Introduction:
Samoa Cheesecake is a decadent dessert inspired by the classic Girl Scout Samoa cookie, combining a rich and creamy cheesecake base with layers of caramel, coconut, and chocolate. This indulgent treat is perfect for those who love the combination of sweet and salty flavors with a bit of crunch.
The History of Samoa Cheesecake:
The Samoa cookie, introduced by the Girl Scouts in the 1970s, features a combination of coconut, caramel, and chocolate over a shortbread base. This flavor profile has inspired various desserts, including the Samoa Cheesecake, which brings together these elements in a creamy cheesecake form. The adaptation of popular flavors into cheesecakes has become a trend, offering a new way to enjoy beloved tastes in a rich and satisfying dessert.
Ingredients Breakdown:
- Crust:
- 2 cups crushed chocolate cookies (such as Oreos)
- 1/4 cup unsalted butter, melted
- Cheesecake Filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- Samoa Topping:
- 1 1/2 cups sweetened shredded coconut, toasted
- 1 cup caramel sauce
- 1/2 cup semisweet chocolate chips, melted
Step-by-Step Recipe:
- Prepare the Crust:
- Preheat the oven to 325°F (160°C).
- In a medium bowl, mix the crushed chocolate cookies with melted butter until combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.
- Make the Cheesecake Filling:
- In a large mixing bowl, beat the cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well after each addition.
- Mix in sour cream and vanilla extract until fully incorporated.
- Pour the filling over the cooled crust.
- Bake the Cheesecake:
- Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven and let the cheesecake cool inside the oven with the door slightly open for 1 hour.
- Refrigerate for at least 4 hours or overnight to fully set.
- Add the Samoa Topping:
- Spread the caramel sauce over the top of the cooled cheesecake.
- Sprinkle the toasted coconut evenly over the caramel layer.
- Drizzle the melted chocolate over the top in a criss-cross pattern.
- Serve:
- Slice and serve the cheesecake chilled.
Tips for the Perfect Samoa Cheesecake:
- Toast the Coconut: Toasting the coconut enhances its flavor and adds a nice crunch to the topping.
- Prevent Cracking: Bake the cheesecake in a water bath or place a pan of water on the oven’s lower rack to prevent cracks.
- Cool Gradually: Allow the cheesecake to cool gradually in the oven to prevent it from sinking or cracking.
Variations and Customizations:
- Gluten-Free Option: Use gluten-free cookies for the crust to accommodate dietary restrictions.
- Extra Chocolate: Add a layer of melted chocolate between the crust and filling for a richer flavor.
- Nutty Addition: Sprinkle chopped pecans or almonds on top for added texture and flavor.
Health Considerations and Nutritional Value:
- High in Calories and Sugar: Due to the ingredients like cream cheese, caramel, and chocolate, this dessert is calorie-dense and should be enjoyed in moderation.
- Allergy Considerations: Contains dairy and gluten; can be modified with alternatives for those with dietary restrictions.
FAQ:
- Can I make Samoa Cheesecake ahead of time?
- Yes, this cheesecake can be prepared a day in advance and stored in the refrigerator until ready to serve.
- How do I store leftovers?
- Store leftover cheesecake in an airtight container in the refrigerator for up to 4 days.
- Can I freeze the cheesecake?
- Yes, you can freeze the cheesecake (without the topping) for up to 2 months. Thaw in the refrigerator before adding the topping and serving.
- Why did my cheesecake crack?
- Cracking can occur due to overbaking or rapid cooling. Follow the baking and cooling instructions carefully to prevent this.
- Can I use other toppings?
- Yes, you can customize the toppings with additional caramel, nuts, or even a chocolate ganache for extra indulgence.
SAMOA CHEESECAKE
Samoa Cheesecake combines the rich flavors of a classic cheesecake with caramel, toasted coconut, and chocolate, inspired by the popular Samoa cookie. This no-bake dessert is creamy, indulgent, and perfect for satisfying sweet cravings.
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 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
Instructions
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.