Samoa Cheesecake with Coconut Topping Recipe
This Samoa Cheesecake with Coconut Topping is a decadent dessert featuring a rich chocolate cookie crust, creamy cheesecake layer, and a luscious coconut and salted caramel topping inspired by the beloved Samoa cookies. Finished with drizzles of chocolate and caramel sauces as well as whipped topping, this cheesecake offers a perfect blend of chocolate, caramel, and coconut flavors ideal for special occasions or indulgent treats.
- Prep Time: 25 minutes
- Cook Time: 70 minutes
- Total Time: 5 hours 35 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Chocolate Crust Layer
- 2½ cups chocolate sandwich cookie crumbs (from 26 original OREO cookies), finely ground
- 6 tablespoons unsalted butter, melted and cooled
- ½ teaspoon salt
Cheesecake Layer
- 32 ounces (4 8-ounce blocks) cream cheese, softened to room temperature
- 1½ cups granulated sugar
- 1 tablespoon vanilla extract
- 4 large eggs, room temperature
- ½ cup sour cream
- 3 tablespoons heavy cream
- 4–6 cups boiling water (for the water bath)
Samoa Cookie Topping
- 2¼ cups sweetened shredded coconut
- 1 cup salted caramel sauce (Mrs. Richardson’s brand or equivalent), plus more for garnish
Garnish
- Chocolate dessert sauce in a squeeze bottle (Ghirardelli brand recommended)
- Caramel dessert sauce in a squeeze bottle (Mrs. Richardson’s or Ghirardelli brand)
- Whipped topping
- Samoa or Coconut Dream Cookies (optional)
Instructions
- Prepare the crust: Combine the finely ground chocolate sandwich cookie crumbs, melted unsalted butter, and salt in a mixing bowl. Stir until the mixture has the texture of wet sand. Press this mixture evenly into the bottom of a springform pan to form the crust layer.
- Make the cheesecake batter: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the granulated sugar and vanilla extract, mixing until fully incorporated. Add the eggs one at a time, beating well after each addition. Then mix in the sour cream and heavy cream until the batter is smooth and velvety.
- Assemble and bake with water bath: Pour the cheesecake batter over the prepared crust in the springform pan. Place the pan in a larger roasting pan and carefully pour 4 to 6 cups of boiling water into the outer pan to create a water bath. Bake in a preheated oven (typically 325°F) for about 60 to 70 minutes, or until the edges are set but the center still slightly jiggles. This water bath method helps ensure even cooking and prevents cracking.
- Toast the coconut topping: While the cheesecake is baking or cooling, spread the sweetened shredded coconut evenly on a baking sheet. Toast it in the oven at 350°F for 5 to 8 minutes, stirring occasionally until golden brown and fragrant. Remove from oven and let cool.
- Add the Samoa cookie topping: Once the cheesecake has cooled to room temperature and is fully set, evenly spread the salted caramel sauce over the top, then sprinkle the toasted shredded coconut over the caramel layer to create the signature Samoa cookie topping.
- Chill the cheesecake: Refrigerate the assembled cheesecake for at least 4 hours or overnight to allow the layers to set and flavors to meld.
- Garnish and serve: Before serving, drizzle chocolate dessert sauce and additional caramel dessert sauce over the top. Add dollops of whipped topping and optionally decorate with Samoa or Coconut Dream Cookies. Slice and serve chilled for a delicious and visually stunning dessert.
Notes
- Use room temperature ingredients for a smooth, creamy cheesecake batter.
- Ensure the water bath is carefully handled to avoid water spilling into the cheesecake batter.
- Toasting the coconut enhances its flavor and adds a delightful crunch to the topping.
- Allow the cheesecake to chill thoroughly for best slicing and texture.
- Store leftovers covered in the refrigerator for up to 5 days.
Keywords: Samoa Cheesecake, Coconut Cheesecake, Chocolate Crust Cheesecake, Caramel Topping, Toasted Coconut Dessert