Cheesecake and I have a complicated relationship. It’s the kind of dessert that makes you question your choices—do you share or savor every last bite yourself? And speaking of choices, Samoa cookies have been my guilty pleasure ever since they appeared in the pantry last summer. Combine the two, and you have a recipe that feels like a celebration—one that might just make you forget about every other dessert out there.
Steps
- Preheat your oven to 325°F and grease a 9-inch springform pan. Wrap the pan’s exterior in two layers of heavy-duty aluminum foil, ensuring no gaps for water to enter.
- Crush Oreo cookies in a food processor or manually with a mallet and mix with melted butter. Press this mixture evenly into the pan’s bottom, then place the pan inside a larger roasting dish.
- With an electric mixer, beat the cream cheese for 3 minutes until smooth. Gradually add sugar, Greek yogurt, vanilla extract, and then eggs one at a time, ensuring you mix on low speed after each addition.
- Pour the cheesecake mixture over the Oreo crust. Place the springform pan in the oven’s bottom third and carefully pour boiling water into the roasting dish to create a water bath.
- Bake for about 1 hour and 30 minutes until the center is nearly set. Turn off the oven, slightly open the door, and let the cheesecake sit for an additional hour before cooling to room temperature.
- Refrigerate the cheesecake for at least 4 hours or overnight. Once set, remove the springform rim and prepare the Samoa topping.
- Preheat the oven to 350°F and toast shredded coconut on a lined baking sheet for about 6 minutes, stirring halfway until golden. Mix the toasted coconut with caramel sauce in a bowl.
- Spread a layer of caramel sauce over the chilled cheesecake, then top with the coconut-caramel mixture, pressing it down evenly.
- Melt chocolate, place it in a piping or ziplock bag with a snipped corner, and drizzle over the coconut-caramel topping in even lines. Optionally, drizzle additional caramel sauce using the same method.
Ingredients
- 24 Oreo cookies
- 4 tablespoons butter, melted
- A pinch of salt
- 3 bricks (8 ounces each) of Neufchâtel cheese, softened
- 1 cup granulated sugar
- 1 cup plain or vanilla Greek yogurt
- 2 teaspoons vanilla extract
- 3 eggs
- 2 cups shredded sweetened coconut
- 1 3/4 cups caramel dip or sauce (store-bought or homemade)
- 4 ounces dark chocolate
FAQ
- What is a Samoa Cheesecake?
- Samoa Cheesecake is inspired by the popular Girl Scout cookies known as “Samoas” or “Caramel DeLites.” It’s a vanilla cheesecake with an Oreo crust, topped with caramel, toasted coconut, and a chocolate drizzle.
- Can I substitute the Oreo crust with something else?
- Yes, you can use any cookie of your choice for the crust. Graham crackers or chocolate wafers could be great alternatives.
- How should I store the Samoa Cheesecake?
- After preparing, refrigerate the cheesecake for at least 4 hours or overnight. It can be kept covered in the refrigerator for up to 5 days.
- Do I need to use a water bath when baking the cheesecake?
- Using a water bath helps to achieve a smooth, crack-free cheesecake. However, if you prefer, you can place a pan of water on the shelf below the cheesecake instead.
- Is it necessary to use low-fat cream cheese and Greek yogurt?
- While the recipe uses low-fat cream cheese and Greek yogurt to reduce calories, you can substitute with full-fat versions if you prefer a richer cheesecake.
Tips
- Avoid Overbeating the Cream Cheese Mixture: When preparing the cheesecake filling, be mindful not to overbeat the cream cheese and eggs. Overbeating can incorporate too much air into the mixture, which may cause the cheesecake to crack during baking.
- Use a Water Bath for Even Baking: Placing the springform pan in a water bath helps the cheesecake bake evenly and reduces the chance of cracks. Ensure the foil wrapping around the pan is secure to prevent water from seeping in.
- Toast Coconut Carefully: When toasting the shredded coconut, keep a close eye on it to avoid burning. Stirring halfway through the baking process ensures even toasting and enhances the flavor and texture of the topping.
- Cool Cheesecake Gradually: After baking, allow the cheesecake to cool gradually by leaving it in the oven with the door slightly open. This helps prevent sudden temperature changes that might cause cracking.
Equipment
- 9-inch Springform Pan – Essential for making cheesecakes, allowing easy removal of the cake.
- Heavy-Duty Aluminum Foil – Required to wrap the springform pan to prevent water from seeping in during the water bath.
- Food Processor – Useful for crumbling Oreo cookies for the crust.
- Electric Mixer – Needed to blend the cheesecake filling to the right consistency.
- Roasting Pan – Used to create a water bath for the cheesecake while baking.
- Piping Bag or Ziplock Bag – Used for drizzling chocolate and caramel on the cheesecake.
