Let me tell you—this dessert was born out of pure family bribery. Yep, I promised my youngest I’d bake “anything they wanted” if they helped clean out the garage last weekend. Their eyes lit up like I’d just handed them a golden ticket. “Samoa cheesecake,” they said, without skipping a beat. That’s when I realized we were dealing with Girl Scout cookie season levels of ambition.
The flavor combo was a no-brainer. We all love Samoas—coconut, caramel, and chocolate? Say less. I’ve made plenty of cheesecakes before, but this was something new. Not just rich and creamy, but layered with texture and nostalgia.
I wanted to mimic the cookie’s gooey top and crisp chocolate drizzle while keeping that signature silky filling. After a full day of test-baking (with a few sticky caramel spoon licks in between), I nailed it.
It became one of those recipes that made the whole house smell like a bakery. The toasty coconut scent drifted from the kitchen to every corner. By the time the cheesecake had chilled and I finally sliced into it, the kids had already set the table, plates out, forks ready. That never happens.
This one’s a keeper—and I can’t wait for you to try it too.
Short Description
Samoa Cheesecake with Coconut Caramel is a rich and creamy dessert inspired by the beloved cookie—featuring a chocolate cookie crust, velvety cheesecake filling, and a toasted coconut caramel topping drizzled in chocolate.
Key Ingredients
For the Chocolate Crust Layer
- 2 ½ cups chocolate sandwich cookie crumbs (from 26 original OREO cookies)
- 6 tablespoons unsalted butter, melted and cooled
- ½ teaspoon salt
For the Cheesecake Layer
- 32 ounces cream cheese, softened to room temperature
- 1 ½ cups granulated sugar
- 1 tablespoon vanilla extract
- 4 large eggs, room temperature
- ½ cup sour cream
- 3 tablespoons heavy cream
- 4 to 6 cups boiling water (for the water bath)
For the Samoas Cookie Topping
- 2 ¼ cups sweetened shredded coconut
- 1 cup salted caramel sauce, plus more for garnish
Garnish
- Chocolate dessert sauce (squeeze bottle)
- Caramel dessert sauce (squeeze bottle)
- Whipped topping
- Samoa or Coconut Dream cookies
Tools Needed
- 9-inch springform pan
- Heavy-duty aluminum foil
- Parchment paper
- Mixing bowls
- Stand mixer or electric hand mixer
- Offset spatula or large spoon
- Roasting pan for water bath
- Dry skillet for toasting coconut
Cooking Instructions
Step 1: Prepare the Pan and Crust
Preheat the oven to 350°F. Lightly spray a 9-inch springform pan with baker’s spray and line the bottom with parchment. Wrap the pan’s exterior in two layers of heavy-duty foil to guard against the water bath.
In a bowl, mix cookie crumbs, melted butter, and salt until it resembles wet sand. Press the mixture evenly into the bottom of the prepared pan. Bake for 10 minutes, then remove and cool completely. Reduce oven temperature to 325°F.
Step 2: Make the Cheesecake Filling
In a large bowl or stand mixer, beat softened cream cheese with sugar on medium speed until smooth. Add vanilla, then beat in eggs one at a time on low speed, scraping the bowl as needed. Mix in sour cream and heavy cream on low until the batter is silky and thick.
Step 3: Bake in a Water Bath
Pour the cheesecake batter over the cooled crust, smoothing the top. Place the springform pan into a larger roasting pan. Carefully pour boiling water into the roasting pan until it comes about 1 inch up the side of the cheesecake pan.
Bake at 325°F for 1 hour 40 to 45 minutes. The top should be pale golden and the center should jiggle slightly. Turn off the oven, crack the door open an inch, and let it rest inside for 1 hour.
Step 4: Cool and Chill
Remove the cheesecake and carefully unwrap the foil. Run a thin knife around the edge to release it from the pan. Chill for at least 8 hours or overnight until fully set.
Step 5: Make the Coconut Caramel Topping
Toast the shredded coconut in a dry skillet over medium heat for 4 to 6 minutes, stirring constantly, until golden and fragrant. Let it cool slightly, then mix it with 1 cup of salted caramel sauce until thick and sticky.
Step 6: Assemble and Garnish
Spread the coconut-caramel topping evenly over the chilled cheesecake. Drizzle chocolate and caramel sauces across the top in a crisscross or swirl pattern. Add dollops of whipped topping and a few Samoa cookies for flair. Serve chilled.
Why You’ll Love This Recipe
– Packed with indulgent flavor and texture
– Crowd-pleaser for potlucks, birthdays, or holidays
– No-fuss cookie crust—no need for extra baking skills
– Make-ahead friendly (tastes even better the next day!)
– Nostalgic Girl Scout cookie vibes in every bite
Mistakes to Avoid & Solutions
1. Skipping the Water Bath
Without it, your cheesecake may crack. The steam keeps the oven moist, creating an even bake. If you’re out of foil, use a cheesecake moat or place a tray of water on the rack beneath.
2. Overmixing the Batter
Air bubbles can lead to a puffy, uneven top. Mix slowly and scrape down the sides gently to prevent this.
3. Using Cold Cream Cheese
Cold cream cheese clumps. Let it soften fully at room temperature for a smooth filling.
