Every Friday morning for years, I’d stroll into a tiny bakery tucked beside the post office in our town square. It was the kind of place that smelled like warm sugar and toasted coconut the second you stepped in. A woman named Marlene ran it—she had a crown of silver curls, sharp eyes, and a knack for knowing what treat you’d need before you even asked.
One spring morning, she handed me a slice of something she’d been experimenting with: a cheesecake inspired by Samoa cookies. The layers were rich and creamy, the toasted coconut caught just enough color, and the caramel clung to my fork like velvet. I stood in the corner of her shop, closed my eyes, and savored it like it was a quiet little secret.
Years later, after retiring from teaching, I still think of that moment. The flavor stayed with me longer than most things do. One afternoon, sorting through old recipes tucked inside a weathered recipe tin from my mother’s kitchen, I began sketching out my own version of that cheesecake.
This Samoa Cheesecake with Coconut Caramel isn’t exactly what Marlene made—it’s layered with a bit more memory and a lot more butter. But it’s a tribute to the kind of desserts that leave an impression. The kind we don’t just bake, but remember. Every slice carries a whisper of toasted coconut, a ribbon of nostalgia, and a reminder of how food can quietly connect lives.
Short Description
A rich and creamy cheesecake topped with toasted coconut and gooey caramel, inspired by the iconic Samoa cookie. It’s layered with a chocolate cookie crust and finished with drizzles of chocolate and caramel sauce.
Key Ingredients
Chocolate Crust Layer
- 2 ½ cups chocolate sandwich cookie crumbs (about 26 OREO cookies), finely ground
- 6 tablespoons unsalted butter, melted and cooled
- ½ teaspoon salt
- Cheesecake Layer
- 32 ounces cream cheese, softened to room temperature
- 1 ½ cups granulated sugar
- 1 tablespoon vanilla extract
- 4 large eggs, room temperature
- ½ cup sour cream
- 3 tablespoons heavy cream
- 4 to 6 cups boiling water (for water bath)
Samoas Cookie Topping
- 2 ¼ cups sweetened shredded coconut
- 1 cup salted caramel sauce (plus more for garnish)
Garnish
- Chocolate dessert sauce
- Caramel dessert sauce
- Whipped topping
- Samoa or Coconut Dream cookies
Tools Needed
- 9-inch springform pan
- Mixing bowls
- Electric mixer or stand mixer with paddle attachment
- Parchment paper
- Roasting pan (for water bath)
- Heavy-duty aluminum foil
- Medium saucepan
- Offset spatula or large spoon
- Skillet (for toasting coconut)
Cooking Instructions
Step 1: Prep the Pan and Crust
Preheat the oven to 350°F. Spray a 9-inch springform pan with baker’s spray and line the bottom with parchment. Wrap the outside in two layers of heavy-duty foil to block water from seeping in.
In a bowl, mix cookie crumbs, melted butter, and salt until it resembles damp sand. Press firmly into the pan base. Bake for 10 minutes, then cool. Reduce oven temp to 325°F.
Step 2: Make the Cheesecake Batter
Beat softened cream cheese and sugar in a large bowl or stand mixer on medium until smooth. Add vanilla, then eggs one at a time, mixing on low and scraping the bowl. Blend in sour cream and heavy cream until smooth and thick.
Step 3: Bake in a Water Bath
Pour batter into the crust. Place the springform pan inside a larger roasting pan. Carefully pour boiling water around the pan to reach 1 inch up the sides. Bake at 325°F for 1 hour 40–45 minutes. The center should jiggle slightly. Turn off the oven, crack the door, and let it sit for 1 hour.
Step 4: Cool and Chill
Take the pan out of the water bath, remove the foil, and run a thin knife around the edge. Chill the cheesecake for at least 8 hours, preferably overnight.
Step 5: Toast the Coconut
In a dry skillet, toast shredded coconut over medium heat, stirring often, for 4–6 minutes until golden and fragrant. Let cool slightly.
Step 6: Make the Topping
Mix the toasted coconut with 1 cup of salted caramel in a bowl until thick and evenly coated.
Step 7: Decorate and Serve
Spread the coconut-caramel topping over the chilled cheesecake with a spoon or spatula. Drizzle with chocolate and extra caramel sauce. Top with whipped cream and cookies for flair. Slice and serve chilled.
Why You’ll Love This Recipe
– Combines the best parts of cheesecake and Girl Scout cookies
– Impressive enough for special occasions
– Ultra-creamy texture with a toasty crunch
– Balanced sweetness from caramel and chocolate
– Make-ahead friendly for entertaining
Mistakes to Avoid & Solutions
1. Overmixing the batter
Overmixing introduces too much air, causing cracks.
Solution: Mix on low speed and scrape the bowl frequently.
2. Skipping the water bath
Dry or cracked cheesecake? That’s usually from dry heat.
Solution: Always use a water bath and insulate the pan with foil.
3. Using cold ingredients
Cold cream cheese won’t blend smoothly.
Solution: Let all dairy come to room temperature first.
4. Removing the cheesecake too soon
Removing it while hot can collapse the center.
Solution: Let it rest in the oven first, then chill overnight.
5. Burning the coconut
It browns quickly once it starts.
