Samoa Cheesecake

This Samoa Cheesecake combines the classic Girl Scout cookie flavors with creamy homemade vanilla cheesecake for a truly epic dessert!

Samoa Cookie Cheesecake

Where are all my fellow Girl Scout Cookie lovers?!

This Samoa Cheesecake is inspired by the classic Samoas Cookies, aka Caramel deLites. Growing up, these were a staple in our house every year during Girl Scout Cookie season. I still love them!

Like the cookies, these creamy cheesecake is topped with toasted coconut, caramel and chocolate. There’s the perfect blend of sweet and salty flavors and chewy and crunchy textures.

Serve this cheesecake at any function and it is guaranteed to bring out the nostalgia and delight everyone’s taste buds!

Ingredients

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• 6 (8-ounce) packages cream cheese (room temperature)
• 3/4 cup powdered sugar (sifted)
• 1 cup granulated sugar
• 1 tablespoon vanilla extract
• 2 1/2 teaspoons lemon juice (optional)
• 5 large eggs

Crust

• 20 Oreo cookies
• 5 tablespoons butter (melted)

Topping

• 1 jar store-bought caramel sauce
• 1 jar store-bought chocolate fudge sauce
• 2 1/2 cups sweetened coconut (toasted)

Kitchen Tools Used

• Stand Mixer or Electric Hand Mixer
• Mixing Bowls
• 10-inch Springform Pan
• Aluminum Foil

Instructions

This is a real, from-scratch cheesecake so it is important to allow several hours of cooling time.

To Make The Crust:

1. Place the cookies in a food processor and mix until crumbs form.
2. Add the butter, and mix again just until blended.
3. Place parchment paper (cut to fit the bottom of the springform pan) in the bottom of the springform pan.
4. Press the crust into the bottom of a 10-inch springform pan evenly.
5. Wrap the bottom of the springform pan in two large pieces of heavy aluminum foil, wrapping the pan a little over half way up the outside of the pan. Place the Spring-form pan in the freezer while making the cheesecake.

To Make and Bake The Cheesecake:

1. Add the cream cheese to a large mixing bowl (or bowl of the stand mixer) and beat on medium until light and fluffy.
2. Add the powdered sugar and granulated sugar and mix well. Scrape the sides of the bowl and mix again to make sure everything is incorporated.
3. Add the vanilla extract and lemon juice and mix until well blended, then mix on high until the mixture is fluffy.
4. Add the eggs one at a time to the mixing bowl and mix until completely incorporated. Scrape down the bowl and add the next egg. Repeat mixing, scraping the bowl and adding the egg.
5. Stir to make sure all ingredients are blended.
6. Remove the crust from the freezer and pour the cheesecake filling into the pan. Spread gently as needed so the top is even.
7. Place the pan in a shallow dish with 1/2 inch of water in the bottom.
8. Place the pan with the cheesecake in the oven and turn oven to 475 degrees Fahrenheit. Bake for 14 minutes. Reduce heat to 300°F and bake for 1 hour.
9. Turn the oven off and allow the cheesecake to sit in the oven for 45 minutes.
10. Open the oven door and leave the cheesecake for another 30 minutes to cool.
11. Remove from oven and place on a wire rack to cool completely.
12. Add the topping (details below), cover, and place in the refrigerator overnight to completely chill and set the cheesecake.

To Decorate and Serve:

1. Preheat oven to 350 degrees Fahrenheit.
2. While the cheesecake is cooling, place 1/2 of the package of coconut on a parchment lined cookie sheet.
3. Place into the oven and bake until light brown, turning with a spatula for even toasting. This will take 10 to 15 minutes. You have to watch the coconut constantly while toasting so it doesn’t burn.
4. When the coconut is toasted, remove from the oven and let cool completely.
5. When the cheesecake and coconut are done, place the coconut in a bowl and add 1/4 of the jar of caramel sauce to the coconut. Stir until well incorporated.
6. Spread the caramel coconut evenly on top of the cheesecake.
7. Drizzle caramel sauce and hot fudge sauce across cheesecake, crisscrossing the caramel and chocolate fudge topping. Cover, and place in refrigerator until time to serve. Chill the cheesecake overnight for best results. Enjoy!

