Samoa Cheesecake

Samoa cookies, often revered as one of the most beloved Girl Scout cookies, have captured hearts with their delightful combination of flavors. With a crisp shortbread base, rich caramel, and a layer of toasted coconut, these cookies offer a taste sensation that is both nostalgic and indulgent. Their popularity has led to numerous adaptations, but few are as enticing as the Samoa Cheesecake. This unique dessert takes the essence of the beloved cookies and transforms it into a creamy, decadent cheesecake that is sure to impress at any gathering.

Discover the delicious world of Samoa Cheesecake, a decadent twist on the classic Girl Scout cookie! This creamy dessert features a buttery shortbread crust, rich caramel, toasted coconut, and a drizzle of chocolate, making it a crowd-pleaser at any gathering. In this article, we'll walk you through the step-by-step process of creating this indulgent treat, from essential ingredients to baking tips, ensuring your cheesecake is perfect every time. Treat yourself and impress your guests with this delightful dessert!

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Ingredients

For the crust:

1 ½ cups crushed shortbread cookies (like Lorna Doone)

½ cup unsweetened shredded coconut

¼ cup granulated sugar

½ cup unsalted butter, melted

For the cheesecake filling:

24 oz (3 packages) cream cheese, softened

1 cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

1 cup sweetened shredded coconut

½ cup caramel sauce (store-bought or homemade)

½ cup mini chocolate chips

For the topping:

½ cup caramel sauce (to drizzle)

¼ cup toasted shredded coconut (for garnish)

¼ cup chocolate drizzle (melted chocolate or store-bought chocolate sauce)

Instructions

Prepare the Crust:

- Preheat your oven to 350°F (175°C).

- In a mixing bowl, combine the crushed shortbread cookies, shredded coconut, granulated sugar, and melted butter. Mix until well combined and the mixture resembles wet sand.

- Press the mixture firmly into the bottom of a 9-inch springform pan evenly. Bake in the preheated oven for about 10 minutes until lightly golden. Remove and set aside to cool.

Make the Cheesecake Filling:

- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy (about 2-3 minutes).

- Add in the granulated sugar and continue mixing until well incorporated.

- Add the eggs, one at a time, mixing well after each addition. Then add the vanilla extract and mix until just combined.

- Gently fold in the sweetened shredded coconut, caramel sauce, and mini chocolate chips until evenly distributed.

Assemble the Cheesecake:

- Pour the cheesecake filling over the cooled crust in the springform pan, spreading it out evenly.

- Bake the cheesecake in the oven for 55-65 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for an hour.

Chill:

- After it cools, refrigerate the cheesecake for at least 4 hours, preferably overnight, to ensure it sets properly.

Prepare the Toppings:

- Before serving, drizzle the top with caramel sauce.

- Toast the shredded coconut in a dry skillet over medium heat until golden brown (about 3-5 minutes). Watch closely to prevent burning. Once cooled, sprinkle it on top of the cheesecake.

- Finally, drizzle with melted chocolate for an elegant finish.

Serve:

- Carefully remove the sides of the springform pan before slicing.

- Serve chilled and enjoy the delightful flavor explosion reminiscent of Samoa cookies!

Prep Time: 30 minutes | Total Time: 6 hours | Servings: 12