Marilyns Treats

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Samoa Cheesecake

Cheesecake· Recipe Archive

If you like Samoa Girl Scout Cookies you are going to love this! Decadent mix of chocolate, caramel and coconut wrapped around a light cheesecake filling.#cheesecake #samoa

Samoa Cheesecake

Here we are in the thick of Girl Scout Cookie time in the States.

Everyone has their favorites. So many to choose from!

Thin Mints, Tag Alongs, Shortbread, Oatmeal, Samoa, Smores. Those are my favorites and I won’t take less than 5 boxes of each! They freeze so well.

And this year I have a Girl Scout living with me so the stock is bottomless. This time of the year the copycat recipes are out in full force too.

These scrumptious flavors are made into everything from Appetizers to Yogurt. (I can’t think of a Z food). I won’t be out done so I am giving you this Samoa Cheesecake.

You all know by now how much I LOVE cheesecake. The chocolatey caramel goodness with the added deliciousness of coconut demands it’s place among top 10 sweet combinations in my home.

These are the INGREDIENTS you will need:

CHEESECAKE INGREDIENTS:

  • 24 Oreo cookies
  • 4 Tablespoons melted butter
  • pinch of salt
  • 3 8-ounce bricks neufchatel (low-fat) cream cheese, softened
  • 1 cup granulated sugar
  • 1 cup plain or vanilla Greek yogurt
  • 2 tsp. vanilla extract
  • 3 eggs

SAMOA TOPPING INGREDIENTS:

  • 2 cups shredded sweetened coconut
  • 1 3/4 cups caramel dip or sauce (you can either buy the 16-ounce store-bought tubs of caramel dip or use 1 3/4 cups homemade caramel topping
  • https://www.marilynstreats.com/caramel-topping/
  • 4 ounces dark chocolate

These are the INSTRUCTIONS for preparation:

TO MAKE THE CHEESECAKE:

  • Preheat oven to 325°F, and grease a 9-inch springform pan. Carefully wrap the outside of the pan in 2 layers of heavy-duty aluminum foil, being sure that there are NO gaps where water could seep through.
  • Add Oreo cookies to the bowl of a food processor, and process until completely crumbled. (Or you can do this step by hand by crushing Oreos with a meat mallet inside a ziplock freezer bag.) Add in the melted butter, and stir or process until evenly mixed with the Oreos. Press the Oreo mixture evenly into the bottom of the springform pan. Then place the pan in a large roasting dish (or any pan larger than the springform), and bring a tea kettle or pot of water to boil in preparation for the water bath. Set aside.
  • Using an electric mixer, beat cream cheese on medium speed for 3 minutes until smooth. Add sugar and beat for an additional minute until well blended. Add Greek yogurt and vanilla, and beat for an additional minute, stopping partway to scrape the bottom of the bowl with a spatula. Add eggs, one at a time, beating on low speed after each addition just until blended. Do not overbeat! Pour into crust.
  • Place the double pans in the oven on a shelf on the bottom third of the oven. Very carefully use a tea kettle (or large measuring cup) to pour the boiling water in the larger pan to form a water bath around the springform, so that it comes up about 1-inch around the springform.
  • Close the oven door, and bake about 1 hour 30 min, or until center is almost set. (The cake should still jiggle ever so slightly.) Turn oven off, and open oven door slightly. Let cheesecake set in oven 1 hour. Then remove cheesecake from oven, carefully run a knife around the edges of the cake, and then let cool to room temperature. Refrigerate at least 4 hours or overnight. Remove springform rim, and top cheesecake with Samoa topping. Return the cheesecake to the refrigerator for at least 15 minutes for the topping to set. Then serve, or cover and refrigerate for up to 5 days.

TO MAKE THE TOPPING:

  • Preheat oven to 350 degrees F. Spread shredded coconut out in an even layer on a parchment-covered (or aluminum foil-covered) baking sheet. Bake for about 6 minutes, or until the top layer of coconut is toasted and lightly golden, then remove the tray and stir the coconut. Bake for an additional 3-4 minutes or until the new layer of coconut is lightly golden. (Keep a close eye on it so that the coconut does not burn.) Remove the pan, and pour coconut into a mixing bowl.
  • Add 1 cup caramel sauce to the bowl with the coconut, and stir to combine. (If your caramel is not very pour-able, heat it in the microwave or in a small saucepan until it is just slightly warmed.)
  • Using a spoon, spread a separate 1/2 cup of caramel sauce onto the chilled cheesecake. Then top with the caramel/coconut mixture, and press it down until the top of the cheesecake is covered.
  • Pour the melted chocolate into a piping bag or a Ziplock bag with the corner snipped off, then pipe it onto the top of the coconut/caramel mixture in even lines. Repeat in a separate bag with the remaining caramel sauce.

Cream cheese and yogurt combine together for a rich and creamy and light filling.

