Samoa Cheesecake

Why You’ll Love This Recipe

I love this cheesecake because it perfectly captures the flavors of Samoa cookies—coconut, caramel, and chocolate—in a more indulgent, festive form. The crust adds a buttery coconut foundation, the filling is smooth and slightly tangy, and the toppings add chewiness and sweetness. Despite its decadent appearance, it comes together with straightforward steps and feels like a fun twist on classic cheesecake .

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Crust

• 1½ to 2 cups crushed shortbread or coconut shortbread cookies

• 2–4 tbsp unsalted butter, melted

• Pinch of salt

Cheesecake Filling

• 32 oz (4 blocks) room-temperature cream cheese

• 1½ cups granulated sugar

• ¼ cup cornstarch (optional extra firmness)

• 2 tsp vanilla extract

• ¼ tsp salt

• 4 large eggs, room temperature

• ½ cup heavy cream

• Add-ins: crumbled Samoa cookies or toasted coconut, if desired

Topping

• 2–3 cups toasted sweetened shredded coconut

• 1¼–1½ cups caramel sauce (homemade or store-bought)

• 3–4 oz chocolate, melted or as ganache drizzle

directions

1. Crust: Preheat oven to 350 °F. Mix cookie crumbs, melted butter, and salt. Press into bottom (and optionally up sides) of 9″ springform pan. Bake 8–10 minutes until set; cool slightly

2. Lower oven to 325 °F and prepare a water bath by lining the pan with foil and placing it in a larger pan with hot water

3. Filling: Beat cream cheese and sugar until smooth. Mix in cornstarch, vanilla, and salt; add eggs one at a time. Stir in heavy cream until silky

4. Optionally fold in some crumbled Samoa cookies or coconut for extra texture

5. Pour batter over crust in the water bath. Bake 70–80 minutes until edges are set but center still jiggles slightly

6. Turn off oven, crack door, let cheesecake cool in oven 30 minutes; then cool on a rack another hour .

7. Chill: Chill in fridge overnight or at least 8 hours

8. Topping: Spread toasted coconut mixed with caramel over top. Drizzle with melted chocolate. For extra flair, garnish with whole Samoa cookies or whipped cream

Servings and timing

• Servings: 12–16 slices

• Prep time: ~30 minutes

• Bake time: ~1 hour

• Cool & chill: ~8–12 hours (overnight recommended)

• Total time: ~9–13 hours

Variations

• I switch up the crust to Oreo or chocolate cookie crumbs for a richer base.

• Sometimes I add extra caramel layer or scatter chocolate chips in the filling.

• For a no-bake version, I skip the oven entirely and set in the fridge—works beautifully on hot days

storage/reheating

I store leftovers covered in the fridge for up to 5 days. To freeze, I wrap the cheesecake or individual slices tightly in plastic and foil—then freeze up to 3 months. Before serving, I thaw overnight in the fridge and drizzle fresh caramel or ganache.

FAQs

1. Do I need a water bath?

I find it helps prevent cracks and ensures even baking. While some skip it, I prefer the smooth top it yields .

2. Can I make this gluten-free?

Yes—just use gluten-free shortbread for the crust and gluten-free cookies for garnish; all other ingredients remain safe.

3. How do I toast coconut without burning it?

I toast the coconut on a baking sheet at 350 °F, stirring every few minutes until golden—usually about 7–10 minutes .

4. What’s the ideal bake time?

Bake until edges are set but the center is still slightly jiggly—this gives you that perfect creamy texture after chilling .

5. Can I prep this ahead?

Absolutely—I often bake it a day or two early, chill overnight, then add toppings just before serving for best texture.

Conclusion

I adore this Samoa Cheesecake—it’s a delightful, over-the-top treat packed with coconut, caramel, and chocolate in every bite. Simple techniques yield something spectacular, and it’s ideal for celebrations or indulging cookie-lovers. It’s become a favorite from me to yours!