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–+ servings

Samoa Cheesecake

Katelyn Theofanis
This Samoa Cheesecake is decadently rich, equipped with 1 & ½ boxes of Samoa Girl Scout Cookies. It is packed with chocolate, coconut, and caramel flavors!
5 from 1 vote
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Prep Time 20 minutes
Bake Time 2 hours
Total Time 2 hours 20 minutes
Course Dessert
Cuisine American
Servings 14 slices

Equipment

Ingredients
  

Crust

  • 1 box Samoa Girl Scout cookies pulsed into crumbs
  • 4 oz unsalted butter melted

Cheesecake Filling

  • 2 lbs cream cheese softened
  • 1 cup granulated sugar
  • 4 large eggs room temperature
  • ½ cup heavy whipping cream
  • ½ teaspoon salt
  • 2 teaspoon pure vanilla extract
  • ½ box Samoa Girl Scout cookies crumbled into small pieces

Bruleed Coconut Topping

  • 1 ½ cups shredded sweetened coconut
  • ¼ cup heavy whipping cream
  • 6 tablespoon unsalted butter
  • ½ cup light brown sugar packed

Instructions
 

Crust

  • Preheat oven to 350° F.
  • Combine cookie crumbs and melted butter until moist. Evenly press into the bottom of a 9-in springform pan, making sure all the surface is covered.
  • Bake for 10-15 minutes, or until set, set aside.

Cheesecake Filling

  • To make a water bath: Fill a roasting pan halfway with water and place it on the bottom rack of the oven.
  • 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 the first layer of filling with crumbled Girl Scout cookies (½ box), making sure the surface is covered. Spoon remaining batter over cookies and spread into a smooth surface.
  • Place cheesecake on top rack, directly over the water pan. Bake at 350° F for 1 to 1 hour 15 minutes, until the edge of the cheesecake is set but the center has a slight jiggle.

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.
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