Samoa Cookie Cheesecake
Creamy cheesecake on a Samoa cookie crust with coconut caramel and chocolate drizzle.
Ingredients
Ingredients
- 10 ounces Samoa style cookies finely crushed (about 2 1/2 cups crumbs)
- 4 tablespoons unsalted butter melted
- 16 ounces cream cheese softened
- 1/2 cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla bean paste
- 1/4 teaspoon fine sea salt
- 1 cup caramel sauce or soft caramels
- 2 tablespoons heavy cream
- 1 1/2 cups sweetened shredded coconut
- 1/2 cup semisweet chocolate chips
- 1 teaspoon neutral oil such as vegetable or canola
- 2 Samoa style cookies crumbled, for garnish
Instructions
- Preheat the oven to 350°F. Lightly grease a 9 inch springform pan and line the bottom with parchment paper.
- In a medium bowl, combine the Samoa cookie crumbs and melted butter. Stir until the crumbs are evenly moistened.
- Press the crumb mixture firmly into the bottom of the prepared pan, using the flat bottom of a glass or measuring cup to compact it into an even layer.
- Bake the crust for 8 to 10 minutes, until fragrant and lightly set. Remove from the oven and place on a wire rack to cool while you prepare the filling.
- In a large bowl, beat the softened cream cheese and granulated sugar with a mixer on medium speed until completely smooth and creamy, about 2 to 3 minutes. Scrape down the bowl as needed.
- Add the eggs one at a time, mixing on low speed just until each egg is incorporated. Scrape the bowl between additions.
- Mix in the vanilla bean paste and salt on low speed until combined. Do not overmix to avoid adding excess air.
- Pour the cheesecake batter over the cooled crust and smooth the top with an offset spatula or the back of a spoon.
- Tap the pan firmly on the counter a few times to release any large air bubbles from the batter.
- Bake the cheesecake at 325°F for 22 to 25 minutes, until the edges are set and slightly puffed and the center still has a soft wobble when you gently shake the pan.
- Remove the pan from the oven and place it on a wire rack. Let the cheesecake cool to room temperature, 1 to 1 1/2 hours, then cover and chill for at least 2 hours, or until fully cold.
- While the cheesecake chills, toast the shredded coconut in a dry skillet over medium heat, stirring often, until golden, 4 to 6 minutes. Transfer to a plate to cool.
- In a small saucepan or microwave safe bowl, gently heat the caramel sauce with the heavy cream until smooth and pourable, stirring until fully combined.
- Stir the toasted coconut into the warm caramel mixture until evenly coated and thick but still spreadable. Let cool to just warm before using.
- Once the cheesecake is fully chilled, release it from the springform pan and transfer it to a serving plate if desired.
- Spoon the coconut caramel mixture over the top of the cheesecake and spread it evenly, nudging it all the way to the edges.
- In a microwave safe bowl, melt the chocolate chips and oil in 20 second bursts, stirring between each, until smooth and fluid.
- Drizzle the melted chocolate over the coconut caramel topping in thin lines or a zigzag pattern.
- Sprinkle the crumbled Samoa style cookies over the top for garnish.
- Chill the topped cheesecake for 20 to 30 minutes to set the caramel and chocolate before slicing and serving.
Notes
- Crush the cookies in a food processor or in a zip top bag with a rolling pin until very fine so the crust holds together well.
- For the cleanest slices, use a sharp knife dipped in hot water and wiped dry between cuts.
- For the cleanest slices, use a sharp knife dipped in hot water and wiped dry between cuts.