Girl Scout cookies plus cheesecake…Where do I sign up?
This is one of the recipes I am most proud of thus far. “I Want Samoa Cheesecake” combines two American favorites: Girl Scout cookies and cheesecake. When I was a Girl Scout we called these particular cookies Samoas. Now, I believe they are called caramel delights, or something of that nature. Regardless of their name, these cookies were one of my favorite types of the cookie selection offered. For the sake of this cheesecake, we’re going to call these cookies Samoas.
These cookies bring together beautiful flavors including caramel, chocolate, coconut and buttery shortbread. They are also entirely addictive.
A rich dessert like cheesecake is delicious classicly flavored; however, because it is so versatile in flavor, it is fantastic combined with other goodies like Samoa Girl Scout cookies.
I started this recipe with classic cheesecake ingredients and quantities. When preparing, half of the batter goes into the springform pan initially followed by a healthy quantity of Samoa Girl Scout cookies in the middle. The rest of the cheesecake batter is spread over the cookie layer and then baked.
Once the cheesecake is cooked through, a bruleed coconut topping is placed atop and the cheesecake is put under the broiler until golden. Once cooled and set, the whole thing is topped with chocolate ganache.
This Samoa cheesecake is decadently rich and not for
the faint of heart.
Want more decadent goodness? Try this French Silk Pie recipe, it doesn’t disappoint.
I Want Samoa Cheesecake
- 1 box samoa girl scout cookies pulsed into crumbs
- 4 oz unsalted butter melted
- 2 lbs cream cheese softened
- 1 cup granulated sugar
- 4 large eggs room temperature
- 1/2 cup heavy cream
- 1/2 tsp Salt
- 2 tsp pure vanilla extract
- 1/2 box samoa girl scout cookies crumbled into small pieces
Bruleed Coconut Topping
- 1 1/2 cups shredded sweetened coconut
- 1/4 cup heavy cream
- 6 tbsp unsalted butter
- 1/2 cup brown sugar packed
- Preheat oven to 350 degrees F. To make crust: combine cookie crumbs and melted butter until a moist crumb forms. Evenly press into bottom of a 9-in spring form pan, making sure all the surface is covered. Bake for 10-15 minutes, or until set. Set aside.
- Fill a roasting pan halfway with water and place on the bottom rack of the oven. To make cheesecake filling: beat the cream cheese and granulated sugar together until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Add the salt, vanilla extract, and ½ cup heavy cream, mixing just until incorporated.
- Place half of the filling over the prepared crust, spread into an even layer. Cover first layer of filling with crumbled Girl Scout cookies (1/2 box), making sure the surface is covered. Spoon remaining batter over cookies and spread into smooth surface. Place cheesecake on top rack, directly over the water pan. Bake for 1 hour to 1 hour 15 minutes, until edges are set but center has a slight jiggle.
- For the topping: In a mixer bowl fitted with a paddle attachment, cream the butter and brown sugar together until light and fluffy. Add the heavy cream and sweetened shredded coconut, mixing until combined. Spoon the topping over the cheesecake in the same circular pattern as the cookie. Place under low broiler and broil until topping is golden. Remove from oven.
- Allow cheesecake to chill overnight. Once properly chilled, remove from pan. Drizzle top with chocolate sauce or ganache.