, mix in the sour cream and heavy cream until the mixture is completely smooth and uniform.

PRO TIP: Mixing on low speed helps keep the batter dense, ideal for a creamy cheesecake. Mixing at a high speed incorporates too much air into the mixture.

STEP NINE: Pour the filling into the cooled crust and smooth the top with a spatula. Place the springform pan in a large roasting pan.

STEP TEN: Carefully pour boiling water into the roasting pan to come about an inch up the sides of the springform pan. Bake for one hour 40-45 minutes, or until the edges are set but the center still moves slightly when the pan is nudged.

STEP ELEVEN: Turn off the oven and crack the door open about one inch. Let the cheesecake sit in the residual heat for one hour to continue cooking gently. This gradual cooling helps prevent cracking.

STEP TWELVE: Remove the cheesecake from the water bath and peel away the aluminum foil. Run a knife around the edge of the cake to loosen it from the pan before chilling it in the refrigerator for at least eight hours, preferably overnight.

STEP THIRTEEN: Once fully chilled and set, remove the cheesecake from the refrigerator and remove the side ring of the springform pan. Carefully place the cheesecake onto a serving plate, then prepare the Samoa cookie topping.

STEP FOURTEEN: Toast the shredded coconut in a dry skillet until golden and fragrant.

STEP FIFTEEN: Add the lightly toasted coconut to a small bowl with the salted caramel sauce and stir until evenly combined. The mixture should be thick.

STEP SIXTEEN: Using a large spoon, or cookie scoop, add dollops of the Samoa cookie topping evenly over the top of the cheesecake and gently spread to an even layer. An offset spatula works great for gently spreading this thick caramel and coconut topping.

STEP SEVENTEEN: Garnish the top of the Samoa cheesecake with a drizzle of additional caramel sauce and chocolate sauce to resemble the look of a Samoas cookie.

Samoa Cheesecake Troubleshooting Guide

Our helpful recipe testers created this guide to give you even more tips to help you perfect your cheesecake baking techniques.

• Room Temperature Ingredients: It’s critical to make sure all cold ingredients, especially cream cheese and eggs, are at room temperature before mixing.
• Scraping the Bowl: During mixing, frequently scrape the sides and bottom of the bowl with a silicone spatula to ensure that all ingredients are evenly incorporated and no lumps form.
• Water Bath Setup: To prevent water from seeping into the springform pan, consider wrapping the bottom of the pan in a slow cooker liner before wrapping it in foil.
• Resist the Urge to Peek: Avoid opening the oven door while the cheesecake is baking, as sudden temperature changes can cause cracks.
• Silky Smooth Batter: For an ultra-smooth cheesecake texture, blend the batter with a hand mixer on low speed after adding each ingredient. This technique minimizes air bubbles, which can lead to surface cracks.
• Cutting Clean Slices: Dip your knife in hot water and wipe it dry between each slice. This helps make clean cuts through both the sticky topping and the soft cheesecake.

How To Serve Samoa Dessert Cheesecake

Whether you’re looking for a stunning centerpiece at a dinner party or a cozy treat for a family night in, this Somoa cheesecake offers versatility and elegance.

Here are a variety of serving suggestions that complement the rich flavors of this dessert and turn any meal into a special occasion.

Classic Elegance: Serve the Samoa cheesecake on a chic dessert stand as the star of your dessert table. Garnish with a few whole Samoa cookies and a sprinkling of toasted coconut to enhance its visual appeal. This presentation is perfect for dinner parties or as a special treat after a family dinner.

Dessert Bar Feature: Incorporate the cheesecake into a larger dessert bar. Surround it with bowls of various toppings like mini chocolate chips, extra caramel sauce, and coconut flakes so guests can customize their own slice.

When to Serve This Samoa Cheesecake Recipe

The Samoa cheesecake is a versatile dessert that fits beautifully into a variety of settings, from laid-back family gatherings to the most festive of celebrations. Its rich flavors and stunning presentation make it a fantastic choice for almost any occasion. 

This dessert can replace a traditional birthday cake, and its luxurious layers of chocolate, caramel, and coconut will make the celebration feel extra special!

The rich coconut caramel and chocolate cheesecake is the ideal way to celebrate Valentine’s Day or an anniversary.

