Why You’ll Crave This Delicious Treat

Samoa Cheesecake combines two beloved desserts into one heavenly slice. If you love the rich and creamy texture of cheesecake and the sweet, toasted coconut flavor of Samoas, this recipe is just for you. It’s a showstopper for any dessert table and perfect for sharing with friends and family. Plus, it’s easy to whip up, making it a great option for gatherings or special occasions!

Crafting Your Samoa Cheesecake

Here’s how you can put this delightful dessert together in just a few simple steps.

Ingredients

• 24 Oreo cookies
• 4 tbsp melted butter
• A pinch of salt
• 3 packages Neufchâtel or regular cream cheese (3x 225g)
• 1 cup granulated sugar
• 1 cup plain or vanilla strained yogurt
• 2 teaspoons vanilla
• 3 eggs
• 2 cups sweetened shredded coconut
• 1 + 3/4 cups caramel sauce
• 120g dark chocolate

Directions

1. Prepare the Base: Start by preheating your oven to 160°C (320°F). Grease a 23 cm springform pan. Crush the Oreo cookies in a food processor until they turn into fine crumbs. Combine the cookie crumbs with melted butter and a pinch of salt. Press this mixture firmly into the bottom of the pan. If you prefer, you can use a water bath: wrap the outside of the pan with foil, place it on a large baking sheet, and pour hot water into the baking sheet.

2. Cheesecake Filling: In a mixing bowl, beat the cream cheese for about 3 minutes until it’s smooth. Add the granulated sugar and blend for another minute. Then, mix in the yogurt and vanilla. Add the eggs one at a time, mixing gently to avoid over-beating. Pour this luscious filling over the Oreo crust. Bake the cheesecake for approximately 1 hour and 30 minutes. It should be a little jiggly in the center. After baking, keep the oven door slightly open and let it rest in there for about 1 hour. Finally, let the cheesecake cool to room temperature and then refrigerate it for at least 4 hours, preferably overnight.

3. Samoa Top Layer: Preheat your oven to 350°F (175°C). Lightly toast the shredded coconut on a baking sheet for 5-6 minutes until golden. Combine the toasted coconut with 1 cup of caramel sauce. After chilling your cheesecake, spread half a cup of caramel over the top. Next, evenly distribute the caramel-coconut mixture on top. Melt the dark chocolate and drizzle it over the cheesecake in thin lines, then drizzle any remaining caramel over it.

Enjoying Your Samoa Cheesecake

Slice the cheesecake into generous pieces and serve. You might even want to garnish with extra chocolate chips or caramel for a fun presentation.

Storing Your Samoa Cheesecake

Store any leftover Samoa Cheesecake in an airtight container in the refrigerator. It should stay fresh for up to a week, allowing you to enjoy this indulgent dessert over several days.

Tips for Perfecting Samoa Cheesecake

• Make sure your cream cheese is at room temperature before mixing to achieve a smoother filling.
• Avoid over-mixing after adding the eggs to keep the cheesecake fluffy.
• If you prefer a thicker base, you can add more crushed Oreos and butter.

Possible Variations

You can personalize this cheesecake by using different types of cookies for the crust, such as chocolate graham crackers or even digestive biscuits. For an extra layer of flavor, consider adding chopped nuts like pecans or walnuts to the coconut topping.

Nutritional Information

(Insert nutritional information if available. You may need to calculate the calories, fat, carbohydrates, and protein content based on the ingredient amounts.)

Serving Ideas for Family

This Samoa Cheesecake is perfect for family gatherings, birthday parties, or holiday celebrations. Serve it alongside fresh fruit or a scoop of vanilla ice cream for an even sweeter treat.

Pairing Suggestions

Pair this decadent dessert with a cup of coffee or a rich hot cocoa. For a refreshing touch, serve it with a side of whipped cream or a dollop of Greek yogurt.

Frequently Asked Questions

• Can I make this cheesecake in advance?
  Yes, you can prepare it a day or two ahead of time. Just keep it stored in the refrigerator until you’re ready to serve.

• What can I use if I can’t find Neufchâtel cheese?
  You can substitute regular cream cheese; the consistency will be a tad richer but still delicious.

• Can I freeze the Samoa Cheesecake?
  Yes, you can freeze it! Just make sure to wrap it tightly in plastic wrap and place it in an airtight container. It can last for up to three months in the freezer.

Samoa Cheesecake

A delightful fusion of rich cheesecake and sweet, toasted coconut flavors, perfect for gatherings and special occasions.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 4 hours hrs 30 minutes mins

Course Dessert

Cuisine American

Servings 12 servings

Calories 400 kcal

Ingredients

  

For the Crust

• 24 pieces Oreo cookies
• 4 tbsp melted butter
• 1 pinch salt A pinch to enhance flavor

For the Cheesecake Filling

• 3 packages Neufchâtel or regular cream cheese (3x 225g) Ensure it's at room temperature
• 1 cup granulated sugar
• 1 cup plain or vanilla strained yogurt
• 2 tsp vanilla
• 3 pieces eggs Add one at a time

For the Samoa Top Layer

• 2 cups sweetened shredded coconut Lightly toasted
• 1 3/4 cups caramel sauce Reserve half a cup for later
• 120 g dark chocolate For drizzling

Instructions

 

Preparation

• Preheat your oven to 160°C (320°F) and grease a 23 cm springform pan.
• Crush the Oreo cookies in a food processor until they turn into fine crumbs.
• Combine the cookie crumbs with melted butter and a pinch of salt, then press this mixture firmly into the bottom of the pan.
• If desired, wrap the outside of the pan with foil for a water bath.

Making the Cheesecake Filling

• In a mixing bowl, beat the cream cheese for about 3 minutes until smooth.
• Add the granulated sugar and blend for another minute.
• Mix in the yogurt and vanilla, then add the eggs one at a time, mixing gently to avoid over-beating.
• Pour the filling over the Oreo crust.
• Bake for approximately 1 hour and 30 minutes until slightly jiggly in the center.
• Keep the oven door slightly open and let it rest in there for about 1 hour.
• Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours or overnight.

Preparing the Samoa Top Layer

• Preheat your oven to 350°F (175°C) and lightly toast the shredded coconut on a baking sheet for 5-6 minutes until golden.
• Combine the toasted coconut with 1 cup of caramel sauce.
• Spread half a cup of caramel over the chilled cheesecake and evenly distribute the caramel-coconut mixture on top.
• Melt the dark chocolate and drizzle it over the cheesecake in thin lines, then drizzle any remaining caramel over it.

Notes

Make sure to store any leftover cheesecake in an airtight container in the refrigerator for up to a week. You can also freeze the cheesecake for up to three months.

Keyword Cheesecake Recipe, Chocolate, DESSERT, Samoa Cheesecake, Samoas