Samoa Cheesecake is an indulgent dessert that brings the nostalgic flavors of the iconic Girl Scout Samoa cookies into a rich, layered cheesecake. It features a chocolate cookie crust, a luscious and velvety cheesecake center, and a golden caramel-coconut topping that adds sweetness, texture, and visual appeal. Finished with decorative drizzles of chocolate and caramel sauce—and optionally topped with whipped cream and Samoa-style cookies—this dessert is a showstopper perfect for any gathering or celebration.
Why You’ll Love This Recipe
This recipe captures the full flavor and texture of Samoa cookies in cheesecake form. It’s creamy, crunchy, chocolatey, and caramelized—all in one bite. With each layer offering its own flavor dimension, from the rich chocolate base to the silky cheesecake and the chewy coconut topping, every slice feels like a special treat. Plus, it can be prepared in advance, making it a stress-free choice for parties and special occasions.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 blocks (8 ounces each) cream cheese, softened to room temperature
1½ cups granulated sugar
1 tablespoon vanilla extract
4 large eggs
½ cup sour cream
3 tablespoons heavy cream
4 to 6 cups boiling water (for the water bath)
For The Samoa Cookie Topping:
2¼ cups sweetened shredded coconut
1 cup salted caramel sauce
For Garnish (Optional):
Chocolate dessert sauce, for drizzling
Caramel dessert sauce, for drizzling
Whipped topping
Samoa or Coconut Dream cookies, for decoration
Directions
1. Prepare The Crust:
Preheat the oven to 325°F (160°C). In a mixing bowl, combine the chocolate sandwich cookie crumbs, melted butter, and salt. Stir until the mixture resembles the texture of wet sand. Press the crust mixture evenly and firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and allow it to cool while preparing the cheesecake filling.
2. Make The Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese until completely smooth and creamy, with no lumps. Add the granulated sugar and vanilla extract, and beat again until well incorporated. Add the eggs one at a time, mixing on low speed between each addition to avoid incorporating too much air. Once the eggs are fully mixed in, add the sour cream and heavy cream. Gently mix until smooth, being careful not to overmix the batter.
3. Prepare For The Water Bath:
Pour the cheesecake filling over the cooled crust in the springform pan. Wrap the outside of the pan tightly with multiple layers of aluminum foil to prevent water from leaking in during baking. Place the springform pan into a large roasting pan and carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the cheesecake pan.
4. Bake The Cheesecake:
Transfer the entire setup to the oven and bake for approximately 1 hour and 10 minutes. The cheesecake is done when the edges are set and the center has a slight jiggle when gently shaken.
5. Cool The Cheesecake:
Once baked, turn off the oven and slightly crack open the door. Allow the cheesecake to rest in the oven for 1 hour to gradually cool and reduce the risk of cracking. Then remove it from the water bath and foil, and refrigerate it for at least 6 hours or overnight until fully chilled and firm.
6. Toast The Coconut:
While the cheesecake is chilling, toast the sweetened shredded coconut. Place the coconut in a dry skillet over medium heat and stir frequently for about 5 to 6 minutes, or until the coconut turns golden brown and fragrant. Remove from heat and let it cool.
7. Prepare The Topping:
Once the coconut has cooled slightly, mix it with the salted caramel sauce until evenly combined.
8. Assemble The Cheesecake:
After the cheesecake has chilled completely, spread the caramel-coconut topping evenly over the surface. Use a spoon or offset spatula to smooth it out.
9. Garnish And Serve:
Drizzle chocolate and caramel dessert sauces over the top of the coconut layer. If desired, top with whipped cream and decorate with halved or crumbled Samoa cookies. Slice with a sharp knife for clean cuts and serve chilled.
Servings And Timing
Servings: 12 slices Prep Time: 30 minutes Cook Time: 1 hour 10 minutes Cooling And Chilling Time: 7 hours Total Time: Approximately 8 hours 40 minutes
Variations
Gluten-Free Option: Use gluten-free chocolate sandwich cookies for the crust.
Mini Cheesecakes: Use a muffin tin with liners to create individual Samoa cheesecakes. Adjust the baking time to about 20–25 minutes.
Extra Chocolate Layer: Add a layer of chocolate ganache between the cheesecake and topping for added richness.
Nutty Twist: Mix chopped toasted pecans or almonds into the caramel-coconut topping.