Serve this cheesecake at holiday dinners like Christmas or Thanksgiving. Its indulgent nature and comforting flavors provide a festive and satisfying conclusion to a hearty family meal.

It’s elegant, yet still a decadent comfort food, and will be a welcomed addition to almost any gathering.

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How To Store Samoas Coconut Cheesecake

After you’ve enjoyed the process of making this decadent dessert and have enjoyed its rich flavors, be sure to store it properly to maintain its freshness and quality for future servings. 

Here’s how to ensure your cheesecake remains delicious in the days following its creation.

MAKE AHEAD: Samoa cheesecake can be made ahead of time, which is perfect for planning events or managing kitchen time efficiently. 

Prepare and bake the cheesecake as directed, then allow it to cool completely. Once cooled, you can refrigerate it within the pan, covered tightly with plastic wrap, for up to 24 hours before serving. Add the toppings just before serving to maintain the best texture and appearance.

IN THE FRIDGE: To store your leftover cheesecake in the refrigerator, wrap it tightly with plastic wrap or keep it in an airtight container. Properly stored, the cheesecake will last for up to four days. Remember to keep it away from strong-smelling foods in the fridge to avoid flavor transfer.

IN THE FREEZER: For longer storage, the Samoa cheesecake can be frozen. Wrap the fully cooled cheesecake (without the topping) in plastic wrap and then a layer of aluminum foil. It will keep for up to two months in the freezer. Thaw the cheesecake in the refrigerator overnight before adding the topping and serving.

Why This Samoa Cheesecake Is The Best

The Ultimate Flavor Combination: Samoa cheesecake blends all the best flavors—creamy cheesecake, toasted coconut, gooey caramel, and rich chocolate. These layers create a perfect harmony of sweet, salty, and nutty, making each bite full of flavors.

Inspired by a Fan-Favorite Cookie: Samoa cookies are one of the most beloved Girl Scout cookies, and this cheesecake captures that nostalgic, indulgent flavor in a new and exciting way, making it irresistible to fans.

The Perfect Textural Contrast: People love the contrast of textures—the smooth, velvety cheesecake paired with the crunchy, chewy caramel-coconut topping and crisp cookie crust.

A Decadent, Show-Stopping Dessert: The visual appeal of the drizzled chocolate and caramel over the coconut topping makes Samoa cheesecake look as good as it tastes. It’s a crowd-pleaser that always impresses guests.

People love it because it transforms a classic favorite into a rich, luxurious dessert that satisfies cravings for both cheesecake and Samoa cookies in one bite!

This Samoa Cheesecake combines rich layers of chocolate, caramel, and coconut for a dessert that’s both delicious and easy to make. It’s the perfect treat for any occasion!

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Samoa Cheesecake

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Samoa cheesecake combines the rich flavors of chocolate crust, creamy cheesecake, and a caramel coconut topping that echoes the beloved Samoa Girl Scout cookie. Simple to prepare and visually striking, it’s ideal for festive occasions or as a special treat at home.

Prep Time 30 minutes minutes

Cook Time 1 hour hour 40 minutes minutes

Total Time 10 hours hours 10 minutes minutes

Servings 8

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Ingredients

  

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Chocolate Crust Layer

• 2 ½ cups chocolate sandwich cookie crumbs, from 26 original OREO cookies, finely ground
• 6 tablespoons unsalted butter, melted and cooled
• ½ teaspoon salt

Cheesecake Layer

• 32 ounces cream cheese, softened to room temperature (four 8-ounce blocks)
• 1 ½ cups granulated sugar
• 1 tablespoon vanilla extract
• 4 large eggs, room temperature
• ½ cup sour cream
• 3 tablespoons heavy cream
• 4 to 6 cups boiling water, for the water bath to bake the cheesecake

Samoas Cookie Topping

• 2 ¼ cup sweetened shredded coconut
• 1 cup salted caramel sauce, plus more to use as garnish (Mrs. Richardson’s brand)

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

 

Chocolate Crust Layer

• Preheat oven to 350°F. Lightly spray a 9-inch springform pan with baker’s spray and line with a parchment paper round. Wrap the outside of the springform pan with two layers of heavy duty aluminum foil. This will help to keep any moisture from the water bath from seeping into the springform pan while baking the Samoa cheesecake. Set aside.
• To a medium bowl add the finely ground chocolate cookie crumbs, unsalted butter, and salt. Stir to combine. The mixture should be fine crumbs and look like wet sand.
• Press the chocolate cookie crust mixture into an even layer in the bottom of the prepared springform pan to form a crust.
• Bake the crust for 10 minutes, on the center rack of the oven, then remove from the oven and allow it to cool at room temperature while preparing the cheesecake batter.
• Turn the temperature to the oven down to 325°F.

