Crafting the Ultimate Beverage

Base Preparation:

Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.

Flavor Infusion:

Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.

Base Preparation:

Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.

Flavor Infusion:

Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.

Base Preparation:

Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.

Baking Tips

Ensure all refrigerated ingredients (especially cream cheese and eggs) are at room temperature for a smooth, lump-free batter

Watch the coconut carefully when toasting, as it can go from golden to burnt very quickly

If making your own caramel sauce, make it ahead of time so it can cool sufficiently before mixing with the coconut

Don't overmix the cheesecake batter after adding the eggs, as this can incorporate too much air and cause cracks

The water bath is crucial for gentle, even baking and helps prevent cracks in the cheesecake

Double-wrap your springform pan with heavy-duty foil to prevent water seepage

For a more pronounced coconut flavor, look for coconut extract in the baking aisle

For the traditional Samoa cookie look, use a round cookie cutter in the center of the cheesecake before adding toppings to create the characteristic hole (optional)

High-quality caramel sauce makes a big difference in flavor—consider making your own or buying a premium brand

This cheesecake freezes well for up to 2 months if wrapped tightly (without the topping); add fresh topping after thawing

Caramel Coconut Samoa Cheesecake

Name: Caramel Coconut Samoa Cheesecake
Prep time: 30 min
Cook time: 1 h
Total time: 5 h 30 min
Yield: 12 servings
Cuisine: American
Ingredients: For the Chocolate Cookie Crust:; 2 cups (240g) chocolate cookie crumbs (from about 24 Oreo cookies with filling removed, or chocolate graham crackers); 1/4 cup (50g) granulated sugar; 6 tablespoons (85g) unsalted butter, melted; 1/4 teaspoon salt; For the Coconut Cheesecake Filling:; 24 oz (680g) cream cheese, softened to room temperature; 3/4 cup (150g) granulated sugar; 1/4 cup (50g) brown sugar, packed; 3 large eggs, at room temperature; 1/2 cup (120ml) sour cream; 1/4 cup (60ml) heavy cream; 1 cup (80g) toasted sweetened shredded coconut; 2 teaspoons vanilla extract; 1/2 teaspoon coconut extract (optional); 2 tablespoons (16g) cornstarch; 1/4 teaspoon salt; For the Caramel Coconut Topping:; 1 1/2 cups (120g) sweetened shredded coconut, toasted; 1 cup (240ml) caramel sauce (store-bought or homemade); 1/4 teaspoon salt (omit if using salted caramel); 2 tablespoons (30ml) heavy cream; For the Chocolate Drizzle:; 4 oz (115g) semi-sweet or dark chocolate, finely chopped; 2 tablespoons (30ml) heavy cream; 1 tablespoon (14g) unsalted butter; For Garnish:; Additional caramel sauce for drizzling; Whole toasted almonds (optional)

This indulgent Caramel Coconut Samoa Cheesecake captures the irresistible flavors of the beloved Girl Scout cookie in a luxurious dessert form. Built on a chocolate cookie crust, the rich cheesecake filling is infused with toasted coconut and a hint of vanilla. What makes this cheesecake truly special is the decadent topping—luscious caramel mixed with crunchy toasted coconut, all drizzled with dark chocolate to recreate the iconic Samoa cookie experience. Perfect for special occasions or whenever you're craving that nostalgic coconut-caramel-chocolate combination, this showstopping dessert will impress both cookie lovers and cheesecake enthusiasts alike. The contrasting textures of creamy cheesecake, chewy coconut, and crunchy chocolate create a symphony of flavors that's simply unforgettable.

