Samoa Cheesecake
This Samoa Cheesecake is rich, dense, and indulgently creamy! It’s baked in a crisp shortbread cookie crust, topped with caramel coconut topping, drizzled in chocolate ganache, and crowned with everyone's favorite Samoa cookies!
Ingredients
Shortbread Cookie Crust:
- 2 ½ cup crushed shortbread cookies (I used 20 Sandies cookies)
- 3 Tablespoons granulated sugar
- 4 Tablespoons butter, melted
Batter:
- 32 ounces cream cheese, at room temperature
- 1 ½ cup granulated sugar
- ¼ cup cornstarch
- 2 teaspoons vanilla
- ¼ teaspoon salt
- 4 eggs
Caramel Coconut Topping:
- 2 ½ cup finely shredded unsweetened coconut
- ½ cup water
- 1 ½ cup granulated sugar
- 2 Tablespoons corn syrup
- 1 cup heavy cream
- 1 teaspoon salt
Ganache:
- 2 ounces semi-sweet chocolate, chopped or chips
- ¼ cup heavy cream
To Decorate:
- Fresh whipped cream
- Samoa Cookies*
Instructions
Make the Crust:
- Preaheat the oven to 350ºF.
- Using a fork, toss the cookie crumbs, sugar, and melted butter together in a medium bowl. Press mixture into the bottom and up the sides of a 9-inch springform pan. Bake for 8-10 minutes. Remove and cool slightly.
Make the Batter:
- Reduce oven temperature to 325ºF. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese on high until creamy, about 2 minutes. Add the sugar and continue beating for another 2 minutes. Scrape down the sides of the bowl, add the cornstarch, vanilla, and salt, and beat until incorporated. Beat in the eggs, two at a time, until combined--try not to overmix.
- Pour batter into the crust, smoothing out the top. Bake cheesecake for 70-80 minutes, or until center appears nearly set when shaken.
- Transfer the cheesecake to a wire rack and allow to cool for at least 2 hours before covering cheesecake and chilling in the refrigerator for at least 8 hours.
Make the Caramel Coconut Topping:
- Spread coconut evenly onto a rimmed baking sheet. Bake in a 350ºF oven, stirring occasionally, for about 7-10 minutes or until golden brown. Remove immediately from oven and allow to cool completely while you make the caramel.
- Pour the water into a medium saucepan. Pour the sugar into the center of the pan, making sure none of the sugar crystals hit the sides. Add the corn syrup.
- Place pan over medium heat, leaving it alone for the first 5 minutes or until it the color begins to turn yellowish. Once you see some color, gently swirl the pan around occasionally as it boils. Continue boiling until the caramel reaches a golden amber color, about 8 to 10 minutes.
- Remove pan from the heat and carefully whisk in the heavy cream. Caramel will sizzle and bubble up. Stir in the salt, and continue whisking until caramel is smooth. If needed, return pan over medium-low heat, stirring until caramel is smooth. Transfer to dish or glass measuring cup to cool completely. Caramel will continue to thicken as it cools.
- Place the toasted coconut into a mixing bowl. Add 1 and 1/2 cup of the caramel, stirring until combined. If mixture looks dry, add more caramel, a tablespoon at a time until you've reached desired consistency. Set aside.
Make the Ganache:
- Place the chocolate in a medium bowl. Pour the heavy cream into a glass measuring cup, and heat in the microwave until it just begins to boil. Keep a close eye on it! Pour hot cream over the chocolate, cover with plastic wrap, and allow it to sit for a few minutes.
- Remove the plastic wrap and stir until smooth. Allow to cool for 10 minutes.
To Assemble:
- Spread the caramel coconut topping evenly on top of the cheesecake. Drizzle with the ganache. If desired, pipe whipped cream rosettes along the border of the cheesecake and decorate with Samoa cookies. Slice, serve, and enjoy!
Notes
*You can use "real" Girl Scout Samoa cookies OR you can use store-brand or Keebler's Coconut Dream cookies.