Cheesecake Layer

• To a large mixing bowl, or the bowl of a stand mixer fitted with paddle attachment, beat the cream cheese and granulated sugar on medium speed until smooth and no lumps of cream cheese remain.
• To the cream cheese, add the vanilla extract and eggs, one at a time, and mix on low speed until all the eggs have been fully incorporated and the mixture is smooth. Be sure to scrape down the sides and bottom of the bowl as needed to ensure that the batter is being evenly mixed with each addition.
• Add the sour cream and heavy cream to the bowl and mix, on low speed for 1-2 minutes or until the cheesecake batter is thick and smooth.
• Pour the cheesecake batter into the springform pan and spread into an even layer.
• Place the cheesecake into a large roasting pan, then onto the center rack of the oven. Very carefully pour enough boiling water (4-6 cups) to come up about 1 inch on the sides of the springform pan. Bake for 1 hour 40 – 45 minutes or until the top is lightly golden and the center is just barely set when the pan is lightly jiggled.
• Turn off the heat to the oven, crack the oven door open about 1 inch. Allow the Samoa cheesecake to sit in the oven and start to cool down slowly, for 1 hour.
• Remove the cheesecake from the oven and the water bath, and remove the foil wrap from the outside of the springform pan. Carefully run a knife with a thin blade around the sides of the cheesecake. Place the cheesecake into the refrigerator to chill for at least 8 hours or up to overnight. An overnight chill will ensure your cheesecake is fully set up and chilled.
• Once fully chilled, and set up, remove the cheesecake from the refrigerator and remove the side ring of the springform pan. Carefully place the cheesecake onto a serving plate while preparing the Samoas cookie topping.

Samoas Cookie Topping

• To a large dry skillet, over medium heat, add the sweetened shredded coconut. Cook and stir the shredded coconut for 4-6 minutes or until it starts to lightly toast and become fragrant.  Remove from the heat and allow to cool slightly.
• Add the lightly toasted coconut to a large mixing bowl with the salted caramel sauce and stir until evenly combined. The mixture should be thick.
• Using a large spoon, or cookie scoop, add dollops of the Samoa cookie topping evenly over the top of the chilled cheesecake and gently spread to an even layer. An offset spatula works great for gently spreading this thick caramel and coconut topping.
• Garnish the top of the Samoa cheesecake with a drizzle of additional caramel sauce and chocolate sauce to resemble the look of a Samoas cookie.

Notes

• Room Temperature Ingredients: It’s critical to make sure all cold ingredients, especially cream cheese and eggs, are at room temperature before mixing.
• Scraping the Bowl: During mixing, frequently scrape the sides and bottom of the bowl with a silicone spatula to ensure that all ingredients are evenly incorporated and no lumps form.
• Water Bath Setup: To prevent water from seeping into the springform pan, consider wrapping the bottom of the pan in a slow cooker liner before wrapping it in foil.
• Resist the Urge to Peek: Avoid opening the oven door while the cheesecake is baking, as sudden temperature changes can cause cracks.
• Silky Smooth Batter: For an ultra-smooth cheesecake texture, blend the batter with a hand mixer on low speed after adding each ingredient. This technique minimizes air bubbles, which can lead to surface cracks.
• Cutting Clean Slices: Dip your knife in hot water and wipe it dry between each slice. This helps make clean cuts through both the sticky topping and the soft cheesecake.

Nutrition

Calories: 1124kcal | Carbohydrates: 108g | Protein: 14g | Fat: 73g | Saturated Fat: 43g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Trans Fat: 0.4g | Cholesterol: 245mg | Sodium: 907mg | Potassium: 434mg | Fiber: 3g | Sugar: 90g | Vitamin A: 2119IU | Vitamin C: 0.5mg | Calcium: 177mg | Iron: 7mg

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