Samoa Cheesecake

This Samoa Cheesecake recipe is inspired by the famous Girl Scout cookies (a.k.a. "Caramel DeLites"). It's a simple vanilla cheesecake base, made with an Oreo crust, and topped with caramel, toasted coconut and drizzled with chocolate.

Samoa Cheesecake (a.k.a. Caramel DeLites Cheesecake) | gimmesomeoven.com #dessert

Samoa vs. Caramel DeLites.

Tagalongs vs. Peanut Butter Patties.

Trefoils vs. Shortbread.

Girl Scouts of America, why do you need to make the names of your cookies so confusing??  Yes, I know it’s all about the different bakeries that bake for different regions of the country.  But I feel like life (and food blogging) would be much simpler if we could all unite around a common cookie name.

Case in point:

I served this fabulous cheesecake a few weeks ago to my parents and a bunch of friends.  But when I told them it was a Samoa cheesecake, every single one of them looked at me blankly.  Granted, that didn’t stop them from diving in with a fork stat.  But once I told them it was a Caramel DeLite cheesecake, the lightbulb suddenly went off.  And then the stories began to flow as we all swapped stories about knocking on doors and using our best 7-year-old sales strategies to try and sell All Of The Cookies.  And then now, of course, we happily support those little 7-year-olds selling boxes by eating All Of The Cookies.

Anyway, whatever you call this cheesecake, my friends said to pass on word to the blogosphere that it definitely earned a badge of approval.  ;)

Samoa Cheesecake (a.k.a. Caramel DeLites Cheesecake) | gimmesomeoven.com #dessert

The idea for this cheesecake came when I realized that I had a surplus of coconut in my pantry.  5 bags of coconut!  This is probably a good indicator that it’s time to — ahem — clean out and organize the ol’ pantry.  And eat a lot of coconut.

I had actually thought of this idea a few months ago when Girl Scouts were out everywhere knocking on doors and successfully tempting me when I walked into a grocery store.  Gooey caramel-y coconut seemed like the perfect topping for a cheesecake.  And when paired with a yummy Oreo crust, and my favorite lower-fat Greek yogurt filling, the ingredient combo seemed like a match made in cheesecake heaven.

Turns out, I was right.  And it was actually pretty simple to make!

Samoa Cheesecake (a.k.a. Caramel DeLites Cheesecake) | gimmesomeoven.com #dessert

All you have to do is make the cheesecake base, with a chocolate cookie crust and a vanilla filling.  Then top it with some melted caramel.  (I cheated and used the stuff in the tub, but you could also make it homemade.)  Then stir together some more caramel with toasted coconut, and spread that out on top.  (I found it easier to drop a bunch of clumps on top, and then spread it out.)  Then drizzle it all with some extra caramel and melted chocolate — Samoa-style.  ;)

Samoa Cheesecake (a.k.a. Caramel DeLites Cheesecake) | gimmesomeoven.com #dessert

See?  So pretty!

Samoa Cheesecake (a.k.a. Caramel DeLites Cheesecake) | gimmesomeoven.com #dessert

Then serve it up and give it the ol’ taste test.  And enjoy every last bite.

Samoa Cheesecake (a.k.a. Caramel DeLites Cheesecake) | gimmesomeoven.com #dessert

Samoa Cheesecake

This Samoa Cheesecake recipe is inspired by the famous Girl Scout cookies (a.k.a. "Caramel Delights"). It's a simple vanilla cheesecake base, made with an Oreo crust, and topped with caramel, toasted coconut and drizzled with chocolate.

Ingredients:

Cheesecake Ingredients:

  • 24 Oreo cookies
  • 4 Tablespoons melted butter
  • pinch of salt
  • 3 (8-ounce) bricks neufchatel (low-fat) cream cheese, softened
  • 1 cup granulated sugar
  • 1 cup plain or vanilla Greek yogurt
  • 2 tsp. vanilla extract
  • 3 eggs

Samoa Topping Ingredients:

Directions:

To Make The Cheesecake:

Preheat oven to 325°F, and grease a 9-inch springform pan. Carefully wrap the outside of the pan in 2 layers of heavy-duty aluminum foil, being sure that there are NO gaps where water could seep through.

Add Oreo cookies to the bowl of a food processor, and process until completely crumbled. (Or you can do this step by hand by crushing Oreos with a meat mallet inside a ziplock freezer bag.) Add in the melted butter, and stir or process until evenly mixed with the Oreos. Press the Oreo mixture evenly into the bottom of the springform pan. Then place the pan in a large roasting dish (or any pan larger than the springform), and bring a tea kettle or pot of water to boil in preparation for the water bath. Set aside.  (*If you don't want to place the pan directly in a water bath, you can skip this last step and just place a pan of water on the shelf beneath the cheesecake pan.)

Using an electric mixer, beat cream cheese on medium speed for 3 minutes until smooth. Add sugar and beat for an additional minute until well blended. Add Greek yogurt and vanilla, and beat for an additional minute, stopping partway to scrape the bottom of the bowl with a spatula. Add eggs, one at a time, beating on low speed after each addition just until blended. Do not overbeat! Pour into crust.

Place the double pans in the oven on a shelf on the bottom third of the oven. Very carefully use a tea kettle (or large measuring cup) to pour the boiling water in the larger pan to form a water bath around the springform, so that it comes up about 1-inch around the springform.

Close the oven door, and bake about 1 hour 30 min, or until center is almost set. (The cake should still jiggle ever so slightly.) Turn oven off, and open oven door slightly. Let cheesecake set in oven 1 hour. Then remove cheesecake from oven, carefully run a knife around the edges of the cake, and then let cool to room temperature. Refrigerate at least 4 hours or overnight. Remove springform rim, and top cheesecake with Samoa topping. Return the cheesecake to the refrigerator for at least 15 minutes for the topping to set. Then serve, or cover and refrigerate for up to 5 days.

