Imagine sinking your fork into a slice of Samoa Cheesecake, where a rich chocolate crust meets a creamy, dreamy cheesecake layer. The luscious cream cheese mingles with sweet vanilla and a hint of tangy sour cream, creating a velvety texture that melts in your mouth. Topped with toasted coconut and drizzled with warm salted caramel, each bite is a delightful explosion of flavors. The aroma of chocolate and caramel wafts through the air, inviting you to indulge. This dessert is not just a treat; it’s a celebration of sweetness that will leave you and your friends craving more!
Table of Contents
Why You’ll Love This Recipe
- Trust me, you’re going to love the rich chocolate crust!
- This one’s a game-changer with its creamy cheesecake layer.
- Who can resist the delightful Samoa cookie topping?
- Perfect for impressing guests or treating yourself!
- It’s a fun twist on a classic dessert that everyone will adore!
Recipe Snapshot
| Feature | Details |
|---|---|
| Category | Dessert |
| Cuisine | American |
| Prep Time | 30 minutes |
| Cook Time | 60 minutes |
| Rest time | 4 hours |
| Total Time | 5 hours 30 min |
| Dietary | Vegetarian |
| Serves | 12 slices |
| Best Served | Chilled with toppings |
Ingredients
Get ready to bake this heavenly Samoa Cheesecake with delightful layers and toppings!
- 2½ cups – chocolate sandwich cookie crumbs
- 6 tbsp – unsalted butter, melted
- ½ tsp – salt
- 3 – 8-oz blocks cream cheese, softened
- 1½ cups – granulated sugar
- 1 tbsp – vanilla extract
- 4 – large eggs
- ½ cup – sour cream
- 3 tbsp – heavy cream
- 4-6 cups – boiling water
- 2¼ cups – sweetened shredded coconut
- 1 cup – salted caramel sauce
- to taste – chocolate dessert sauce, for garnish
- to taste – caramel dessert sauce, for garnish
- to taste – whipped topping, for garnish
- optional – Samoa or Coconut Dream Cookies, for garnish
How to Make the Recipe
Get ready to create a delicious Samoa Cheesecake that will impress everyone!
1. Preheat the Oven
Preheat your oven to 325°F (160°C). This will ensure your cheesecake bakes evenly.
2. Prepare the Crust
In a bowl, combine 2½ cups of chocolate sandwich cookie crumbs, 6 tablespoons of melted unsalted butter, and ½ teaspoon of salt. Mix well and press this mixture into the bottom of a springform pan.
3. Make the Cheesecake Filling
In a large mixing bowl, beat 3 blocks of cream cheese until smooth. Gradually add 1½ cups of granulated sugar and 1 tablespoon of vanilla extract, mixing until well combined.
4. Add Eggs and Cream
Add 4 large eggs one at a time, mixing gently after each addition. Then, add ½ cup of sour cream and 3 tablespoons of heavy cream. Mix until just combined.
5. Pour the Filling
Pour the cheesecake filling over the prepared crust in the springform pan, spreading it evenly.
6. Prepare for Baking
Wrap the bottom of the springform pan in aluminum foil to prevent water from seeping in. Place the pan in a larger baking dish and fill it with 4-6 cups of boiling water to create a water bath.
7. Bake the Cheesecake
Bake in the preheated oven for 55–65 minutes, or until the cheesecake is set but still slightly jiggly in the center.
8. Cool and Chill
Once baked, turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about an hour. Then, refrigerate for at least 4 hours or overnight.
9. Toast the Coconut
While the cheesecake is chilling, toast 2¼ cups of sweetened shredded coconut in a dry skillet over medium heat until golden brown. Stir frequently to avoid burning.
10. Assemble the Topping
Mix the toasted coconut with 1 cup of salted caramel sauce. Once the cheesecake is chilled, spread this mixture on top.
11. Garnish and Serve
Drizzle with chocolate and caramel dessert sauces. Add whipped topping and garnish with Samoa or Coconut Dream cookies. Enjoy your delightful creation!
Pro Tips for Making the Recipe
- Crush cookies finely for a smoother crust.
- Let cream cheese soften for easier mixing.
- Use a water bath to prevent cracks in the cheesecake.
- Toast coconut for added flavor and texture.
- Chill the cheesecake overnight for best results.
How to Serve
- Top with extra salted caramel sauce for a gooey finish.
- Drizzle chocolate dessert sauce for a rich touch.
- Serve with a dollop of whipped topping for creaminess.
- Pair with fresh berries for a fruity contrast.
- Enjoy with a cup of coffee or hot chocolate for a cozy treat.
- Slice and serve on a festive platter for gatherings.
- Garnish with Samoa or Coconut Dream cookies for added flair.
Make Ahead and Storage
You can make this Samoa Cheesecake ahead and store it easily:
Storing Leftovers
- Cover the cheesecake with plastic wrap or aluminum foil.
