Best 3 Samoas Cheesecake Recipes

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Are you craving a delectable dessert that blends the irresistible flavors of Samoa cookies and the creamy richness of cheesecake? Look no further! In this comprehensive guide, we'll embark on a delightful journey to discover the ultimate recipe for a Samoa cheesecake that will tantalize your taste buds and leave you craving more. From selecting the perfect ingredients to mastering the art of baking and assembling, we'll provide you with step-by-step instructions to ensure your Samoa cheesecake turns out perfect every time. So, gather your ingredients, preheat your oven, and prepare to indulge in a symphony of flavors that will transport you to dessert heaven.

Let's cook with our recipes!

SAMOA® CHEESECAKE CUPCAKES



Samoa® Cheesecake Cupcakes image

I love all three of these things separately, and I love them even more when they're together!

Provided by Abby St Claire

Categories     Desserts     Cakes     Cupcake Recipes     Cheesecake

Time 5h

Yield 12

Number Of Ingredients 12

⅔ cup sweetened flaked coconut
1 (7 ounce) box caramel and toasted coconut cookies (such as Girl Scout Samoas®)
1 (8 ounce) package cream cheese, at room temperature
½ cup white sugar
1 tablespoon coconut extract
½ teaspoon vanilla extract
½ teaspoon amaretto liqueur
¼ teaspoon almond extract
2 eggs, at room temperature, lightly beaten
½ cup sour cream
1 pinch salt
1 cup whipped cream

Steps:

  • Heat a skillet over medium heat; cook and stir coconut until fragrant and toasted, about 5 minutes. Remove skillet from heat.
  • Preheat oven to 275 degrees F (135 degrees C). Line 12 muffin cups with paper liners. Place 1 cookie into the bottom of each muffin cup.
  • Beat cream cheese in a bowl using an electric mixer until smooth and creamy. Gradually beat sugar, coconut extract, vanilla extract, amaretto liqueur, and almond extract into cream cheese until smooth. Pour eggs into cream cheese mixture, a little at a time, and beat, scraping sides after each addition, until smooth. Beat sour cream and salt into cream cheese mixture; pour into the prepared muffin cups, filling almost to the top.
  • Bake in the preheated oven for 11 minutes; rotate pan and continue cooking until cheesecake is set, 11 to 14 minutes more. Cool cheesecake in pan for 15 minutes on a wire rack. Transfer cheesecakes to a plate and refrigerate until chilled, at least 4 hours.
  • Top each cheesecake with whipped cream and toasted coconut.

Nutrition Facts : Calories 244.4 calories, Carbohydrate 22.3 g, Cholesterol 59.5 mg, Fat 16.1 g, Fiber 1 g, Protein 3.6 g, SaturatedFat 10.2 g, Sodium 137 mg, Sugar 10.5 g

SAMOA CHEESECAKE RECIPE - (4.4/5)



Samoa Cheesecake Recipe - (4.4/5) image

Provided by á-47524

Number Of Ingredients 11

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 teaspoons vanilla extract
3 eggs
2 cups shredded sweetened coconut
1 3/4 cups caramel dip or sauce, store-bought or homemade
4 ounces dark chocolate

Steps:

  • 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 over-beat! 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. TOPPING: Preheat oven to 350°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.

SAMOAS CHEESECAKE



Samoas Cheesecake image

A cheesecake based on my favorite Girl Scout cookie. Much gratitude and many thanks to the culinary genius of Culinary Concoctions by Peabody!

Provided by Pinay0618

Categories     Cheesecake

Time 3h

Yield 12 serving(s)

Number Of Ingredients 17

3/4 cup all-purpose flour
1/4 cup cornstarch
1 pinch salt
1/4 cup unsalted butter, room temperature
1/4 cup unsalted butter, for browning
1/4 cup powdered sugar
1 teaspoon vanilla
2 1/2 lbs cream cheese
2 1/2 cups sugar
2 tablespoons flour
5 eggs
2 teaspoons vanilla
1 cup sweetened coconut
1 1/2 cups sugar
1/3 cup water
2/3 cup heavy cream
6 ounces semi-sweet chocolate chips

Steps:

  • To make the brown butter:.
  • Cut ¼ cup of butter into pieces. Heat butter in a heavy saucepan over medium heat. Stir the butter or swirl the pan so the butter does not get burnt. Remove from heat when butter turns light brown and gives off a nutty aroma. Set aside.
  • In a separate bowl, whisk the flour, cornstarch and salt together.
  • Cream the remaining ¼ cup butter(at room temp) until smooth and add the sugar, beating for about 2 minutes. Beat in the vanilla extract and the brown butter. Gently stir in the flour mixture just until incorporated. Take cookie base and press down into a 10 inch spring form pan that has already been buttered/floured and lined with parchment paper.
  • Bake at 350F for 10 minutes. Set out to cool.
  • For the Cheesecake:.
  • Cream the cheese until soft. Add in the sugar and mix well. Decrease the mixer speed to low and add the flour.
  • Add eggs in one at a time scraping bowl down to make sure that there are no lumps.
  • Stir in the vanilla. The coconuts can be added now; it just get stirred inches.
  • Pour batter into the pan. Bake in a water bath at 350F for approx 1 ½ -2 hours. Let cake sit at room temperature until cool, then chill overnight.
  • For the Caramel:.
  • Pour the sugar into the center of a deep saucepan. Carefully pour 1/3 cup water around the walls of the pan, trying not to splash any of the sugar onto the walls. Do not stir; gently draw your finger twice through the center of the sugar, making a cross, to moisten it. Over high heat, bring to a full boil and cook without stirring, swirling the pan occasionally to even out the color, until the mixture is medium caramel in color, 5 to 10 minutes. Immediately turn off the heat and use a wooden spoon to slowly and carefully stir in the cream(it will bubble up and may splatter).
  • Allow caramel to cool for a few minutes then stir in 12 ounces of sweetened coconut(you can add more if you would like). Stick in the fridge for 5-10 minutes.
  • For the Chocolate:.
  • Melt in a metal bowl over simmering water. Once cooled put into a pastry bag.
  • To Assemble:.
  • Once the cheesecake has chilled overnight. Place some of the topping on the cheesecake and spread it around to cover the top. It may be a little runny that is okay. Pipe chocolate stripes onto the cheesecake, as many as you would like and chill for another hour.

Nutrition Facts : Calories 885.1, Fat 53.9, SaturatedFat 33.6, Cholesterol 230.5, Sodium 345.9, Carbohydrate 93.6, Fiber 1.4, Sugar 80, Protein 11.8

Tips:

  • Use high-quality ingredients. This will make a big difference in the final flavor of your cheesecake.
  • Make sure your cream cheese is at room temperature. This will help it mix smoothly with the other ingredients.
  • Don't overbeat the cheesecake filling. Overbeating can cause the cheesecake to be dense and crumbly.
  • Bake the cheesecake in a water bath. This will help to prevent the cheesecake from cracking.
  • Let the cheesecake cool completely before serving. This will help it to set properly.

Conclusion:

Samoas cheesecake is a delicious and decadent dessert that is perfect for any occasion. It is easy to make and can be customized to your liking. With its creamy filling, crunchy cookie crust, and rich chocolate topping, Samoas cheesecake is sure to be a hit with everyone who tries it.

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