To Make The Topping:

Preheat oven to 350 degrees F. Spread shredded coconut out in an even layer on a parchment-covered (or aluminum foil-covered) baking sheet. Bake for about 6 minutes, or until the top layer of coconut is toasted and lightly golden, then remove the tray and stir the coconut. Bake for an additional 3-4 minutes or until the new layer of coconut is lightly golden. (Keep a close eye on it so that the coconut does not burn.) Remove the pan, and pour coconut into a mixing bowl.

Add 1 cup caramel sauce to the bowl with the coconut, and stir to combine. (If your caramel is not very pour-able, heat it in the microwave or in a small saucepan until it is just slightly warmed.)

Using a spoon, spread a separate 1/2 cup of caramel sauce onto the chilled cheesecake. Then top with the caramel/coconut mixture, and press it down until the top of the cheesecake is covered.

Pour the melted chocolate into a piping bag or a Ziplock bag with the corner snipped off, then pipe it onto the top of the coconut/caramel mixture in even lines. Repeat in a separate bag with the remaining caramel sauce.

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

Samoa Cheesecake (a.k.a. Caramel DeLites Cheesecake) | gimmesomeoven.com #dessert

 

 

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Comments

  1. natasha — December 3, 2015 @ 5:42 am (#)

    Made this yesterday. Turned out amazing! 
    Didn’t have chocolate at that time in my fridge, so just caramel for the topping. everyone at my home and office just wiped it off. Everyone thought it was super fancy!

    • Hayley @ Gimme Some Oven — December 3rd, 2015 @ 8:26 am

      We’re so glad to hear that Natasha! :D

  2. Gabby Aguilera — December 24, 2015 @ 12:37 pm (#)

    I haven’t cut into the cake yet but, I do have 1 suggestion. Toast the coconut on a saucepan instead of the oven. This cheesecake look absolutely beautiful I don’t even want to cut into it!
    Hope everybody has a Merry Christmas :)

    • Hayley @ Gimme Some Oven — December 26th, 2015 @ 9:04 pm

      Thanks for your tip Gabby, we hope you enjoy this and that you had a wonderful Christmas!

  3. Trish — January 18, 2016 @ 10:19 pm (#)

    Hi! This recipe looks delicious and I would love to try it out, but unfortunately my family doesn’t have quite the sweet tooth that I do. Do you have any tips for adjusting the recipe for a smaller cake? Any advice would be appreciated! Thanks!

    • Hayley @ Gimme Some Oven — January 19th, 2016 @ 8:44 am

      Hi Trish! You could cut the recipe in half (do two eggs though), and bake mini cheesecakes in a muffin tin with liners — that’s what we would recommend! They will not need to bake as long though — we’d say set the timer for 15 (check on them), and then set it for longer if needed (they could need around 30 minutes to bake). We hope this helps!

  4. Becky — February 15, 2016 @ 3:34 pm (#)

    I made this for Valentine’s Day and it was absolutely amazing! The only difficulty I had was the cheesecake itself was fairly soft and the topping was a bit harder, so when I tried to cut into it, the two kind of smashed together and didn’t plate as a pretty piece. :( I’m guessing I didn’t cook the cheesecake long enough or made a slight mistake somewhere in there…. it definitely did not take away from the glorious taste of this decadent dessert though!

    • Hayley @ Gimme Some Oven — February 16th, 2016 @ 8:45 am

      Thanks Becky! We’re so happy you enjoyed it! And we’re sorry about that, it sounds like maybe the cheesecake was a little undercooked and/or needed to set and chill longer. We’re glad you still liked it though!

  5. Mandy — May 8, 2016 @ 12:39 am (#)

    So sad… Made this and baked it. Then realized i forgot the eggs! No more late night baking…. What a waste 😕
    Looking forward to doing it night next time.

    • Hayley @ Gimme Some Oven — May 15th, 2016 @ 5:25 pm

      Oh no, we’re so sorry to hear that! We hope you can give it another try as well.

  6. Kyle — June 30, 2016 @ 8:36 pm (#)

    Figured I should comment since I have done this about a dozen times now. This is one of the only recipes I have not had to change. No matter what type of cheesecake I make, I start with the base that is outlined here. Really fantastic recipe!

    • Hayley @ Gimme Some Oven — July 2nd, 2016 @ 7:16 am

      That’s so wonderful to hear, Kyle – thanks for sharing with us! :D

  7. Bev Beckett — August 19, 2016 @ 12:12 am (#)

    I made this recipe except I used regular cream cheese and sour cream instead of yogurt at the Illinois State Fair Illinois Blue Ribbon Culinary Contest-Baked Desserts Using Dairy August 12, 2016. I won Second Place with this delicious recipe !!!

  8. Toni — September 18, 2016 @ 9:22 am (#)

    Can this be frozen? If so, how would be best?

    • Hayley @ Gimme Some Oven — September 18th, 2016 @ 10:26 am

      Hi Toni! Yes, you can freeze this. Here are the steps:

  9. belle — November 25, 2016 @ 4:59 am (#)

    i made this in my niece birthday and the grown-ups love it…of course kids ate the birthday cake..cheesecake for the grownups..i just one have question..(i’m planning to make few pieces this Chirstmas..lucky me i got orders after i made this one) i only have one spring form pan how will i remove the whole cake from the bottom of the pan without destroying the cake and the crust because i need to put it in a box..thank you!!!.

    • Hayley @ Gimme Some Oven — November 27th, 2016 @ 9:06 pm

      We’re so happy you enjoyed this, Belle! And here are some tips that may help you remove the cheesecake from the springform bottom: We hope this is helpful!

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