Samoa Cheesecake Recipe (Printable Recipe Card)

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Samoa Cheesecake

Stacey

This Samoa Cheesecake combines the classic Girl Scout cookie flavors with creamy homemade vanilla cheesecake for a truly epic dessert!

4.67 from 6 votes

Print Recipe Pin Recipe Save Recipe Saved Recipe

Prep Time 25 minutes mins

Cook Time 1 hour hr 30 minutes mins

Chill Time: 8 hours hrs

Total Time 9 hours hrs 55 minutes mins

Course Dessert

Cuisine American

Servings 12 slices

Calories 736 kcal

Equipment

• 10-inch springform pan
• Electric Mixer
• Mixing bowls

Ingredients

  

1x2x3x

Samoa Cheesecake

• ▢ 48 oz cream cheese room temperature
• ▢ 3/4 cup powdered sugar sifted
• ▢ 1 cup granulated sugar
• ▢ 1 tablespoon vanilla extract
• ▢ 2 1/2 teaspoons lemon juice optional
• ▢ 5 large eggs

Crust

• ▢ 20 Oreo cookies
• ▢ 5 tablespoons butter melted

Topping

• ▢ 1 jar caramel sauce
• ▢ 1 jar chocolate fudge sauce
• ▢ 2 1/2 cups sweetened coconut toasted

Instructions

 

Crust

• Place the cookies in a food processor and mix until crumbs form.
• Add the butter, and mix again just until blended.
• Place parchment paper (cut to fit the bottom of the springform pan) in the bottom of the springform pan.
• Press the crust into the bottom of a 10-inch springform pan evenly.
• Wrap the bottom of the springform pan in two large pieces of heavy aluminum foil, wrapping the pan a little over half way up the outside of the pan. Place the Spring-form pan in the freezer while making the cheesecake.

Cheesecake

• In a large mixing bowl, add the cream cheese. Beat on medium with a hand mixer until light and fluffy.
• Add the powdered sugar and granulated sugar and mix well. Scrape the bowl and mix again.
• Add the vanilla and lemon juice and mix until well blended, then mix on high until the mixture is fluffy.
• Add the eggs one at a time to the mixing bowl and mix until completely incorporated. Scrape down the bowl and add the next egg. Repeat mixing, scraping the bowl and adding the egg.
• Stir to make sure all ingredients are blended.
• Remove the crust from the freezer and pour the cheesecake filling into the pan.
• Place the pan in a shallow dish with 1/2 inch of water in the bottom.
• Place the pan with the cheesecake in the oven and turn oven to 475 degrees. Bake for 14 minutes. Turn the heat to 300 and bake for 1 hour.
• Turn the oven off and allow the cheesecake to sit in the oven for 45 minutes.
• Open the oven door and leave the cheesecake for another 30 minutes to cool.
• Remove from oven and place on a wire rack to cool completely.
• Add the topping, cover, and place in the refrigerator overnight to completely chill and set the cheesecake.

Topping

• Preheat oven to 350 degrees.
• While the cheesecake is cooling, place 1/2 of the package of coconut on a parchment lined cookie sheet.
• Place into the oven and bake until light brown, turning with a spatula for even toasting. This will take 10 to 15 minutes. You have to watch the coconut constantly while toasting so it doesn’t burn.
• When the coconut is toasted, remove from the oven and let cool completely.
• When the cheesecake and coconut are done, place the coconut in a bowl and add 1/4 of the jar of caramel sauce to the coconut. Stir until well incorporated.
• Spread the caramel coconut evenly on top of the cheesecake.
• Drizzle caramel sauce and hot fudge sauce across cheesecake, crisscrossing the caramel and chocolate fudge topping. Cover, and place in refrigerator until time to serve. Chill the cheesecake overnight for best results. Enjoy!

Notes

Nutrition information is provided as an estimate only.

 

Nutrition

Calories: 736kcalCarbohydrates: 54gProtein: 11gFat: 54gSaturated Fat: 32gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 0.2gCholesterol: 195mgSodium: 549mgPotassium: 291mgFiber: 2gSugar: 43gVitamin A: 1768IUVitamin C: 0.4mgCalcium: 128mgIron: 3mg

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