This Samoa Cheesecake takes inspiration from the iconic Girl Scout cookie, delivering layers of decadence with a chocolate cookie crust, silky cream cheese filling, and a toasted coconut-caramel topping. Drizzled with chocolate and caramel sauces, it’s an elegant dessert sure to steal the show at any gathering.

Why You’ll Love This Recipe

Rich, indulgent, and visually stunning, this cheesecake is a dream for anyone who loves caramel, chocolate, and coconut. The contrast of textures—from the crunchy chocolate crust to the creamy cheesecake and chewy topping—mimics the classic Samoa cookie in every luxurious bite. Whether you’re baking for a holiday celebration or a special occasion, this recipe combines comfort and sophistication with guaranteed crowd appeal.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Chocolate Crust Layer:

2 ½ cups chocolate sandwich cookie crumbs (about 26 Oreos)
6 tbsp unsalted butter, melted and cooled
½ tsp salt

Cheesecake Layer:

32 oz cream cheese, softened (four 8 oz blocks)
1 ½ cups granulated sugar
1 tbsp vanilla extract
4 large eggs, room temperature
½ cup sour cream
3 tbsp heavy cream
4–6 cups boiling water (for water bath)

Samoa Cookie Topping:

2 ¼ cups sweetened shredded coconut
1 cup salted caramel sauce (plus more for garnish)

Garnish:

Chocolate dessert sauce (Ghirardelli recommended)
Caramel dessert sauce (Mrs. Richardson’s or Ghirardelli)
Whipped topping (optional)
Samoa or Coconut Dream cookies for decoration (optional)

Directions

Prepare the crust: Preheat oven to 350°F (175°C). Spray a 9-inch springform pan with baking spray and line the bottom with parchment paper. Wrap the outside of the pan with two layers of heavy-duty foil to prevent water seepage during baking.
In a medium bowl, mix cookie crumbs, melted butter, and salt until well combined. Press evenly into the bottom of the pan.
Bake the crust for 10 minutes. Let cool. Lower oven temperature to 325°F (160°C).
Make the cheesecake filling: In a large bowl, beat cream cheese until smooth and creamy. Add sugar and vanilla extract, mixing until well blended.
Add eggs one at a time, mixing on low speed and scraping the bowl between additions. Add sour cream and heavy cream, and beat until just combined. Do not overmix.
Pour the cheesecake batter over the cooled crust. Place the pan into a large roasting pan and pour boiling water into the outer pan until it reaches halfway up the springform pan.
Bake for 1 hour 40 minutes, or until the center is just set but slightly jiggly.
Turn off the oven, crack the door, and allow the cheesecake to rest inside for 1 hour.
Remove the cheesecake and cool to room temperature, then refrigerate for at least 8 hours or overnight.
Make the topping: Toast the shredded coconut in a dry skillet over medium heat until golden brown, stirring constantly. Allow to cool slightly.
Mix the toasted coconut with 1 cup of caramel sauce and spread evenly over the top of the chilled cheesecake.
Garnish: Drizzle with chocolate and caramel sauces in alternating lines to resemble the signature Samoa cookie. Add whipped topping or cookie decorations if desired.

Servings and timing

Servings: 8 slices
Prep Time: 30 minutes
Cooking Time: 1 hour 40 minutes
Total Time: 10 hours 10 minutes
Calories per serving: 620 kcal

Variations

Mini cheesecakes: Bake in muffin tins with liners for individual servings. Adjust baking time to 20–25 minutes.
Gluten-free crust: Use gluten-free chocolate sandwich cookies for a gluten-free version.
Extra crunch: Add a thin layer of chopped pecans or almonds beneath the coconut topping.
Chocolate cheesecake: Mix ¼ cup cocoa powder into the batter for an extra chocolatey base.
Salted caramel twist: Sprinkle flaky sea salt over the topping for a sweet-salty finish.

Storage/Reheating

Storage: Keep covered in the refrigerator for up to 5 days.
Freezing: Freeze cheesecake slices individually, tightly wrapped, for up to 2 months. Thaw overnight in the refrigerator before serving.
Reheating: Not applicable. Cheesecake is best served chilled or at room temperature.

