Introduction

The Samoa Cheesecake is a luscious dessert inspired by the beloved Samoas cookies. It combines a rich chocolate crust, creamy cheesecake filling, and a toasted coconut caramel topping, finished with drizzles of chocolate and caramel sauces. This treat is perfect for fans of the classic cookie or anyone craving a decadent and impressive cheesecake.

A round cheesecake with three visible layers sits on a clear glass cake stand. The bottom layer is a dark chocolate crumb crust, the middle layer is thick, smooth, and creamy pale yellow cheesecake, and the top layer is a textured light brown toasted coconut topping. On top of the coconut layer, there are alternating diagonal drizzles of rich dark chocolate and glossy caramel sauce. The cake is placed on a white marbled surface. In the background, there are some stacked white plates, a white bowl filled with shredded toasted coconut, and several cookies with chocolate drizzle. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

½ teaspoon salt
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)
2 ¼ cups sweetened shredded coconut
1 cup salted caramel sauce (plus more for garnish, Mrs. Richardson’s brand recommended)

Chocolate dessert sauce (in a squeeze bottle, Ghirardelli brand recommended)
Caramel dessert sauce (in a squeeze bottle, Mrs. Richardson’s or Ghirardelli brand recommended)
Samoa or Coconut Dream Cookies (optional for serving)

Instructions

Step 1: Preheat your oven to 350°F. Lightly spray a 9-inch springform pan with baking spray and line the bottom with a parchment paper round. Wrap the outside of the pan with two layers of heavy-duty aluminum foil to prevent water from seeping in during the water bath. Set aside.
Step 2: In a medium bowl, combine the finely ground chocolate cookie crumbs, melted butter, and salt. Stir until the mixture resembles wet sand. Press this mixture evenly into the bottom of the prepared springform pan to form the crust.
Step 3: Bake the crust on the center rack for 10 minutes. Remove from oven and allow to cool at room temperature. Reduce oven temperature to 325°F.

Step 4: In a large mixing bowl or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar on medium speed until smooth and lump-free.
Step 5: Add vanilla extract and eggs one at a time, mixing on low speed. Be sure to scrape the bowl sides and bottom as needed to mix thoroughly after each addition.
Step 6: Mix in sour cream and heavy cream on low speed for 1-2 minutes until the batter is thick and smooth.

Step 7: Pour the cheesecake batter over the cooled crust and spread into an even layer.
Step 8: Place the springform pan into a large roasting pan. Carefully pour boiling water into the roasting pan until it reaches about 1 inch up the sides of the springform pan.
Step 9: Bake the cheesecake for 1 hour 40-45 minutes, until the top is lightly golden and the center is just set but still slightly jiggly. Turn off the oven, crack the door open about 1 inch, and let the cheesecake cool inside for 1 hour.

Step 10: Remove the cheesecake and roasting pan from the oven. Take off the foil from the springform pan. Run a thin knife around the edge of the cheesecake to loosen it, then refrigerate for at least 8 hours or overnight to fully set.
Step 11: Once chilled, remove the cheesecake from the refrigerator. Carefully remove the springform side ring and transfer the cheesecake to a serving plate.
Step 12: In a large dry skillet over medium heat, toast the shredded coconut by stirring for 4-6 minutes until fragrant and lightly browned. Remove from heat and let cool slightly.

Step 13: In a bowl, mix the toasted coconut with the salted caramel sauce until well combined and thick.
Step 14: Spoon dollops of the coconut caramel mixture evenly over the top of the cheesecake. Gently spread into an even layer using a large spoon or an offset spatula.
Step 15: Drizzle additional caramel sauce and chocolate sauce over the topping to mimic the look of a Samoa cookie. Garnish with Samoa or Coconut Dream Cookies if desired before serving.

Tips & Variations

To ensure a smooth cheesecake batter, use room temperature eggs and cream cheese for easier mixing without lumps.
For extra coconut flavor, add a tablespoon of coconut extract to the batter.
If you prefer a gluten-free crust, substitute the cookie crumbs with gluten-free chocolate cookies.

A water bath is essential for creamy texture; make sure the foil is sealed well around the pan to avoid leaks.
Use a springform pan with a removable bottom for easier cheesecake removal.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. To prevent the topping from becoming soggy, add the toasted coconut caramel layer just before serving or within a few hours of serving. Reheat slices in the microwave for 15-20 seconds if you prefer a softer texture, but it is delicious served chilled.

How to Serve

A slice of cheesecake with four clear layers rests on a white plate on a white marbled surface. The bottom layer is a dark brown, crumbly crust, the second and third layers are creamy light beige cheesecake with a smooth texture. The top layer consists of a caramel and golden shredded coconut mix drizzled with dark chocolate syrup. A white whipped cream swirl sits on top center, crowned by a round, golden toasted coconut cookie with a hole in the middle and dark chocolate drizzles. Additional cookies and a jar of caramel sauce are visible softly blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake benefits from an overnight chill to set perfectly. You can make it up to two days in advance and refrigerate until ready to serve.

What if I don’t have a roasting pan for the water bath?

You can use any large, oven-safe baking dish or sheet pan deep enough to hold the springform pan and water. Just be careful pouring the hot water and placing it in the oven to avoid spills.