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Samoa Cheesecake

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

See? So pretty!

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

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Samoa Cheesecake

  • Prep Time: 30 minutes
  • Cook Time: 90 minutes
  • Total Time: 120 minutes
  • Yield: 0 About 12-16 slices 1x


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.



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, store-bought or homemade
  • 3 eggs

Samoa Topping Ingredients:

  • 2 cups shredded sweetened coconut
  • 1 3/4 cups caramel dip or sauce (you can either buy the 16-ounce store-bought tubs of caramel dip, or use 1 3/4 cups homemade caramel sauce)
  • 4 ounces dark chocolate


To Make The Cheesecake:

  1. 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.
  2. 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.)
  3. 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.
  4. 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.
  5. 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:

  1. 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.
  2. 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.)
  3. 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.
  4. 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.

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



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Recipe rating

153 comments on “Samoa Cheesecake”

  1. Any recommendations for making this vegan?

  2. recetas en español por favor Gracias

  3. 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. I will try this is looks YUMMY !!!   

  5. 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 is a perfect match..outstanding flavor. The second time I made it it came out cut nice and smoothly and cleanly so when I served it you could clearly see the layers. I highly recommend making and your family or guests will go bananas over it!

  6. 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. 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. You can use sour cream in place of yogurt.

  9. 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. 

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

  11. 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. 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. 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

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

  15. Crazy question, when you say oreos, do you use the whole oreo or do you take the creamy centre out before crushing?  I’ve made many oreo crust but the cream filling was never left in them so just want to clarify before I make.  I love the looks of this and what a great flavour.

  16. This cheesecake is such a hit. I am not a great cook so I really appreciate the step-by-step instructions. My roommates love it. Also I don’t own a round pan so I made it in a brownie pan and it worked really well and make it easy to cut off small pieces to snack on. :)

    • Thanks Rachel, I’m so glad to hear that! And props to you for working with what you have — I’ll have to try it in a square pan next time!

  17. How do you keep the water from leaking in to the pan while doing the bath? Mine leaks. I just tested it. It just filled up with water on the bottom.

    • Hey Laura, oh no, how frustrating! Did you wrap the pan really tightly with foil? Is the bottom of your springform pan inserted correctly? Otherwise, we’re not sure why that’s happening. :(

  18. I can’t wait to make this cheesecake!

  19. Sounds yummy!  I will try this. I have made a lot of cheesecakes, at least 1 a month and sometimes 2. Here is what I do about the pan.  I have never used a water bath, never.   Lower your baking temp to 300.   Put a pan ( I use my 9×13 pyrex) on the lowest rack in the oven and fill 2/3-3/4 full of boiling water.  It will take longer to cook.  I don’t have cracked tops. The tops come out level almost every time. Rarely do I have raised sides.  I let it cool completely in the oven.  After 1 hour I run a knife around the edges to loosen and put it back in the oven, this helps keep it from cracking as well.   The few times I have had a crack was because I got in a hurry and did not use room temp ingredients or over beat the filling.  The lower temp will help prevent over browning as well.  

  20. I should clarify, I do not put the cheesecake in the water. It should be on the rack above the pan of water.

  21. Amazing cheesecake. I made it exactly as the recipe stated. I used a homemade caramel sauce I have from another cheesecake recipe. My boyfriend who told me he didn’t like cheesecake LOVED it and requested that I make it again.

  22. This is what my son requested for his 13th birthday celebration. So hard to wait until tomorrow to sample it!

    • Awww that’s awesome Katie, we hope he loves it, and happy birthday to him! :)

  23. HELP!!! I made this recipe once before and it came out so well. I just tried to do it again and water got into the cheesecake from the water bath! what should I do? Am I going to have to start all over??

  24. 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!

  25. 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 :)

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

  26. 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!

    • 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!

  27. 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!

    • 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!

  28. 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.

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

  29. 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!

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

  30. 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 !!!

    • That’s sounds more like what I would like to do. Still 3 bars of cream cheese and 1 cup sour cream? Thanks!

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

  32. 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!!!.

    • 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!

  33. This cheesecake was delicious! I also always use this base for all of my cheesecakes. :)

  34. I love this cheesecake!  It is fabulous and gets rave reviews.  And the cheesecake itself is my new go-to- the addition of the yogurt makes it not quite so heavy.  Thanks!

  35. Have this in the oven right now! Silly me opened up my oven door and CRACKS :( But luckily it will be covered but the yummy topping! 

    • Aww! Well we hope you still enjoyed it, Melissa (as long as it tastes good)! :)

  36. Wow, this cheesecake looks so good! 

    I would really like to try it out by baking it myself. But because I live and are from Denmark, it is kind of hard to tell how much 1 cup and ounces is. Is there maybe a chance that you could send me this recipe measured in grams? Cause I would really love that!

    • Thanks, Natalie — we hope you can give it a try soon! There are quite a few great websites out there for metric conversions (we love this one: ) :)

  37. I made this cheesecake for my girls as a special treat/reward for hitting their Girl Scout Cookie selling goal. As it’s a Samoa/Caramel Delite Cheesecake, it was perfect!

    Unfortunately for them, as I didn’t need an entire cheesecake sitting around the house (well, my belt-line didn’t, anyway!) I took the leftovers into work. It was a huge hit and several people asked for the recipe.

    While I normally tweak recipes when I make them, I didn’t at all with this one, and it turned out perfectly! The only variation was that I only had a 10″ springform pan available, so it came out a little thinner than if I’d made it in the 9″ pan, as suggested, and it cooked a hair quicker.

    This recipe is definitely one that I’ll be making again! Thanks for sharing!

    • Thanks for sharing with us, Dean, we’re so happy you and your girls enjoyed this!

  38. I made this recipe and it is absolutely awesome!!!!

  39. I made this and it was a total fail. It is really important to use caramel sauce or dip and NOT just melt caramels. I melted hard caramels and when they hardened up it make a gigantic rock hard candy instead of a crust. It looked beautiful, but could not be cut or chewed. We ate the cheesecake base but it was a massive disappointment because there was no caramel, chocolate, or chocolate flavoring.

  40. I made this, everyone loved It.

  41. I have made this 3 times and it is perfect every time!!!

  42. Great recipe. Made it for Father’s Day. It was a hit. I make all kinds of cheese cakes and this base recipe is my favorite

  43. Making this again for the 4th in a month lol

    How do you freeze this so I can cut into tiny squares

  44. omg it was amazing! BUT I did have to alter the recipe slightly because I didn’t have a springform pan & i only had a glass pie pan so I cut out 1/3 of the recipe to make it actually fit and not overfill but it was so amazing I’ll be making this again & the family absolutely loved it ! Thank you!

  45. This is my new go-to cheesecake recipe. Always comes out great and easy to do. Sometimes I use Gluten Free cookies for the crust when needed and it’s a big hit. Haven’t mastered the homemade caramel sauce just yet but everything else works out. Thank you!

  46. Just won first place, best in class AND best in show at the county fair with this cheesecake!!! Pics are tagged on insta!!

  47. This was a huge hit with my family. I had a little trouble getting the crust out cleanly even after greasing the pan. Any suggestions?

    • Line the bottom of the springform pan with a circle of parchment paper. Grease the paper before you put the crust on it.
      I haven’t made this recipe yet, but I always do this when I make anything in a springform.

  48. Literally SO GOOD!!

  49. Oh my my!!!! Yummmmm! So. Do you think using raw shredded coconut instead if sweetened would work ok? Thanks!!