Samoa Cheesecake

Featured in Irresistible Desserts.

Make chocolate cookie crust, prepare vanilla cheesecake filling, bake and cool, then top with toasted coconut mixed with caramel and finish with chocolate drizzle.
Ranah
Updated on Sat, 19 Apr 2025 20:01:36 GMT
A slice of cheesecake with caramel drizzled on top. Pin it
A slice of cheesecake with caramel drizzled on top. | yummyflavorsrecipes.com

This Samoa Cheesecake combines the beloved flavors of Girl Scout Samoa cookies with rich, creamy cheesecake for an unforgettable dessert. A buttery shortbread crust, caramel-swirled cheesecake filling, and toasted coconut topping recreate the iconic cookie in luxurious cheesecake form.

When I served this at our neighborhood potluck, three people asked if they could buy whole cheesecakes from me! My daughter's friend, who had never liked cheesecake before, asked for the recipe to make for her birthday. The combination of caramel, coconut, and chocolate triggers such wonderful memories of those iconic cookies.

Essential Ingredients

  • Shortbread cookies: Crust base that mimics Samoa cookies (2 cups crumbs)
  • Cream cheese: Rich, tangy filling (24 oz, room temperature)
  • Coconut milk: Infuses tropical flavor (½ cup)
  • Caramel sauce: Swirled through batter (¾ cup)
  • Toasted coconut: Essential Samoa texture (1½ cups)
A slice of cheesecake with caramel drizzle. Pin it
A slice of cheesecake with caramel drizzle. | yummyflavorsrecipes.com

Step-by-Step Instructions

Step 1: Prepare crust
Mix shortbread crumbs with melted butter, press into springform pan
Step 2: Make filling
Beat cream cheese until smooth, add sugars, then eggs one at a time
Step 3: Flavor base
Mix in coconut milk and vanilla, reserve ½ cup plain batter
Step 4: Swirl
Pour caramel into main batter, gently fold to create ribbons
Step 5: Bake
Water bath method at 325°F for 50-60 minutes until set but jiggly
Step 6: Top
Spread reserved plain batter over cooled cake, add toasted coconut and chocolate drizzle

The Samoa Inspiration

This cheesecake perfectly captures the essence of Girl Scout Samoa cookies - the buttery shortbread base replaces the cookie foundation, the caramel-swirled filling mimics the gooey center, and the toasted coconut topping with chocolate drizzle completes the iconic flavor profile.

A slice of cheesecake with caramel drizzled on top. Pin it
A slice of cheesecake with caramel drizzled on top. | yummyflavorsrecipes.com

Presentation Tips

  • Pipe chocolate drizzle in parallel lines for professional look
  • Toast coconut until golden brown for maximum flavor
  • Use a cake turntable for even topping application
  • Chill completely before removing springform ring

My first attempt cracked because I rushed the cooling process. Now I patiently let it cool in the oven with the door ajar, then at room temperature, and finally in the fridge - perfect results every time!

What began as a nostalgic experiment has become my signature dessert. That first forkful of creamy caramel cheesecake with crunchy coconut topping transports everyone back to their first Samoa cookie - but in the most luxurious way possible.

Frequently Asked Questions

→ Can I make this cheesecake ahead of time?
Yes, this cheesecake is perfect for making ahead. You can prepare it 1-2 days before serving and keep it refrigerated. The flavors actually develop and improve with time.
→ How do I prevent my cheesecake from cracking?
To prevent cracks, avoid overmixing the batter (which incorporates air), bake in a water bath, and allow the cheesecake to cool gradually in the oven with the door slightly open before removing it.
→ Can I freeze this Samoa Cheesecake?
Yes, you can freeze the baked cheesecake (without toppings) for up to 2 months. Wrap it tightly in plastic wrap and aluminum foil. Thaw overnight in the refrigerator and add the toppings before serving.
→ What if I can't find chocolate sandwich cookies for the crust?
If you can't find chocolate sandwich cookies like Oreos, you can substitute chocolate graham crackers or any chocolate wafer cookies. Just adjust the butter amount if needed to get the right consistency.
→ Can I use store-bought caramel sauce?
Yes, you can use store-bought caramel sauce to save time. Look for a thick caramel sauce or topping rather than a thin syrup for best results.

