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Decadent Baked Samoa Cheesecake with Chocolate Cookie Crust

A rich slice of Samoa Cheesecake featuring a dark crust, creamy filling, caramel, chocolate drizzle, and toasted coconut.
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Create a show-stopping dessert inspired by the Girl Scout Samoa cookie, featuring a rich chocolate crust, creamy caramel-swirled cheesecake filling, and a toasted coconut topping.

Ingredients

Scale
  • 1 3/4 cups chocolate cookie crumbs (about 30 cookies)
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened to room temperature
  • 1 1/2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 3 large eggs
  • 1 cup caramel sauce, divided
  • 1 cup sweetened shredded coconut, toasted
  • 1/2 cup semi-sweet chocolate chips
  • 1 tablespoon coconut oil
  • 1/2 cup whole Samoa cookies, for garnish (optional)

Instructions

  1. Prepare the crust: Preheat your oven to 350°F (175°C). Mix the chocolate cookie crumbs and melted butter in a bowl until combined. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes. Remove and let it cool while you prepare the filling.
  2. Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the sugar and beat until fully incorporated. Mix in the vanilla extract and sour cream. Beat in the eggs one at a time, mixing just until combined after each addition. Do not overmix the batter.
  3. Create the caramel swirl: Pour half of the cheesecake batter over the cooled crust. Drizzle 1/2 cup of the caramel sauce over the batter. Pour the remaining batter on top. Drizzle the remaining 1/2 cup of caramel sauce over the top layer. Use a knife or skewer to gently swirl the caramel into the batter to create a marbled effect.
  4. Bake the cheesecake: Wrap the bottom of the springform pan tightly in heavy-duty aluminum foil. Place the wrapped pan into a larger roasting pan. Carefully pour hot water into the roasting pan until the water reaches halfway up the sides of the springform pan (this creates a water bath). Bake for 55 to 65 minutes, or until the edges are set but the center still has a slight jiggle.
  5. Cool the cheesecake: Turn off the oven, crack the door open slightly, and let the cheesecake cool inside the oven for 1 hour. Remove the cheesecake from the water bath and foil. Let it cool completely on a wire rack. Once cool, cover and refrigerate for at least 6 hours, or preferably overnight.
  6. Prepare the topping: In a small, microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between each, until the chocolate is smooth. Stir in the toasted coconut.
  7. Finish and serve: Once the cheesecake is fully chilled, carefully remove the sides of the springform pan. Spread the toasted coconut-chocolate mixture evenly over the top of the cheesecake. If desired, garnish the edges with whole Samoa cookies. Slice and serve this indulgent dessert.

Notes

  • For the smoothest texture, bring your cream cheese and eggs to room temperature before starting the filling.
  • To toast the coconut, spread it in a single layer on a baking sheet and bake at 350°F (175°C) for 5 to 8 minutes, watching closely to prevent burning.
  • If you prefer a no-bake version, chill the cheesecake for 8 hours instead of baking, and use a pre-made chocolate cookie crust.

Nutrition

Find it online: https://juliameal.com/samoa-cheesecake-decadent-dessert-recipe/