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This Samoa-style cheesecake is bursting with those classic cookie flavors in a showstopper treat that's a breeze to whip up. It's got a smooth vanilla center, a base made from crisp Oreos, melts of caramel and coconut toasted until golden, all topped with drizzle of rich chocolate. It never lasts long at potlucks and always gets rave reviews from friends and family.
Dreamy Ingredients
- Oreo cookies: For the base, gives it that real Samoa feel Grab the plain kind for a crust that’s just right
- Melted butter: Helps the crust stick together always use regular for the richest result
- Neufchatel cream cheese: Creamy and lighter than standard cream cheese just be sure it’s brought up to room temp for smooth mixing
- Granulated sugar: Adds the sweet note to the filling superfine type blends in best
- Greek yogurt: Lifts the texture and adds a bit of tang any unflavored or vanilla works
- Vanilla extract: Rounds out the flavors use the real deal if you can
- Eggs: Make the filling set perfectly let them sit out on the counter first for an even mix
- Shredded sweetened coconut: Toasted for that legendary topping pick up sweetened for nostalgia’s sake
- Caramel dip or sauce: Pours over the top for gooeyness any type that’s not too thick is perfect doesn’t matter if store-bought or from scratch
- Dark chocolate: Adds balance with a deep flavor pick a nice bar and melt with care
Simple Directions
- Get Coconut Toasted:
- Set the oven to 350 Grab a tray and scatter your shredded coconut Bake it for six to ten minutes stirring halfway Keep an eye out so it doesn’t burn—you want that golden color and a yummy smell
- Prep and Wrap the Pan:
- Double wrap your springform with foil to block water sneaking in during baking so your crust stays crisp with creamy edges
- Whip Up the Crust:
- Pulverize Oreos using a rolling pin and zip bag or food processor Mix with melted butter until it clumps together Press it into the pan making sure it’s even everywhere
- Mix the Filling:
- Beat the cream cheese until fluffy a few minutes Add sugar for another minute stir in Greek yogurt and vanilla scraping everything in Toss in eggs one at a time on low just until it all blends Don't overmix or the filling can crack
- Water Bath Bake:
- Put the pan into a bigger roaster Pour hot water in until it’s halfway up the sides Carefully set everything in the oven on a low rack Bake about ninety minutes until just jiggly in the center Crack the oven open and let it sit another hour
- Chill It Down:
- Run a thin knife along the edges and cool on the counter Once not hot, chill at least four hours or overnight so you get neat slices
- Build the Samoa Topper:
- Combine most caramel with warm toasted coconut slather the rest of the caramel over the cheesecake and pile the coconut on top
- Chocolate Final Touch:
- Melt chocolate stuff it in a ziploc or piping bag Snip the end and zigzag over the whole cake Add more caramel if you want Chill again briefly then cut and dig in
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Keeping It Fresh
Wrap leftovers tight with foil or plastic and keep chilled It'll stay yummy and smooth for up to five days For keeping longer, wrap up slices and pop them in the freezer for a month Let them thaw in the fridge overnight before eating
Easy Swaps
No neufchatel? Regular full-fat cream cheese is just fine Need gluten free? Try chocolate sandwich cookies that fit those needs Out of caramel sauce? Melt caramel candies slowly with some cream and stir until smooth
How to Serve It
It's rich so it's perfect on its own or with some coffee or tea Samoa fans might sprinkle extra toasted coconut on top Got something to celebrate? Top every piece with a dollop of whipped cream and a little chocolate on top
Backstory
Samoa cookies are an American favorite thanks to the Girl Scouts This dessert borrows everything from their famous coconut caramel chocolate flavor combo and sets it all into a creamy center It's nostalgia and fun that's just right anytime
Recipe Questions & Answers
- → What's a handy way to dodge cheesecake cracking?
Bake using a water bath and keep the batter from getting whipped too much. Let it cool down slowly so cracks don’t sneak in.
- → Is there another crust you can swap in for the bottom?
Totally — try vanilla wafers or even crushed graham crackers instead of Oreos for the base if you like.
- → How do you make sure coconut toasts up just right?
Lay your coconut out on a parchment-lined pan, bake it and give it a stir partway so the heat hits it all and nothing burns.
- → Should I use homemade or store-bought caramel sauce?
Either is great honestly! Grab a bottle if you want it fast or go homemade if you’re after a deeper flavor.
- → Got an easy way to add those chocolate lines?
Melt your chocolate, scoop it into a small zip bag, snip off a corner and squeeze out thin stripes on top.