Caramel Coconut Chocolate Cheesecake

A decadent cheesecake inspired by Samoa cookies featuring a chocolate cookie crust, creamy vanilla filling, and topped with toasted coconut, caramel, and chocolate drizzle.

Prep Time
30 Minutes
Cook Time
75 Minutes
Total Time
105 Minutes
By: Ranah


Difficulty: Difficult

Cuisine: American

Yield: 12 Servings (1 9-inch cheesecake)

Dietary: Vegetarian

Ingredients

→ Chocolate Cookie Crust

01 24 chocolate sandwich cookies (like Oreos)
02 4 tablespoons unsalted butter, melted

→ Cheesecake Filling

03 4 packages (8 ounces each) cream cheese, softened
04 1 cup granulated sugar
05 1 tablespoon vanilla extract
06 4 large eggs, room temperature

→ Coconut Caramel Topping

07 3 cups sweetened shredded coconut
08 1 cup caramel sauce (homemade or store-bought)
09 1/4 teaspoon salt (if using unsalted caramel)

→ Chocolate Drizzle

10 1 cup semi-sweet chocolate chips
11 2 tablespoons heavy cream

Instructions

Step 01

Preheat oven to 325°F (165°C). Wrap the outside of a 9-inch springform pan with aluminum foil to prevent water from seeping in during baking.

Step 02

In a food processor, pulse the chocolate cookies until finely ground. Add the melted butter and pulse until combined. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes, then remove and let cool while preparing the filling.

Step 03

In a large bowl, beat the cream cheese and sugar until smooth and creamy, about 2 minutes. Add the vanilla extract and beat until combined. Add the eggs one at a time, beating on low speed just until each is incorporated. Do not overmix.

Step 04

Pour the filling over the cooled crust. Place the springform pan in a larger roasting pan and add enough hot water to come about halfway up the sides of the springform pan. Bake for 55-65 minutes, or until the edges are set but the center still has a slight jiggle.

Step 05

Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. Remove from the oven and water bath, run a knife around the edge of the cheesecake, and let cool completely at room temperature. Refrigerate for at least 4 hours or overnight.

Step 06

Preheat oven to 350°F (175°C). Spread the coconut on a baking sheet and toast for 8-10 minutes, stirring occasionally, until golden brown. Watch carefully as it can burn quickly. Let cool completely.

Step 07

In a medium bowl, combine the toasted coconut with the caramel sauce and salt (if using). Mix well until the coconut is evenly coated.

Step 08

In a microwave-safe bowl, combine the chocolate chips and heavy cream. Microwave in 30-second intervals, stirring between each, until melted and smooth.

Step 09

Remove the sides of the springform pan. Spread the coconut caramel mixture over the top of the cheesecake, leaving a small border around the edge. Drizzle the melted chocolate over the top and around the sides of the cheesecake.

Step 10

Refrigerate for at least 30 minutes to set the toppings before slicing and serving.

Notes

  1. This cheesecake is inspired by the popular Samoa (or Caramel deLites) Girl Scout cookies.
  2. For best results, make sure all refrigerated ingredients are at room temperature before beginning.
  3. The water bath helps the cheesecake bake evenly and prevents cracking.

Tools You'll Need

  • 9-inch springform pan
  • Food processor
  • Electric mixer
  • Large roasting pan (for water bath)
  • Aluminum foil
  • Baking sheet (for toasting coconut)

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy (cream cheese, butter, heavy cream)
  • Contains eggs
  • Contains gluten (chocolate sandwich cookies)
  • Contains coconut

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 650
  • Total Fat: 45 g
  • Total Carbohydrate: 58 g
  • Protein: 9 g