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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.

Ingredients

Units Scale
  • 2 1/2 cups chocolate sandwich cookie crumbs (about 26 Oreos)
  • 6 tbsp unsalted butter, melted and cooled
  • 1/2 tsp salt
  • 32 oz cream cheese, softened (four 8 oz blocks)
  • 1 1/2 cups granulated sugar
  • 1 tbsp vanilla extract
  • 4 large eggs, room temperature
  • 1/2 cup sour cream
  • 3 tbsp heavy cream
  • 4–6 cups boiling water (for water bath)
  • 2 1/4 cups sweetened shredded coconut
  • 1 cup salted caramel sauce (plus more for 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)

Instructions

  1. 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.
  2. 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.
  3. Bake for 10 minutes. Remove and cool. Reduce oven temperature to 325°F (160°C).
  4. 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.
  5. Add sour cream and heavy cream. Mix just until combined.
  6. Pour batter over crust. Place pan in a large roasting pan and carefully pour hot water around the sides to create a water bath.
  7. 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.
  8. Remove cheesecake, cool completely at room temperature, then refrigerate for at least 8 hours or overnight.
  9. Toast shredded coconut in a dry skillet over medium heat until golden, stirring often. Cool slightly.
  10. Mix toasted coconut with 1 cup caramel sauce and spread evenly over chilled cheesecake.
  11. 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

Find it online: https://yumfoodusa.com/samoa-cheesecake-with-chocolate-crust-and-caramel-coconut-topping/