Samoa-Inspired Coconut Caramel Cheesecake

This Samoa-inspired cheesecake has a chocolate sandwich-cookie crust, a cream cheese filling, and a topping of toasted coconut, caramel, and chocolate sauce. Use a 9-inch springform pan and allow time for both slow cooling and an overnight chill.

Recipe review: This article has been corrected to match the existing recipe card. It has not been confirmed by a documented kitchen test. The listed yield is 8 servings. The crust bakes for 10 minutes, the filling for 1 hour 40–45 minutes, followed by 1 hour of cooling in the oven and at least 8 hours of refrigeration. Preparation time alone does not describe the time until serving.

Ingredients

Chocolate crust

• 2 1/2 cups chocolate sandwich-cookie crumbs (about 26 original Oreo cookies, finely ground)
• 6 tablespoons unsalted butter, melted and cooled
• 1/2 teaspoon salt

Cheesecake filling

• 32 ounces cream cheese, softened (four 8-ounce blocks)
• 1 1/2 cups granulated sugar
• 1 tablespoon vanilla extract
• 4 large eggs, at room temperature
• 1/2 cup sour cream
• 3 tablespoons heavy cream
• About 5 cups boiling water, for the water bath

Topping

• 2 1/4 cups sweetened shredded coconut
• 1 cup salted caramel sauce, plus extra for garnish
• Chocolate dessert sauce, for garnish
• Caramel dessert sauce, for garnish

How to make it

1. Preheat the oven to 350°F. Lightly grease a 9-inch springform pan and line its base with parchment. Wrap the outside in two layers of heavy-duty foil to help protect it from the water bath.
2. Combine the cookie crumbs, melted butter, and salt. Press into the bottom of the pan and bake for 10 minutes. Let the crust cool while making the filling.
3. Reduce the oven temperature to 325°F. Beat the cream cheese and sugar on medium speed until smooth. Mix in the vanilla and the eggs one at a time on low speed. Scrape the bowl as needed.
4. Add the sour cream and heavy cream. Mix on low speed for 1–2 minutes, then spread the filling over the crust.
5. Place the springform pan in a large roasting pan. Carefully add boiling water around it to a depth of about 1 inch; the amount needed depends on the roasting pan.
6. Bake for 1 hour 40–45 minutes. The top should be lightly golden, with the center barely set and still gently moving when the pan is nudged.
7. Turn off the oven and leave its door slightly open. Let the cheesecake cool inside for 1 hour.
8. Remove it from the water bath and take off the foil. Run a thin knife around the inside edge. Refrigerate for at least 8 hours or overnight before removing the pan ring.
9. Toast the coconut in a dry skillet over medium heat for 4–6 minutes, watching closely and stirring. Let it cool slightly, then mix with the cup of caramel sauce.
10. Spread the coconut mixture over the chilled cheesecake. Finish with chocolate and caramel sauce, and serve chilled.

Planning and serving

Make this ahead of the day you want to serve it. Chilling is part of the method, rather than an optional shortcut. Keep the cheesecake refrigerated. Quantities, texture, and timing still need confirmation through kitchen testing.

Recipe card

Samoa Cheesecake

A rich and creamy cheesecake with an Oreo crust, topped with toasted coconut, caramel, and a chocolate drizzle, inspired by the classic Samoa Girl Scout cookie.

Prep: 30 minutes minutes Cook: 1 hour hour 50 minutes minutes Total: 11 hours hours 20 minutes minutes

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Ingredients

  

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Chocolate Crust

• 2.5 cups chocolate sandwich cookie crumbs (from 26 original OREO cookies, finely ground)
• 6 tablespoons unsalted butter melted and cooled
• 0.5 teaspoon salt

Cheesecake Layer

• 32 ounces cream cheese (4 8-ounce blocks, softened to room temperature)
• 1.5 cups granulated sugar
• 1 tablespoon vanilla extract
• 4 large eggs room temperature
• 0.5 cup sour cream
• 3 tablespoons heavy cream
• 5 cups boiling water (for water bath)

Samoa Topping

• 2.25 cups sweetened shredded coconut
• 1 cup salted caramel sauce (plus more for garnish)
• Chocolate dessert sauce (in a squeeze bottle, for garnish)
• Caramel dessert sauce (in a squeeze bottle, for garnish)

Instructions

 

Preparation Steps

• Preheat oven to 350°F. Lightly spray a 9-inch springform pan with baker’s spray and line with a parchment paper round. Wrap the outside of the springform pan with two layers of heavy duty aluminum foil. Set aside.
• In a medium bowl, combine chocolate cookie crumbs, melted butter, and salt. Stir until the mixture resembles wet sand.
• Press the cookie mixture evenly into the bottom of the prepared springform pan to form a crust. Bake for 10 minutes. Remove from oven and let cool while preparing the cheesecake batter.
• Reduce oven temperature to 325°F.
• In a large bowl, beat cream cheese and granulated sugar on medium speed until smooth. Add vanilla extract and eggs one at a time, mixing on low speed until incorporated. Scrape down the sides and bottom of the bowl as needed.
• Add sour cream and heavy cream. Mix on low speed for 1-2 minutes until the batter is thick and smooth.
• Pour the cheesecake batter into the prepared springform pan and spread evenly.
• Place the springform pan inside a large roasting pan. Carefully pour boiling water into the roasting pan to come up about 1 inch on the sides of the springform pan. Bake for 1 hour 40-45 minutes, or until the top is lightly golden and the center is barely set when gently jiggled.
• Turn off the oven heat, crack the door open about 1 inch, and let the cheesecake cool slowly in the oven for 1 hour.
• Remove the cheesecake from the oven and water bath. Remove foil. Run a thin knife around the sides of the cheesecake. Chill in the refrigerator for at least 8 hours or overnight.
• Once chilled, remove the side ring of the springform pan and transfer the cheesecake to a serving plate.
• Toast the shredded coconut in a dry skillet over medium heat for 4-6 minutes until fragrant. Let cool slightly.
• In a bowl, combine toasted coconut with salted caramel sauce until evenly mixed. The mixture should be thick.
• Dollop the coconut-caramel mixture evenly over the top of the chilled cheesecake and gently spread to an even layer using an offset spatula.
• Garnish the top with drizzles of additional caramel and chocolate sauce to resemble a Samoa cookie.

Notes

This cheesecake is rich and decadent, perfect for a special occasion. For best results, ensure all dairy ingredients are at room temperature and follow the chilling instructions thoroughly.

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