The topping made from shredded coconut and hot caramel just add to this decadent piece of mouthwatering cheesecake.

Samoa Cheesecake takes the main Place on our dessert table when guests come over.

And this dessert is so light you won’t have to wait a few hours after dinner to serve it.

In fact, you may even find dinner wraps up faster when your family realizes what lies in store for them.

Not only can you use a premade deep dish oreo cookie crust, but this recipe has instructions to make your own from butter and crushed cookies.

This Samoa Cheesecake is very popular among the women in my Bunko group. And it is in the top 3 of my own favorites.

But chocolate peanut butter and chocolate mint fight to retain their higher ranking. I hope you enjoy!

Click the link for my signature Hot Fudge Sauce  And my Caramel Topping

This post is part of my Cheesecake Collection. For more about Cheesecakes click 6 Tips To A Perfect Cheesecake Collection.

If you like Samoa Girl Scout Cookies you are going to love this! Decadent mix of chocolate, caramel and coconut wrapped around a light cheesecake filling.#cheesecake #samoa

Samoa Cheesecake

If you like Samoa Girl Scout Cookies you are going to love this! Decadent mix of chocolate, caramel and coconut wrapped around a light cheesecake filling.#cheesecake #samoa
5 from 1 vote
Print Pin Rate
Course: Bakery
Cuisine: American
Keyword: caramel, coconut
Method: Bake
Skill Level: Intermediate
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
Adjust Servings: 12
Calories: 807kcal
Author: Marilyn

Ingredients

CHEESECAKE INGREDIENTS:

  • 24 Oreo cookies
  • 4 Tablespoons melted butter
  • pinch of salt
  • 3 8-ounce bricks neufchatel (low-fat) cream cheese, softened
  • 1 cup granulated sugar
  • 1 cup plain or vanilla Greek yogurt
  • 2 tsp. vanilla extract
  • 3 eggs

SAMOA TOPPING INGREDIENTS:

  • 2 cups shredded sweetened coconut
  • 1 3/4 cups caramel dip or sauce (you can either buy the 16-ounce store-bought tubs of caramel dip or use 1 3/4 cups homemade caramel topping
  • https://www.marilynstreats.com/caramel-topping/
  • 4 ounces dark chocolate

Instructions

TO MAKE THE CHEESECAKE:

  • Preheat oven to 325°F, and grease a 9-inch springform pan. Carefully wrap the outside of the pan in 2 layers of heavy-duty aluminum foil, being sure that there are NO gaps where water could seep through.
  • Add Oreo cookies to the bowl of a food processor, and process until completely crumbled. (Or you can do this step by hand by crushing Oreos with a meat mallet inside a ziplock freezer bag.) Add in the melted butter, and stir or process until evenly mixed with the Oreos. Press the Oreo mixture evenly into the bottom of the springform pan. Then place the pan in a large roasting dish (or any pan larger than the springform), and bring a tea kettle or pot of water to boil in preparation for the water bath. Set aside.
  • Using an electric mixer, beat cream cheese on medium speed for 3 minutes until smooth. Add sugar and beat for an additional minute until well blended. Add Greek yogurt and vanilla, and beat for an additional minute, stopping partway to scrape the bottom of the bowl with a spatula. Add eggs, one at a time, beating on low speed after each addition just until blended. Do not overbeat! Pour into crust.
  • Place the double pans in the oven on a shelf on the bottom third of the oven. Very carefully use a tea kettle (or large measuring cup) to pour the boiling water in the larger pan to form a water bath around the springform, so that it comes up about 1-inch around the springform.
  • Close the oven door, and bake about 1 hour 30 min, or until center is almost set. (The cake should still jiggle ever so slightly.) Turn oven off, and open oven door slightly. Let cheesecake set in oven 1 hour. Then remove cheesecake from oven, carefully run a knife around the edges of the cake, and then let cool to room temperature. Refrigerate at least 4 hours or overnight. Remove springform rim, and top cheesecake with Samoa topping. Return the cheesecake to the refrigerator for at least 15 minutes for the topping to set. Then serve, or cover and refrigerate for up to 5 days.

TO MAKE THE TOPPING:

  • Preheat oven to 350 degrees F. Spread shredded coconut out in an even layer on a parchment-covered (or aluminum foil-covered) baking sheet. Bake for about 6 minutes, or until the top layer of coconut is toasted and lightly golden, then remove the tray and stir the coconut. Bake for an additional 3-4 minutes or until the new layer of coconut is lightly golden. (Keep a close eye on it so that the coconut does not burn.) Remove the pan, and pour coconut into a mixing bowl.
  • Add 1 cup caramel sauce to the bowl with the coconut, and stir to combine. (If your caramel is not very pour-able, heat it in the microwave or in a small saucepan until it is just slightly warmed.)
  • Using a spoon, spread a separate 1/2 cup of caramel sauce onto the chilled cheesecake. Then top with the caramel/coconut mixture, and press it down until the top of the cheesecake is covered.
  • Pour the melted chocolate into a piping bag or a Ziplock bag with the corner snipped off, then pipe it onto the top of the coconut/caramel mixture in even lines. Repeat in a separate bag with the remaining caramel sauce.

