Samoa Cheesecake With Coconut Caramel
Samoa Cheesecake with Coconut Caramel is a rich dessert with a chocolate cookie crust, creamy cheesecake center, and toasted coconut-caramel topping drizzled with chocolate.
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.