Solution: Stir constantly and watch it like a hawk after 3 minutes.
Serving and Pairing Suggestions
Serve this cheesecake cold with:
Fresh hot coffee or espresso
A glass of cold milk or vanilla almond milk
On a dessert platter with fresh berries or dark chocolate bark
As a single slice with a scoop of vanilla or coconut ice cream
Storage and Reheating Tips
Refrigerate tightly wrapped for up to 5 days.
Freeze slices wrapped in plastic and foil for up to 2 months. Thaw overnight in the fridge.
Reheat individual slices gently in the microwave for 10–15 seconds if you prefer it slightly warm (but avoid melting the topping).
FAQs
1. Can I make this cheesecake without a water bath?
Technically yes, but the texture will suffer. The water bath helps prevent cracks and keeps the filling creamy.
2. What’s the best caramel to use?
Use thick, salted caramel sauce. Store-bought is fine, but homemade caramel adds a rich depth.
3. Can I use store-bought crust?
Sure! If you’re short on time, use a pre-made chocolate crust, though it may be thinner and less sturdy.
4. How do I know when the cheesecake is done?
The edges should be set, and the center should jiggle slightly—like Jell-O. It firms up more as it cools.
5. Can I toast coconut in the oven instead?
Yes! Spread it on a baking sheet and toast at 325°F for 6–8 minutes, stirring halfway through.
Tips & Tricks
Press the crust firmly using the bottom of a glass for a clean, even layer.
Always place a baking sheet under the roasting pan in case water spills over.
For clean slices, dip your knife in hot water and wipe it clean between cuts.
Add a pinch of sea salt on top for a sweet-salty finish.
For a firmer crust, bake it 5 minutes longer.
Recipe Variations
1. Samoa Cheesecake Bars
Use a 9×13-inch baking pan and reduce the baking time to about 45 minutes. Great for parties and easier to serve.
2. Gluten-Free Version
Use gluten-free chocolate sandwich cookies and check the caramel sauce label for gluten content. Everything else stays the same.
3. No-Bake Version
Make a no-bake cheesecake filling using cream cheese, whipped cream, and powdered sugar. Press the crust into a pan and refrigerate everything overnight. Add the topping just before serving.
4. Coconut Cream Layer
Mix ¼ cup of canned coconut cream into the cheesecake batter for added coconut flavor.
5. Chocolate Chip Twist
Add ½ cup mini chocolate chips to the cheesecake batter before baking for a bit of crunch and chocolate in every bite.
Final Thoughts
Now, whenever I slice into this Samoa Cheesecake, I think of that small-town bakery and the gentle clatter of coffee cups in the corner booth. Marlene’s laughter, the soft hum of her radio tuned to golden oldies—it all comes back.
Baking it in my own kitchen feels like continuing her story, one caramel-drizzled bite at a time. And when I share it at potlucks or family dinners, the compliments feel less about me and more like a nod to the quiet magic of people who taught us to treat dessert like a form of love.
Samoa Cheesecake With Coconut Caramel
Print ThisIngredients
- Chocolate Crust Layer
- 2 ½ cups chocolate sandwich cookie crumbs (about 26 OREO cookies), finely ground
- 6 tablespoons unsalted butter, melted and cooled
- ½ teaspoon salt
- Cheesecake Layer
- 32 ounces cream cheese, softened to room temperature
- 1 ½ cups granulated sugar
- 1 tablespoon vanilla extract
- 4 large eggs, room temperature
- ½ cup sour cream
- 3 tablespoons heavy cream
- 4 to 6 cups boiling water (for water bath)
- Samoas Cookie Topping
- 2 ¼ cups sweetened shredded coconut
- 1 cup salted caramel sauce (plus more for garnish)
- Garnish
- Chocolate dessert sauce
- Caramel dessert sauce
- Whipped topping
- Samoa or Coconut Dream cookies
Instructions
tep 1: Prep Pan & Crust
Preheat oven to 350°F. Spray a 9-inch springform pan and line the bottom with parchment. Wrap the outside with two layers of foil. Mix cookie crumbs, melted butter, and salt until sandy. Press into pan and bake for 10 minutes. Cool. Lower oven temp to 325°F.
Step 2: Make Cheesecake Batter
Beat cream cheese and sugar until smooth. Add vanilla, then eggs one at a time, mixing on low. Blend in sour cream and heavy cream until thick and creamy.
Step 3: Bake in Water Bath
Pour batter into crust. Set pan in a large roasting pan. Add boiling water around it, 1 inch deep. Bake at 325°F for 1 hour 40–45 minutes. Turn off oven, crack door, and let sit 1 hour.
Step 4: Cool & Chill
Remove from water bath, unwrap foil, and run a knife around edges. Chill at least 8 hours or overnight.
Step 5: Toast Coconut
Toast shredded coconut in a dry skillet over medium heat for 4–6 minutes, stirring until golden. Let cool.
Step 6: Make Topping
Stir toasted coconut into 1 cup salted caramel until evenly coated.
Step 7: Decorate & Serve
Spread topping over chilled cheesecake. Drizzle with chocolate and extra caramel. Add whipped cream and cookies if desired. Slice and serve chilled.