4. Not Toasting the Coconut
Raw shredded coconut is too chewy and flat in flavor. A few minutes in the skillet makes a world of difference.
5. Rushing the Chill Time
The cheesecake needs hours to set. Slice too early, and it’ll fall apart. Let it rest overnight for clean slices and best texture.
Serving and Pairing Suggestions
Serve it chilled with hot coffee or espresso
Add a scoop of vanilla bean ice cream for a richer dessert
Slice and plate it individually for a formal dinner, or serve whole family-style
Pair with a glass of sweet dessert wine or spiced chai
Drizzle more chocolate and caramel right before serving for drama
Storage and Reheating Tips
Refrigerate: Keep leftovers covered in the fridge for up to 5 days
Freeze: Wrap individual slices in plastic and foil, then freeze for up to 2 months
Reheat: Avoid heating. Let frozen slices thaw overnight in the fridge
Keep toppings fresh: Add whipped cream and cookies only before serving so they stay crisp
FAQs
1. What can I use instead of a springform pan?
Use a deep 9-inch cake pan lined with parchment and foil for easy lift-out. Cooling and slicing will be trickier but still doable.
2. Can I use store-bought caramel sauce?
Yes! A good-quality salted caramel sauce works perfectly. Heat slightly if it’s too thick to mix with coconut.
3. How do I prevent the top from cracking?
Use a water bath, don’t overmix, and allow the cheesecake to cool gradually in the oven. These steps help keep the top smooth.
4. Can I make this cheesecake in advance?
Absolutely. It tastes better after a full chill. Make it up to 2 days ahead, and garnish before serving.
5. How do I toast coconut evenly without burning it?
Use a dry skillet over medium heat. Stir constantly and watch closely—it toasts fast. Remove from heat once golden.
Tips & Tricks
Use a food processor to finely crush the cookies—faster and more uniform than hand-crushing
Place a kitchen towel under your roasting pan for easy lifting
Let the cheesecake cool completely before topping—it prevents melting or sinking
For perfect drizzles, microwave your sauces for 10 seconds
Run your knife under hot water between slices for clean cuts
Recipe Variations
Peanut Butter Samoa Cheesecake
Swap half the caramel in the topping with melted peanut butter. Add ½ cup crushed peanuts to the crust for crunch.
Mini Samoa Cheesecakes
Use a muffin tin lined with cupcake papers. Divide crust and batter evenly. Bake at 300°F for 25-28 minutes. Chill and top just like the full version.
Gluten-Free Version
Use gluten-free chocolate sandwich cookies for the crust. Double-check that all sauces and toppings are certified gluten-free.
Dark Chocolate Mocha Twist
Replace 2 tablespoons of heavy cream with espresso and add ½ cup dark chocolate chunks to the batter. Pair with espresso drizzle instead of caramel.
Final Thoughts
Whether I’m making it for a birthday, a bake sale, or just a random Tuesday, it always earns that wide-eyed “you made THIS?!” reaction. And yes, the cleanup is worth it.
From the crispy chocolate crust to the last sticky spoonful of coconut caramel topping, every layer is packed with joy—and maybe a little mischief. I say that with a smile because the kids now pretend to clean just to negotiate another cheesecake. And honestly, I’m okay with that.
Hope it finds a home on your dessert table, too.
Samoa Cheesecake With Coconut Caramel
Ingredients
For the Chocolate Crust Layer
- 2 ½ cups chocolate sandwich cookie crumbs from 26 original OREO cookies
- 6 tablespoons unsalted butter melted and cooled
- ½ teaspoon salt
For the Cheesecake Layer
- 32 ounces cream cheese softened to room temperature
- 1 ½ cups granulated sugar
- 1 tablespoon vanilla extract
- 4 large eggs room temperature
- ½ cup sour cream
- 3 tablespoons heavy cream
- 4 to 6 cups boiling water for the water bath
For the Samoas Cookie Topping
- 2 ¼ cups sweetened shredded coconut
- 1 cup salted caramel sauce plus more for garnish
Garnish
- Chocolate dessert sauce squeeze bottle
- Caramel dessert sauce squeeze bottle
- Whipped topping
- Samoa or Coconut Dream cookies
Instructions
- Preheat oven to 350°F. Grease a 9-inch springform pan and line the bottom with parchment. Wrap the pan in two layers of foil.
- Mix cookie crumbs, butter, and salt until it looks like wet sand. Press into pan and bake for 10 minutes. Let cool. Lower oven to 325°F.
- Beat cream cheese and sugar until smooth. Add vanilla, then eggs one at a time, mixing on low. Stir in sour cream and heavy cream until smooth and thick.
- Pour filling over crust. Place the pan in a larger roasting pan and add 1 inch of boiling water. Bake at 325°F for 1 hour 40–45 minutes, until the top is set with a slight jiggle. Let rest in the oven (door cracked) for 1 hour.
- Remove from oven and foil. Run a knife around the edge. Chill for 8 hours or overnight until fully set.
- Toast coconut in a dry skillet for 4–6 minutes, stirring often. Cool slightly, then stir into caramel sauce until thick and spreadable.
- Spread coconut-caramel mix on top. Drizzle with chocolate and caramel sauces. Add whipped topping and cookies. Serve chilled.