Flavored Crust: Use chocolate graham crackers or coconut-flavored cookies for a unique base.
Salted Caramel Kick: Sprinkle sea salt flakes over the caramel drizzle for a salted caramel twist.
Lighter Version: Substitute low-fat cream cheese and light sour cream to reduce calories (though texture may vary).
Coconut Cream Layer: Add a thin layer of coconut cream between the cheesecake and topping for extra coconut flavor.
Chocolate Chips: Stir mini chocolate chips into the cheesecake batter for bursts of chocolate in each bite.
No-Bake Option: Prepare the crust and a no-bake cheesecake filling, then chill and top as directed.
Storage/Reheating
Store any leftover cheesecake tightly covered in the refrigerator for up to 5 days.
To freeze, wrap the cheesecake (without topping) in plastic wrap and a layer of foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before adding the topping.
Reheating is not recommended, as this dessert is best served chilled.
FAQs
How Do I Prevent Cracks In My Cheesecake?
Using a water bath and allowing the cheesecake to cool gradually in the oven with the door ajar are key techniques for preventing cracks.
Can I Make This Cheesecake In Advance?
Yes, this cheesecake is ideal for making a day ahead. In fact, chilling overnight enhances the flavor and texture.
What’s The Best Way To Crush The Cookies?
Use a food processor for a fine, even crumb. If you don’t have one, place the cookies in a zip-top bag and crush with a rolling pin.
Do I Have To Remove The Cream Filling From The Cookies?
Yes, removing the filling helps ensure the crust has the proper consistency and doesn’t become too greasy or sweet.
Can I Use Homemade Caramel Sauce?
Absolutely. Homemade caramel sauce works wonderfully if you prefer making it from scratch.
Is It Necessary To Toast The Coconut?
Yes, toasting enhances the flavor and adds a pleasant crunch to the topping.
How Do I Know When The Cheesecake Is Fully Baked?
The edges should be set, and the center should wobble slightly when you gently shake the pan.
Can I Use A Different Pan Size?
You can use a 10-inch springform pan for a thinner cheesecake or adjust the recipe for smaller pans. Bake time may vary.
Why Is My Cheesecake Batter Lumpy?
Lumps usually occur if the cream cheese isn’t fully softened. Always use room temperature ingredients and beat until smooth.
Can I Skip The Garnishes?
Yes, the garnishes are optional, but they add extra flavor and make the presentation more appealing.
Conclusion
Samoa Cheesecake is a dreamy dessert that blends creamy cheesecake with the iconic flavors of toasted coconut, rich caramel, and chocolate. Whether you’re recreating a favorite cookie in a new form or simply craving a unique dessert, this recipe is sure to impress. It’s ideal for holidays, special occasions, or whenever you need a slice of something truly special.
Samoa Cheesecake is a decadent dessert inspired by the iconic Girl Scout cookie, featuring a chocolate cookie crust, creamy cheesecake center, and a caramel-coconut topping with chocolate and caramel drizzles. It’s perfect for holidays or celebrations.
Samoa or Coconut Dream cookies, for garnish (optional)
Instructions
Preheat oven to 325°F (160°C). Mix cookie crumbs, melted butter, and salt. Press into bottom of a 9-inch springform pan. Bake 10 minutes, then cool.
Beat cream cheese until smooth. Add sugar and vanilla, mix well. Add eggs one at a time on low speed. Stir in sour cream and heavy cream until just combined.
Pour batter over crust. Wrap pan in foil and place in a large roasting pan. Fill with boiling water halfway up the sides.
Bake for 1 hour 10 minutes until edges are set and center jiggles slightly. Turn off oven, crack door, and cool cheesecake inside for 1 hour.
Remove from water bath, discard foil, and refrigerate at least 6 hours or overnight.
Toast coconut in a dry skillet over medium heat, stirring frequently, until golden. Let cool.
Combine toasted coconut with caramel sauce.
Spread coconut-caramel topping over chilled cheesecake.
Drizzle with chocolate and caramel sauces. Garnish with whipped topping and cookies if desired. Slice and serve chilled.
Notes
For a gluten-free version, use gluten-free chocolate sandwich cookies.
Always use room temperature ingredients for a smooth cheesecake batter.
Chilling overnight improves flavor and texture.
Use multiple layers of foil to prevent water leaks during the water bath.