FAQs

Can I use store-bought caramel sauce?

Yes, high-quality store-bought caramel sauce works perfectly and saves time.

What’s the best way to toast the coconut?

Use a dry skillet over medium heat, stirring constantly until golden. Alternatively, bake it in the oven at 325°F, stirring every 5 minutes.

Do I have to use a water bath?

While optional, a water bath ensures even baking and helps prevent cracks on the surface.

Can I use a different cookie for the crust?

Yes, chocolate graham crackers or digestive biscuits can be used as alternatives.

How do I know when the cheesecake is done?

The center should jiggle slightly when shaken. The edges should be set. It will firm up as it cools.

Can I skip the overnight chill?

Chilling for at least 8 hours ensures the best texture and flavor. Skipping this step may result in a softer cheesecake.

Is this recipe freezer-friendly?

Yes. Wrap individual slices in plastic wrap and store in an airtight container in the freezer.

Can I make this ahead for a party?

Absolutely. Prepare the cheesecake 1–2 days in advance and garnish the day of serving.

What kind of chocolate works best for drizzling?

Use a quality chocolate dessert sauce or melt chocolate with a little coconut oil for easy drizzling.

Are Samoa cookies required for garnish?

No, they’re optional but make for a visually appealing and thematic presentation.

Conclusion

Samoa Cheesecake with Chocolate Crust and Caramel Coconut Topping is a true showstopper. Rich cream cheese filling, crunchy chocolate base, and the caramel-coconut topping echo everything we love about the famous cookie. Whether you’re a cheesecake connoisseur or simply looking to wow your guests, this dessert delivers both in flavor and presentation—perfect for holidays, birthdays, or indulgent weekend baking.

Samoa Cheesecake with Chocolate Crust and Caramel Coconut Topping

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Inspired by the iconic Samoa cookie, this luscious cheesecake features a chocolate cookie crust, rich vanilla cheesecake, and a golden coconut-caramel topping. Drizzled with chocolate and caramel sauce, it’s a decadent showstopper dessert perfect for any celebration.

Author: Mari
Prep Time: 30 minutes
Cook Time: 1 hour 40 minutes
Total Time: 10 hours 10 minutes
Yield: 8 slices 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 350°F (175°C). Spray a 9-inch springform pan with baking spray, line the bottom with parchment paper, and wrap the outside in two layers of heavy-duty foil.
In a bowl, combine cookie crumbs, melted butter, and salt. Mix until it resembles wet sand. Press firmly into the bottom of the springform pan.
Bake for 10 minutes. Remove and cool. Reduce oven temperature to 325°F (160°C).
In a large bowl, beat cream cheese until smooth. Add sugar and vanilla. Mix in eggs one at a time, scraping down the sides between additions.
Add sour cream and heavy cream. Mix just until combined.
Pour batter over crust. Place pan in a large roasting pan and carefully pour hot water around the sides to create a water bath.
Bake for 1 hour 40 minutes, or until the center is set but slightly jiggly. Turn off oven, crack door, and let cheesecake rest inside for 1 hour.
Remove cheesecake, cool completely at room temperature, then refrigerate for at least 8 hours or overnight.
Toast shredded coconut in a dry skillet over medium heat until golden, stirring often. Cool slightly.
Mix toasted coconut with 1 cup caramel sauce and spread evenly over chilled cheesecake.
Drizzle chocolate and caramel sauces over the top in alternating stripes. Garnish with whipped topping or cookies if desired. Slice and serve chilled.

Notes

Use room-temperature cream cheese and eggs for the smoothest filling.
Wrap the pan tightly with foil to prevent water from leaking into the crust.
For clean slices, use a sharp knife dipped in hot water and wiped between cuts.
Top cheesecake just before serving for best texture and presentation.

Nutrition

Serving Size: 1 slice
Calories: 620
Sugar: 42g
Sodium: 370mg
Fat: 43g
Saturated Fat: 27g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 2g
Protein: 8g
Cholesterol: 150mg