Description
This Samoa Cheesecake combines a creamy Neufchatel cream cheese filling with a decadent Oreo crust and a topping of toasted coconut, gooey caramel, and rich dark chocolate for a dessert inspired by the classic Girl Scout cookie.
Ingredients
Scale
- 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 teaspoons vanilla extract
- 3 eggs
- 2 cups shredded sweetened coconut
- 1 3/4 cups caramel dip or sauce
- 4 ounces dark chocolate
Instructions
- Preheat oven to 325°F. Grease a 9-inch springform pan and wrap the outside with 2 layers of heavy-duty aluminum foil.
- Crush Oreo cookies in a food processor or by hand in a ziplock bag. Mix with melted butter and press evenly into the pan. Set aside.
- Using an electric mixer, beat cream cheese for 3 minutes until smooth. Add sugar and beat 1 more minute. Add Greek yogurt and vanilla, beating another minute and scraping down the bowl. Add eggs one at a time, beating on low after each addition until just combined.
- Pour batter into prepared crust. Place the springform pan inside a larger roasting pan and pour boiling water into the outer pan to create a water bath (about 1 inch up the sides).
- Bake for 1 hour 30 minutes or until the center is almost set but slightly jiggly. Turn off oven and crack the door slightly, letting cheesecake cool for 1 hour.
- Remove from oven, run a knife around the edges, then cool to room temperature. Refrigerate for at least 4 hours or overnight.
- For the topping, preheat oven to 350°F. Spread coconut on a lined baking sheet and toast for 6-10 minutes, stirring halfway, until golden brown.
- Mix 1 cup caramel sauce with toasted coconut. Spread 1/2 cup caramel over chilled cheesecake, then top with coconut-caramel mixture. Press gently to adhere.
- Melt chocolate and drizzle over the top using a piping bag or ziplock with the corner cut off. Drizzle remaining caramel in the same way. Chill 15 minutes before serving.
Notes
- For best results, let cheesecake chill overnight for flavors to fully develop.
- Use store-bought caramel and chocolate for convenience, or make them homemade for a richer flavor.
- If skipping the water bath, place a separate pan of water on the lower oven rack to help prevent cracking.
- Cheesecake keeps well covered in the refrigerator for up to 5 days or can be frozen for up to 2 months.
- Prep Time: 45 minutes
- Cook Time: 1 hour 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 560
- Sugar: 45g
- Sodium: 380mg
- Fat: 36g
- Saturated Fat: 21g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 125mg
Keywords: Samoa Cheesecake, Girl Scout cookie cheesecake, caramel coconut cheesecake, Oreo crust cheesecake