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
  • 1 cup granulated sugar
  • 3 (8-ounce) bricks neufchatel (low-fat) cream cheese, softened
  • 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.

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. Rod Livingston — January 30, 2015 @ 9:54 pm (#)

    Any recommendations for making this vegan?

  2. marta — February 1, 2015 @ 12:57 pm (#)

    recetas en español por favor Gracias

  3. SiouxChef — February 2, 2015 @ 11:05 pm (#)

    I’m laughing here.  Why, in a recipe that includes 1 cup of sugar and 1/2 stick of butter would neufchatel cheese be called for?  The thing is already 1,000 calories a slice so why worry?  That being said, I’m going to dress, put my makeup back on, and go to the grocery store at 11:00 at night for the ingredients.  

  4. Jean Cordero — February 10, 2015 @ 7:27 am (#)

    I will try this is looks YUMMY !!!   

  5. Jack Brydges — February 15, 2015 @ 12:59 am (#)

    Made this twice and the second time for Valentines and I have to tell you it is simply delicious  don’t expect any leftovers. Make sure to make your own caramel sauce or by the caramel dip. Do not use caramel squares like Kraft or Brach’s you cannot get them thin enough to be spreadable or keeping them from getting to hard after they cool. the first time I made it I did just that and although it was still good the topping was hard it mushed the cheesecake. I would also recommend  stick to using the cheesecake recipe included with this recipe..it is a perfect match..outstanding flavor. The second time I made it it came out beautifully..it cut nice and smoothly and cleanly so when I served it you could clearly see the layers. I highly recommend making this..you and your family or guests will go bananas over it!

  6. Veronica — February 27, 2015 @ 11:51 am (#)

    I made it!!! I got a little water in pan but it looks great. I just added some of the left over crumbs to give texture

  7. Jenn — March 3, 2015 @ 1:18 pm (#)

    I cannot wait to make this for EASTER and Wanted to know if you had to use the yogurt in the recipe, I am not a big fan of yogurt in my cheesecake or sourcream, will the recipe change in anyway without the Yogurt?

  8. Sandy — March 9, 2015 @ 12:20 pm (#)

    You can use sour cream in place of yogurt.

  9. Robin Williams — March 19, 2015 @ 12:20 pm (#)

    Thanks for this recipe. I’ve made it two differnt times now. I changed it into cupcake size minis. It made 28 individual cheesecakes. Everyone raves about it. 

    • Ali — March 19, 2015 @ 12:54 pm (#)

      Thanks, I’m glad to hear that!

  10. Ali — March 21, 2015 @ 11:49 am (#)

    You could use either, but I made the recipe using plain. :)

  11. Renee — March 27, 2015 @ 3:27 pm (#)

    I am making this but I’ll bit pinched for time to get it to chill for 4 hours before serving. Can I put it in the freezer for a bit to speed that up? 

  12. Bee — March 30, 2015 @ 3:15 pm (#)

    I have a spring pan, however, I have never used it and don’t feel comfortable to use it for some reason. Would I be able to make this on a standard pie plate?

  13. wayne — April 3, 2015 @ 5:03 pm (#)

    I’m not understanding the whole wrapping with foil and the water and doublepan thing. Help please, i have the ingredients just not a full understanding of some of the techniques

    • Ali — April 4, 2015 @ 3:37 pm (#)

      Hey Wayne, the foil and water bath method just help cheesecakes cook slowly and more evenly, and also not crack or cave in on the top.

  14. Laura Thompson — April 19, 2015 @ 4:58 pm (#)

    Made this today! Can’t wait to try it!

    • Ali — April 20, 2015 @ 2:31 pm (#)

      Thanks Laura, let me know how you like it!

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