Samoa Cheesecake is a rich and indulgent dessert that features a creamy vanilla base, complemented by an Oreo cookie crust, and topped with gooey caramel, toasted coconut, and a delightful drizzle of chocolate. It’s the perfect treat for any special occasion or just to satisfy your sweet cravings.

Why You’ll Love This Recipe

High in protein and fiber—keeps you full longer.
Naturally sweetened: This recipe uses natural sweeteners like honey or maple syrup, avoiding refined sugars.
Quick and easy—simply mix and bake!
Perfect for meal prep—a great option for busy mornings.

Ingredients

1 package Oreo cookies
1/4 cup unsalted butter, melted
2 packages cream cheese (8 oz each), softened
1/2 cup sour cream
1/2 cup sugar
1 tsp vanilla extract
2 large eggs
1/4 cup caramel sauce
1/2 cup toasted coconut flakes
1/4 cup chocolate sauce

Directions

Preheat the oven to 350°F (175°C).
Crush the Oreo cookies into fine crumbs and combine them with melted butter. Press the mixture evenly into the bottom of a springform pan to form a solid crust.
Bake the crust for 10 minutes, then remove it from the oven to cool.
In a large bowl, mix the cream cheese, sour cream, sugar, and vanilla extract until smooth and creamy.
Add the eggs one by one, ensuring each egg is fully incorporated before adding the next.
Pour the batter onto the cooled crust and smooth the top with a spatula.
Bake for 10 minutes, then lower the temperature to 300°F (150°C) and bake for another 45 minutes, or until the cheesecake is firm.
Allow the cheesecake to cool completely before transferring it to the refrigerator for at least 4 hours to set.
Once chilled, top with caramel sauce, sprinkle with toasted coconut, and drizzle with chocolate sauce for a finishing touch.

Servings and Timing

Servings: 4 servings
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Calories: 180 kcal per serving

Variations

Cheesy Potato Cakes: Enhance the flavor by adding shredded cheddar or Parmesan.
Herbed Version: Add fresh herbs like chives, parsley, or green onions for a fresh twist.
Gluten-Free: Swap the all-purpose flour for a gluten-free flour blend.
Spiced Up: For an extra kick, add a pinch of garlic powder or paprika.
Sweet Potato Farls: Replace mashed potatoes with sweet potatoes for a slightly sweeter version.

Storage/Reheating

To keep any leftover cheesecake fresh, wrap it securely in plastic wrap and aluminum foil. Store it in the freezer for up to 1 month. For reheating, simply place a slice in the microwave for a few seconds or enjoy it chilled.

FAQs

Q1: Can I use a different type of cookie for the crust?
Yes, graham crackers or any other cookies of your choice work well as an alternative.

Q2: Can I prepare this cheesecake in advance?
Yes, you can prepare the cheesecake a day or two in advance. Just be sure to refrigerate it until you’re ready to serve.

Q3: Is store-bought caramel sauce acceptable?
Yes, using store-bought caramel sauce is perfectly fine for this recipe.

Q4: How do I toast coconut flakes?
Spread the coconut flakes on a baking sheet and bake them at 350°F for 5-7 minutes, stirring halfway through, until golden brown.

Q5: Can I freeze the cheesecake?
Yes, this cheesecake can be frozen. Make sure to wrap it tightly in plastic wrap and foil before freezing, and it will last for up to a month.

Q6: How can I tell when the cheesecake is done?
The cheesecake is done when the edges are firm and the center is slightly wobbly. It will continue to set as it cools.

Q7: What type of pan is best for this recipe?
A springform pan is ideal, as it allows easy removal of the cheesecake after it has set.

Q8: Can I make this recipe dairy-free?
Yes, you can substitute dairy products with non-dairy alternatives such as coconut milk and vegan cream cheese.

Q9: Can I add chocolate chips to the cheesecake batter?
Yes, folding in chocolate chips or chunks will add a delightful texture to the cheesecake.

Q10: How long should I refrigerate the cheesecake?
Refrigerating the cheesecake for at least 4 hours is essential, but letting it sit overnight will yield the best results.

Conclusion

This Samoa Cheesecake is a decadent treat that combines caramel, toasted coconut, and chocolate over a creamy cheesecake base. It’s an easy dessert that’s perfect for impressing your guests or satisfying your own sweet cravings.

Samoa Cheesecake

Author: Nora
Total Time: 20 minutes
Yield: 4 servings 1x

Print Recipe

Description

This Samoa Cheesecake features a rich vanilla cheesecake base, topped with an Oreo crust, caramel, toasted coconut, and a drizzle of chocolate. It’s a perfect blend of creamy, sweet, and nutty flavors.

Ingredients

Scale

1 package Oreo cookies
1/4 cup unsalted butter, melted
2 packages cream cheese (8 oz each), softened
1/2 cup sour cream
1/2 cup sugar
1 tsp vanilla extract
2 large eggs
1/4 cup caramel sauce
1/2 cup toasted coconut flakes
1/4 cup chocolate sauce

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Instructions

Preheat the oven to 350°F (175°C).
Crush the Oreo cookies into fine crumbs and mix with melted butter. Press the mixture into the bottom of a springform pan to form a crust.
Bake the crust for 10 minutes, then remove it from the oven to cool.
Beat together the cream cheese, sour cream, sugar, and vanilla extract until smooth.
Add the eggs one at a time, mixing well after each addition.
Pour the batter onto the cooled crust and smooth the top with a spatula.
Bake for 10 minutes, then reduce the temperature to 300°F (150°C) and bake for an additional 45 minutes, or until the center is slightly wobbly.
Let the cheesecake cool completely, then refrigerate for at least 4 hours.
Once chilled, drizzle with caramel sauce, sprinkle with toasted coconut, and finish with a drizzle of chocolate sauce.

Notes

You can use store-bought caramel sauce if you prefer.
Make sure to let the cheesecake cool completely before refrigerating to ensure it sets properly.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Desserts
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 180 kcal
Sugar: 15g
Sodium: 100mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 3g
Cholesterol: 45mg