Print

Samoa Cheesecake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Samoa Cheesecake combines a creamy Neufchatel cream cheese filling with a decadent Oreo crust and a topping of toasted coconut, gooey caramel, and rich dark chocolate for a dessert inspired by the classic Girl Scout cookie.

Ingredients

Scale
  • 24 Oreo cookies
  • 4 tablespoons melted butter
  • Pinch of salt
  • 3 (8-ounce) bricks Neufchatel (low-fat) cream cheese, softened
  • 1 cup granulated sugar
  • 1 cup plain or vanilla Greek yogurt
  • 2 teaspoons vanilla extract
  • 3 eggs
  • 2 cups shredded sweetened coconut
  • 1 3/4 cups caramel dip or sauce
  • 4 ounces dark chocolate

Instructions

  1. Preheat oven to 325°F. Grease a 9-inch springform pan and wrap the outside with 2 layers of heavy-duty aluminum foil.
  2. Crush Oreo cookies in a food processor or by hand in a ziplock bag. Mix with melted butter and press evenly into the pan. Set aside.
  3. Using an electric mixer, beat cream cheese for 3 minutes until smooth. Add sugar and beat 1 more minute. Add Greek yogurt and vanilla, beating another minute and scraping down the bowl. Add eggs one at a time, beating on low after each addition until just combined.
  4. Pour batter into prepared crust. Place the springform pan inside a larger roasting pan and pour boiling water into the outer pan to create a water bath (about 1 inch up the sides).
  5. Bake for 1 hour 30 minutes or until the center is almost set but slightly jiggly. Turn off oven and crack the door slightly, letting cheesecake cool for 1 hour.
  6. Remove from oven, run a knife around the edges, then cool to room temperature. Refrigerate for at least 4 hours or overnight.
  7. For the topping, preheat oven to 350°F. Spread coconut on a lined baking sheet and toast for 6-10 minutes, stirring halfway, until golden brown.
  8. Mix 1 cup caramel sauce with toasted coconut. Spread 1/2 cup caramel over chilled cheesecake, then top with coconut-caramel mixture. Press gently to adhere.
  9. Melt chocolate and drizzle over the top using a piping bag or ziplock with the corner cut off. Drizzle remaining caramel in the same way. Chill 15 minutes before serving.

Notes

  • For best results, let cheesecake chill overnight for flavors to fully develop.
  • Use store-bought caramel and chocolate for convenience, or make them homemade for a richer flavor.
  • If skipping the water bath, place a separate pan of water on the lower oven rack to help prevent cracking.
  • Cheesecake keeps well covered in the refrigerator for up to 5 days or can be frozen for up to 2 months.

Nutrition

Find it online: https://amandafood.com/samoa-cheesecake/