SAMOAS CHEESECAKE

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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

Crystal Hernandez
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This cheesecake is decadent and delicious. The samoas crust is a great addition and the cheesecake filling is creamy and smooth.


Suni Yo
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I love this recipe! It's so easy to make and the cheesecake is always perfect. I've made it for parties and potlucks and it's always a hit.


Maria Fuentes
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I've made this cheesecake several times and it's always a hit. It's easy to make and the results are always delicious.


Star Diamond
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This was my first time making cheesecake and it turned out amazing! The samoas crust was a great touch and the cheesecake filling was perfect.


Sheila Richards
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I followed the recipe exactly and the cheesecake came out great. It was a little too sweet for my taste, but my family loved it.


jalal Muhammad
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This cheesecake was easy to make and turned out perfect. The crust was crispy and the filling was creamy and smooth. I would definitely recommend this recipe.


popy khatun khatun
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I'm not a fan of cheesecake, but this one was really good. The samoas crust was a great idea and the cheesecake filling was light and fluffy.


Wasidkhan Barak
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This cheesecake is a bit too sweet for my taste, but it's still a good recipe. I would recommend using less sugar in the cheesecake filling.


Saad Bashir
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This cheesecake is decadent and delicious. The samoas crust is a great addition and the cheesecake filling is creamy and smooth.


Diandra Marx
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I love this recipe! It's so easy to make and the cheesecake is always perfect. I've made it for parties and potlucks and it's always a hit.


qaisar ali
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I've made this cheesecake several times and it's always a hit. It's easy to make and the results are always delicious.


fikadu Maru
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This was my first time making cheesecake and it turned out amazing! The samoas crust was a great touch and the cheesecake filling was perfect.


Harshita Thapa
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I followed the recipe exactly and the cheesecake came out great. It was a little too sweet for my taste, but my family loved it.


Bhoju Giri
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This cheesecake was easy to make and turned out perfect. The crust was crispy and the filling was creamy and smooth. I would definitely recommend this recipe.


M Mg
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I'm not a big fan of cheesecake, but this one was really good. The samoas crust was a great idea, and the cheesecake filling was light and fluffy.


matt the funni (matt :D)
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This was a huge hit at my party! The cheesecake was creamy and delicious, and the samoas crust added a perfect crunch. I will definitely be making this again.