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This Samoa cheesecake packs all the rich flavors of the classic cookie into a stunning dessert that is shockingly simple to make. With a creamy vanilla filling, buttery Oreo crust, layers of gooey caramel and toasted coconut, and a chocolate drizzle, it is always the biggest hit at family parties and potlucks.
Ingredients
- Oreo cookies: The chocolate cookie base brings the real Samoa cookie vibe Choose classic not double stuff for best crust texture
- Melted butter: Binds everything in the crust together Use real butter for richer flavor
- Neufchatel cream cheese: Lower in fat than regular cream cheese but just as creamy Make sure it is softened for a lump free filling
- Granulated sugar: Gives the perfect amount of sweetness in the cheesecake layer Choose superfine for easiest blending
- Greek yogurt: Adds tang and helps the texture stay light Use plain or vanilla for an extra hint of flavor
- Vanilla extract: Deepens the flavor of both cheesecake and topping Use pure extract if possible
- Eggs: Key for setting the cheesecake at just the right consistency Use at room temperature for smooth blending
- Shredded sweetened coconut: Makes the toasty nutty topping Go for sweetened style for that true Samoa flavor
- Caramel dip or sauce: The rich gooey layer on top Storebought or homemade both work Just make sure it is pourable
- Dark chocolate: Deepens the flavor and cuts through the sweetness Choose a good quality bar and melt it gently
Step-by-Step Instructions
- Prepare the Pan:
- Wrap your springform pan securely with two layers of foil so no water gets in during baking This prevents a soggy crust and gives you creamy cheesecake edges
- Make the Crust:
- Crush Oreo cookies until fine using a food processor or a freezer bag and rolling pin Mix thoroughly with melted butter until it resembles wet sand Press evenly into the pan making sure to cover the bottom completely
- Blend the Cheesecake:
- Beat softened cream cheese on medium for three minutes until completely smooth Add sugar and blend a minute more then mix in Greek yogurt and vanilla scraping the bowl as you go Add eggs one at a time blending on low just until combined Stop as soon as you are blended to keep the cheesecake from cracking
- Bake in Water Bath:
- Place the filled springform into a larger roasting pan Pour boiling water into the big pan until it comes about an inch up the side Keep everything very steady Set the pans low in the oven and bake about ninety minutes until the center just barely jiggles Leave the oven door open slightly and let the cake rest an hour more
- Cool and Chill:
- Remove from oven Run a thin knife around the edge to loosen Carefully cool the cake fully on the counter then chill at least four hours or overnight for best slicing
- Toast the Coconut:
- Turn the oven up to three hundred fifty Spread coconut evenly on a baking sheet Toast six to ten minutes stirring once until the shreds are golden and fragrant Watch closely to prevent burning
- Make the Samoa Topping:
- Mix most of the caramel sauce with the warm toasted coconut until well coated Spread remaining caramel on top of the chilled cheesecake then cover with the coconut caramel mixture
- Finish with Chocolate:
- Melt chocolate and pour into a piping or ziptop bag Snip a small tip and drizzle back and forth over the cake in lines Repeat with extra caramel if desired Chill briefly so the topping sets then slice and serve
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Storage Tips
Cover leftover cheesecake tightly with foil or plastic wrap and refrigerate It stays fresh and creamy for up to five days For longer storage individual slices can be wrapped and frozen for up to one month Thaw slices in the fridge overnight
Ingredient Substitutions
If you do not have neufchatel cheese regular full fat cream cheese works perfectly fine Gluten free chocolate sandwich cookies can be swapped for a gluten sensitive version When caramel sauce is not available melt soft caramel candies with a touch of cream over low heat
Serving Suggestions
A slice is rich enough to serve simply with coffee or tea Fans of Samoa cookies may enjoy extra toasted coconut sprinkled on each plated serving For a celebration top each slice with a small dollop of whipped cream and a sprinkle of chocolate shavings
Cultural Context
Samoa cookies are a beloved classic in the United States thanks to the Girl Scouts This cheesecake takes inspiration from that signature mix of coconut caramel and chocolate layered over a creamy filling It is a playful take on nostalgic flavors that feels special for any occasion
Frequently Asked Questions About Recipes
- → How do you prevent cheesecake cracks?
Use a water bath during baking and avoid overmixing the batter. Let the cake cool gradually to reduce cracking.
- → Can you use a different crust for the base?
Yes, graham crackers or vanilla wafers are great alternatives to Oreo cookies for the crust.
- → How do you toast coconut evenly?
Spread coconut on a lined baking sheet and stir halfway through baking to ensure even toasting and prevent burning.
- → Is caramel sauce store-bought or homemade?
Both options work well. Use store-bought for convenience or homemade for a richer flavor.
- → What is the best way to drizzle chocolate?
Melt chocolate and transfer it to a piping or zip-top bag, snip the corner, then pipe thin lines over the topping.