Notes

©MARILYN’S TREATS. All images are copyright protected. 

Nutrition

Serving: 1g | Calories: 807kcal (40%) | Carbohydrates: 43g (14%) | Protein: 7g (14%) | Fat: 68g (105%) | Saturated Fat: 47g (235%) | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 121mg (40%) | Sodium: 59mg (2%) | Potassium: 358mg (10%) | Fiber: 7g (28%) | Sugar: 31g (34%) | Vitamin A: 1400IU (28%) | Vitamin C: 0.7mg (1%) | Calcium: 110mg (11%) | Iron: 2.7mg (15%)
Tried this recipe?Mention @marilyn_lesniak or tag #marilynstreats!

Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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Reader Interactions

Comments

  2. blankKim says

    You could have not even included the recipe and I’d still have been swooning over this one! Thanks so much for sharing on the You Link It, We Make It party!

    Reply

  4. blankNikki Frank-Hamilton says

    LOL! I always hate that Girl Scout Cookie season is right before bikini season! LOL Isn’t this what you made for your Easter dinner? It looks fabulous! This is my favorite cookie, I would have had it for dinner and dessert! LOL

    Reply

    • blankMarilyn Lesniak says

      Yes it is, Nikki! What a great memory you have. I never worry about bikini season. Every year my bikini is a tshirt tied in a knot at the waist and a pair of shorts, rolled up! I am such a fashionista! LOL

      Reply

  7. blankPat says

    GAH! Ohmygoodness Marilyn, I don’t even KNOW if I should thank you for sharing this on Coffee & Conversation last week!! This looks aMAzing (even though the thin mints are my absolute FAV…I could eat a whole sleeve of them 😉

    Reply

  10. blankJess says

    this sounds so amazing!

    I would love for you to share this at my Facebook Group for Recipes, Crafts, and Tips and Tricks!!  https://www.facebook.com/groups/pluckyrecipescraftstips/

    Thanks for joining Cooking and Crafting with J & J!

    Reply

  13. blankCharlotte says

    I always love your cheesecake! and this looks delicious! we share a deep deep love of sweet treats I think! :p Also I think we are seriously missing out in the UK because we don’t have girl scout cookies :p Thanks for linking up to #YumTum this week!

    Reply

    • blankMarilyn Lesniak says

      Just say the word Charlotte and I can have them on the way! I do so love my sweets. If I could only find a way to make them so I lose weight we would both be in business?

      Reply

  15. blankMichelle says

    If I’m ever going to kick my sugar habit, I will have to stop reading your blog. Just kidding! Another wonderful recipe. Yes, those Samoas are my favorite.

    Reply

  17. blankCJ Huang says

    Looks delicious! Samoas are my second favorite, and this cheesecake looks like it captures those flavors well. 🙂 Maybe a thin mint version next? 🙂

    Reply

    • blankMarilyn Lesniak says

      Thank you CJ. I am glad you like it. I actully do have a thin mint cheesecake in my aresenal. But there is nothing thin about it! I love making cheeseckes for all occasions and have lmost one for every week. Maybe a cheesecake day of the week is in the cards?

      Reply

  21. blankLaurie says

    Marilyn, This looks incredible! Pinning so I can try it soon! Thanks so much for coming over and linking up with us for Brag About It and for the Social Boost. As soon as I actually finish a project, I’m looking forward to sharing at your parties 🙂 Have a great week!
    ~Laurie

    Reply

  22. blankJody Cowan says

    This made my mouth water! lol I love it! I’m glad I found you on the Create Link Inspire Party! Following you on Pinterest(Jody53) , Instagram and more.

    Reply

  23. blankSandra Garth says

    It’s a good chance that I will dream about this slice of heaven tonight! I’ve pinned and tweeted this and can’t wait to try it! Thank you so much for the links you share with us at Celebrate Your Story. We look forward to you joining us each week!

    Reply

  24. blankMishael Witty says

    I think Samoas are my favorite Girl Scout cookies (it’s hard to pick just one). And I LOVE cheesecake. This looks incredible. Visiting from the Tickle My Tastebuds (Lori’s Culinary Creations) linky party.

    Reply

  29. blankChristine says

    I would definitely have to hide this from hubby so I could have a piece. Looks amazing Marilyn!

    Thanks for sharing this at the Dishing It & Digging It Link Party. 🙂

    Reply

  33. blankNina says

    I really must STOP visiting your blog ;o) you always have such amazing recipes that make me want to get out in the kitchen and create something yummy. Thanks for sharing at the hop. See you next week! Nina @ Vintage Mama’s Cottage

    Reply

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