- Store in the refrigerator for up to 5 days.
- Keep it in an airtight container for best freshness.
Freezing
- Wrap individual slices in plastic wrap tightly.
- Place wrapped slices in a freezer-safe container.
- Freeze for up to 2 months for optimal quality.
Reheating
- Thaw in the refrigerator overnight before serving.
- For a warm slice, microwave for 10-15 seconds.
- Check for desired warmth and avoid overheating.
Samoa Cheesecake
Equipment
- 1 Springform pan For baking the cheesecake.
- 1 Mixing Bowl For mixing the cheesecake filling.
- 1 Skillet For toasting the coconut.
- 1 baking dish To create a water bath for baking.
Ingredients
Crust
- 2½ cups chocolate sandwich cookie crumbs
- 6 tbsp unsalted butter, melted
- ½ tsp salt
Filling
- 3 8-oz blocks cream cheese, softened
- 1½ cups granulated sugar
- 1 tbsp vanilla extract
- 4 large eggs
- ½ cup sour cream
- 3 tbsp heavy cream
- 4-6 cups boiling water For the water bath.
Toppings
- 2¼ cups sweetened shredded coconut Toasted.
- 1 cup salted caramel sauce
- to taste chocolate dessert sauce For garnish.
- to taste caramel dessert sauce For garnish.
- to taste whipped topping For garnish.
- optional Samoa or Coconut Dream Cookies For garnish.
Instructions
Preheat the Oven
- Preheat your oven to 325°F (160°C). This will ensure your cheesecake bakes evenly.
Prepare the Crust
- In a bowl, combine 2½ cups of chocolate sandwich cookie crumbs, 6 tablespoons of melted unsalted butter, and ½ teaspoon of salt. Mix well and press this mixture into the bottom of a springform pan.
Make the Cheesecake Filling
- In a large mixing bowl, beat 3 blocks of cream cheese until smooth. Gradually add 1½ cups of granulated sugar and 1 tablespoon of vanilla extract, mixing until well combined.
Add Eggs and Cream
- Add 4 large eggs one at a time, mixing gently after each addition. Then, add ½ cup of sour cream and 3 tablespoons of heavy cream. Mix until just combined.
Pour the Filling
- Pour the cheesecake filling over the prepared crust in the springform pan, spreading it evenly.
Prepare for Baking
- Wrap the bottom of the springform pan in aluminum foil to prevent water from seeping in. Place the pan in a larger baking dish and fill it with 4-6 cups of boiling water to create a water bath.
Bake the Cheesecake
- Bake in the preheated oven for 55–65 minutes, or until the cheesecake is set but still slightly jiggly in the center.
Cool and Chill
- Once baked, turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about an hour. Then, refrigerate for at least 4 hours or overnight.
Toast the Coconut
- While the cheesecake is chilling, toast 2¼ cups of sweetened shredded coconut in a dry skillet over medium heat until golden brown. Stir frequently to avoid burning.
Assemble the Topping
- Mix the toasted coconut with 1 cup of salted caramel sauce. Once the cheesecake is chilled, spread this mixture on top.
Garnish and Serve
- Drizzle with chocolate and caramel dessert sauces. Add whipped topping and garnish with Samoa or Coconut Dream cookies. Enjoy your delightful creation!
Notes
| Nutrition Facts | Per Serving |
|---|---|
| Calories | 350 |
| Fat | 25g |
| Protein | 5g |
| Carbs | 30g |
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FAQs
Here’s a helpful FAQ about this recipe:
1. Can I use a different type of cookie for the crust?
Absolutely! If you prefer, you can use graham crackers or any other chocolate cookie as a substitute for the chocolate sandwich cookie crumbs. Just make sure to adjust the amount of butter accordingly to achieve the right consistency for the crust.
2. How can I ensure my cheesecake doesn’t crack?
To prevent cracks in your cheesecake, make sure to mix the cream cheese until smooth before adding other ingredients. Also, bake it in a water bath (bain-marie) using the boiling water as mentioned in the recipe. This helps maintain a consistent temperature and moisture level during baking.
3. Can I make this cheesecake ahead of time?
Yes! This Samoa Cheesecake can be made a day or two in advance. Just make sure to store it in the refrigerator, and add the toppings just before serving for the best presentation and taste.
4. What can I use instead of sour cream?
If you don’t have sour cream on hand, you can substitute it with plain Greek yogurt or even a mixture of cream cheese and a little milk to achieve a similar tangy flavor and creamy texture. Just ensure it’s well-blended before adding to the cheesecake mixture.
Final Thoughts
Get ready to indulge in a slice of nostalgia with this Samoa Cheesecake! It’s a delightful blend of creamy, chocolatey, and caramel goodness that’s surprisingly easy to whip up. So gather your loved ones, savor each bite, and let the sweet memories unfold. You’ll be amazed at how rewarding this treat is—enjoy every delicious moment!