Samoa Cheesecake with Caramel (Print)
Creamy Samoa Cheesecake with caramel and toasted coconut over a decadent chocolate crust.
# Ingredients:
→ Chocolate Crust Layer
01 -
2.5 cups chocolate sandwich cookie crumbs (from 26 original OREO cookies, finely ground)
02 -
6 tablespoons unsalted butter, melted and cooled
03 -
0.5 teaspoon salt
→ Cheesecake Layer
04 -
32 ounces cream cheese, softened to room temperature
05 -
1.5 cups granulated sugar
06 -
1 tablespoon vanilla extract
07 -
4 large eggs, room temperature
08 -
0.5 cup sour cream
09 -
3 tablespoons heavy cream
10 -
4-6 cups boiling water (for the water bath)
→ Samoa Cookie Topping
11 -
2.25 cups sweetened shredded coconut
12 -
1 cup salted caramel sauce
→ Garnish
13 -
Chocolate dessert sauce
14 -
Caramel dessert sauce
15 -
Whipped topping
16 -
Samoa or Coconut Dream Cookies
# Directions:
01 -
Preheat oven to 350°F. Spray a 9-inch springform pan with baker’s spray, and line with parchment paper. Wrap the outside with two layers of heavy-duty aluminum foil. Combine chocolate cookie crumbs, melted butter, and salt in a medium bowl. Mix until it resembles wet sand. Press the mixture into an even layer on the pan bottom. Bake for 10 minutes, then allow to cool. Lower oven temperature to 325°F.
02 -
In a large mixing bowl, beat cream cheese and sugar until smooth. Add vanilla extract and eggs one at a time, mixing on low speed until fully incorporated. Scrape the bowl as needed. Add sour cream and heavy cream, mixing on low for 1-2 minutes until thick and smooth. Pour batter into the cooled crust and spread evenly. Place the springform pan in a large roasting pan and pour boiling water around the pan until it is about 1 inch deep. Bake for 1 hour 40-45 minutes or until the center is barely set when jiggled. Turn off the oven, crack the door, and let cool for 1 hour. Remove, discard foil, and refrigerate for at least 8 hours or overnight to fully chill.
03 -
Toast shredded coconut in a large skillet over medium heat for 4-6 minutes until lightly golden and fragrant. Remove to a mixing bowl and combine with salted caramel sauce. Spread this mixture evenly over the chilled cheesecake.
04 -
Drizzle chocolate and caramel sauces over the topping. Add whipped topping and cookies for final garnish. Refrigerate for 30 minutes for easier slicing before serving.
# Notes:
01 -
Use heavy-duty aluminum foil to avoid water from seeping into the crust during the water bath.
02 -
Cheesecake should chill overnight for the best texture.
03 -
If caramel sauce is too thin, thicken it with 1-2 tablespoons of all-purpose flour.