Serves 12
45 min
Samoa Cheesecake
Recipe GLPR7bc30b48cc2b6b
A decadent dessert combining a buttery Oreo crust with creamy neufchatel cheesecake, topped with a toasted coconut and caramel layer finished with dark chocolate drizzle. This showstopper mimics the beloved Girl Scout cookie in cake form.
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Ingredients
4 tablespoons melted butter
24 Oreo cookies, crushed into fine crumbs
3 (8-ounce) packages neufchatel cream cheese, softened
1 cup granulated sugar
1 cup plain or vanilla Greek yogurt
2 teaspoons vanilla extract
3 large eggs
pinch pinch of salt
2 cups shredded sweetened coconut
1 3/4 cups caramel sauce, divided
4 ounces dark chocolate, melted
Directions
Preheat oven to 325°F. Grease a 9-inch springform pan thoroughly. Wrap the outside of the pan with two layers of heavy-duty aluminum foil, ensuring there are no gaps where water could seep in during the water bath.
Process Oreo cookies in a food processor until finely crumbled, or crush them by hand in a sealed plastic bag using a meat mallet.
Stir the melted butter into the Oreo crumbs until evenly combined. Press this mixture firmly and evenly into the bottom of the prepared springform pan. Set the pan aside.
Using an electric mixer on medium speed, beat the softened neufchatel cream cheese for 3 minutes until smooth and creamy.
Add the granulated sugar to the cream cheese and beat for 1 minute until well blended.
Add the Greek yogurt and vanilla extract, then beat for 1 minute, pausing halfway to scrape down the sides of the bowl with a spatula.
Add the eggs one at a time, beating on low speed just until blended after each addition. Do not overmix, as this can incorporate too much air.
Add a pinch of salt and beat briefly to combine.
Pour the cheesecake batter into the crust. Place the springform pan inside a larger roasting pan. Create a water bath by carefully pouring boiling water into the larger pan until it reaches about 1 inch up the sides of the springform.
Bake on the lower third of the oven for approximately 1 hour 30 minutes, until the center is almost set with just a slight jiggle. Turn off the oven and crack the door open slightly.
Leave the cheesecake in the oven for 1 hour. Then remove from the oven and carefully run a thin knife around the edges to loosen it from the pan sides.
Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours or overnight until completely chilled and set.
While the cheesecake chills, preheat the oven to 350°F. Spread the shredded sweetened coconut in an even layer on a parchment or foil-lined baking sheet.
Bake the coconut for about 6 minutes until the top layer becomes lightly golden. Remove from the oven and stir the coconut thoroughly.
Return the coconut to the oven and bake for an additional 3 to 4 minutes until the new top layer is lightly golden. Watch carefully to prevent burning. Remove and let cool slightly.
Transfer the toasted coconut to a bowl. Warm 1 cup of the caramel sauce if needed until it reaches a pourable consistency, then stir it together with the toasted coconut until evenly coated.
Remove the chilled cheesecake from the refrigerator and carefully remove the springform rim. Spread the remaining 3/4 cup of caramel sauce evenly over the top of the cheesecake.
Top the caramel layer with the coconut-caramel mixture, pressing it gently and evenly across the entire surface.
Transfer the melted dark chocolate to a piping bag or a small zip-top bag with a corner snipped off. Pipe thin lines of chocolate across the top of the coconut topping in one direction. You may optionally pipe additional lines in the opposite direction for a crosshatch pattern.
Return the cheesecake to the refrigerator for at least 15 minutes to allow the chocolate and caramel to set fully. Serve chilled, or cover and refrigerate for up to 5 days.
