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Samoa Cheesecake with Coconut Topping Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 68 reviews
  • Author: Claire
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 50 minutes
  • Total Time: 10 hours 20 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Samoa Cheesecake with Coconut Topping recipe combines a rich, creamy cheesecake with a chocolate cookie crust and a delicious caramel coconut topping inspired by Samoa cookies. The dessert features a smooth cream cheese filling baked in a water bath for tenderness, topped with toasted coconut mixed with salted caramel sauce, then garnished with chocolate and caramel drizzle for a decadent finish.

Ingredients

Scale

Crust

  • 2½ cups chocolate sandwich cookie crumbs (from 26 original OREO cookies), finely ground
  • 6 tablespoons unsalted butter, melted and cooled
  • ½ teaspoon salt

Cheesecake Filling

  • 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

Water Bath

  • 4-6 cups boiling water

Topping

  • 2¼ cups sweetened shredded coconut
  • 1 cup salted caramel sauce (Mrs. Richardson’s brand or equivalent), plus more for 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

  1. Prepare the crust: Preheat oven to 350°F. Lightly spray a 9-inch springform pan with baker’s spray and line the bottom with parchment paper. Wrap the outside with two layers of heavy-duty aluminum foil to prevent water bath moisture. Set aside.
  2. Make crust mixture: In a medium bowl, combine the finely ground cookie crumbs, melted butter, and salt. Stir to resemble wet sand.
  3. Form and bake crust: Press the mixture evenly into the springform pan bottom. Bake on center rack for 10 minutes, then cool at room temperature. Reduce oven temperature to 325°F.
  4. Beat cream cheese and sugar: In a large bowl or stand mixer with paddle attachment, beat cream cheese and sugar on medium until smooth and lump-free.
  5. Add vanilla and eggs: Mix in vanilla extract. Add eggs one at a time on low speed, fully incorporating each before next, scraping bowl as needed.
  6. Add sour cream and heavy cream: Mix in sour cream and heavy cream on low for 1-2 minutes until thick and smooth.
  7. Pour batter over crust: Spread the cheesecake batter evenly atop the cooled crust.
  8. Set up water bath and bake: Place springform pan in a large roasting pan. Carefully pour 4-6 cups boiling water into roasting pan to come 1 inch up sides of springform pan. Bake for 1 hour 40-45 minutes until top is lightly golden and center barely set when jiggle gently.
  9. Cool slowly in oven: Turn off oven, crack door 1 inch, and let cheesecake cool inside oven for 1 hour.
  10. Chill the cheesecake: Remove cake and water bath, unwrap foil, run thin knife around edges. Refrigerate at least 8 hours or overnight to set completely.
  11. Remove pan sides: Unlock and remove springform sides, transfer cheesecake to serving plate.
  12. Toast coconut: In a dry large skillet over medium heat, toast shredded coconut for 4-6 minutes until lightly browned and fragrant. Remove and cool slightly.
  13. Make Samoa topping: Combine toasted coconut with 1 cup salted caramel sauce, stirring until thick and well mixed.
  14. Apply topping: Spoon dollops of coconut caramel mixture evenly on cheesecake, spreading gently to an even layer.
  15. Garnish: Drizzle extra caramel and chocolate dessert sauces artistically to mimic Samoa cookie patterns. Add whipped topping and optionally garnish with Samoa or Coconut Dream Cookies.

Notes

  • Ensure cream cheese and eggs are at room temperature for a smooth batter.
  • Wrapping the springform pan helps prevent water from seeping into the cheesecake during the water bath baking.
  • Slow cooling in the oven prevents cracking on the cheesecake surface.
  • Chilling overnight improves texture and flavor development.
  • You can toast coconut in the oven at 350°F for 5-7 minutes as an alternative to stovetop.
  • Adjust boiling water quantity in the water bath to ensure it reaches about one inch up the pan sides.
  • Use quality caramel and chocolate sauces for best flavor and presentation.

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Find it online: https://cozycookingideas.com/samoa-cheesecake-with-coconut-topping-recipe/