Prep Time

30 Minutes

Cook Time

Total Time

5H30 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Chocolate Cookie Crust:

2 cups (240g) chocolate cookie crumbs (from about 24 Oreo cookies with filling removed, or chocolate graham crackers)

1/4 cup (50g) granulated sugar

6 tablespoons (85g) unsalted butter, melted

1/4 teaspoon salt

For the Coconut Cheesecake Filling:

24 oz (680g) cream cheese, softened to room temperature

3/4 cup (150g) granulated sugar

1/4 cup (50g) brown sugar, packed

3 large eggs, at room temperature

1/2 cup (120ml) sour cream

1/4 cup (60ml) heavy cream

1 cup (80g) toasted sweetened shredded coconut

2 teaspoons vanilla extract

1/2 teaspoon coconut extract (optional)

2 tablespoons (16g) cornstarch

1/4 teaspoon salt

For the Caramel Coconut Topping:

1 1/2 cups (120g) sweetened shredded coconut, toasted

1 cup (240ml) caramel sauce (store-bought or homemade)

1/4 teaspoon salt (omit if using salted caramel)

2 tablespoons (30ml) heavy cream

For the Chocolate Drizzle:

4 oz (115g) semi-sweet or dark chocolate, finely chopped

2 tablespoons (30ml) heavy cream

1 tablespoon (14g) unsalted butter

For Garnish:

Additional caramel sauce for drizzling

Whole toasted almonds (optional)

Instructions

Preheat oven to 325°F (165°C). Wrap the outside of a 9-inch springform pan with aluminum foil (ensuring it comes at least 2 inches up the sides) to prevent water from seeping in during baking.

Toast the coconut for both the filling and topping: Spread shredded coconut on a baking sheet and toast in the oven for 5-7 minutes until golden brown, stirring halfway through. Watch carefully as coconut can burn quickly. Set aside to cool.

For the crust: In a medium bowl, combine chocolate cookie crumbs, sugar, melted butter, and salt. Mix until the consistency resembles wet sand.

Press the mixture firmly and evenly into the bottom and about 1 inch up the sides of the prepared springform pan. Use the bottom of a measuring cup to compress the crust.

Bake the crust for 10 minutes, then remove from oven and let cool completely while preparing the filling. Maintain oven temperature.

For the filling: In a large mixing bowl using an electric mixer (or in a stand mixer with paddle attachment), beat cream cheese on medium speed until completely smooth and free of lumps, about 3-4 minutes.

Add both granulated and brown sugars and beat for another 2 minutes until well incorporated and smooth.

Add eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.

Beat in the sour cream and heavy cream until smooth.

Add 1 cup of toasted coconut, vanilla extract, coconut extract (if using), cornstarch, and salt. Beat on low speed until just combined. Do not overmix.

Pour the filling into the cooled crust and smooth the top with a spatula.

Place the springform pan in a larger roasting pan. Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan to create a water bath.

Carefully transfer to the oven and bake for 55-65 minutes, or until the edges are set but the center still has a slight jiggle when gently shaken.

Turn off the oven, crack the door open slightly, and allow the cheesecake to cool in the oven for 1 hour (this helps prevent cracking).

Remove from the oven and water bath, and let cool completely at room temperature, then refrigerate for at least 4 hours or preferably overnight.

For the caramel coconut topping: In a medium bowl, combine the toasted coconut, caramel sauce, salt (if using), and heavy cream. Stir until well mixed and set aside.

For the chocolate drizzle: Place chopped chocolate in a heatproof bowl. In a small saucepan or microwave-safe bowl, heat heavy cream just until it begins to simmer.

Pour the hot cream over the chocolate and let stand for 1 minute, then gently stir until smooth. Add butter and stir until melted and fully incorporated.

To assemble: Carefully remove the sides of the springform pan from the chilled cheesecake.

Spread the caramel coconut mixture evenly over the top of the cheesecake, leaving about 1/4 inch border around the edge.

Transfer the chocolate mixture to a piping bag fitted with a small round tip (or use a zip-top bag with a small corner snipped off). Drizzle the chocolate in concentric circles over the caramel coconut topping.

For the traditional Samoa cookie look, also pipe chocolate across the top in straight lines, then drag a toothpick through to create a feathered pattern.

Pipe additional chocolate around the base of the cheesecake and on the outside edge if desired.

Refrigerate for at least 30 minutes to set the chocolate before serving.

For clean slices, dip a sharp knife in hot water and wipe dry between each cut. Serve chilled.

Caramel Coconut Samoa Cheesecake

JUE

Essential Ingredients Selection

Creating Your Masterpiece

Crafting the Ultimate Beverage

Caramel Coconut Samoa Cheesecake

Ingredients

Instructions