Craving something sweet but also a little bit different than your regular cheesecake recipe? You’re going to love the taste and flavor of this Samoa Cheesecake! Who says that your cheesecake can’t be combined with some truly epic flavors, too?
Cheesecake is one of those desserts that everyone loves, but people often fail to understand that it can take on a wide variety of different flavors. And while original cheesecake is good, flavored cheesecake is something that’s truly great. The good news? It’s not all that hard to turn your ordinary cheesecake into something truly unforgettable!
The next time that you’re planning on baking something sweet, this Samoa cheesecake is the answer to all your dessert craving needs!
All you need are a few simple ingredients to get started!
Ingredients needed to make Samoa Cheesecake:
- 6 8-ounce packages cream cheese – softened
- 3/4 cup powdered sugar
- 1 cup granulated sugar
- 1 tablespoon of vanilla extract
- 2 1/2 teaspoons of lemon juice
- 5 large eggs, lightly beaten
- 20 Oreo cookies
- 5 tablespoons butter melted
How to make the cheesecake topping:
- 1 jar of prepared caramel sauce
- 1 jar of prepared chocolate fudge sauce
- 1/2 package of coconut – toasted in the oven
Supplies needed to create this homemade cheesecake:
How to make DIY cheesecake from scratch:
Directions to make homemade cheesecake crust:
Step by step directions for Samoa Cheesecake:
Directions to make homemade cheesecake topping:
NOTE: The chocolate wafers can be typically be found on the baking aisle, or the cookie aisle (depending on the grocer). Nabisco and Keebler make boxes of chocolate wafers for crusts. You can also use another chocolate cookie if you prefer. You’ll just put them in the food processor or blender to crush them into crumbs. If you do not like chocolate crust, you can use Graham crackers instead. I’d use 2 sleeves of the graham crackers, that’s about 20 – 22 crackers, and crush them into crumbs, add the butter and press into the pan just as you would the chocolate crust.
6 8 ounce cream cheese, softened
3/4 cup powdered sugar, sifted
1 cup granulated sugar
1 tablespoon vanilla extract
2 1/2 teaspoons lemon juice
5 large eggs
20 Oreo cookies
5 tablespoons butter, melted
1 jar store-bought caramel sauce
1 jar store-bought chocolate fudge sauce
1/2 package of coconut, toasted
- Place the cookies in a food processor and mix until crumbs form.
- Add the butter, and mix again just until blended.
- Place parchment paper (cut to fit the bottom of the springform pan) in the bottom of the springform pan.
- Press the crust into the bottom of a 10-inch springform pan evenly.
- Wrap the bottom of the springform pan in two large pieces of heavy aluminum foil, wrapping the pan a little over half way up the outside of the pan. Place the Spring-form pan in the freezer while making the cheesecake.
- In a large mixing bowl, add the cream cheese. Beat on medium with a hand mixer until light and fluffy.
- Add the powdered sugar and granulated sugar and mix well. Scrape the bowl and mix again.
- Add the vanilla and lemon juice and mix until well blended, then mix on high until the mixture is fluffy.
- Add the eggs one at a time to the mixing bowl and mix until completely incorporated. Scrape down the bowl and add the next egg. Repeat mixing, scraping the bowl and adding the egg.
- Stir to make sure all ingredients are blended.
- Remove the crust from the freezer and pour the cheesecake filling into the pan.
- Place the pan in a shallow dish with 1/2 inch of water in the bottom.
- Place the pan with the cheesecake in the oven and turn oven to 475 degrees. Bake for 14 minutes. Turn the heat to 300 and bake for 1 hour.
- Turn the oven off and allow the cheesecake to sit in the oven for 45 minutes.
- Open the oven door and leave the cheesecake for another 30 minutes to cool.
- Remove from oven and place on a wire rack to cool completely.
- Add the topping, cover, and place in the refrigerator overnight to completely chill and set the cheesecake.
- Preheat oven to 350 degrees.
- While the cheesecake is cooling, place 1/2 of the package of coconut on a parchment lined cookie sheet.
- Place into the oven and bake until light brown, turning with a spatula for even toasting. This will take 10 to 15 minutes. You have to watch the coconut constantly while toasting so it doesn't burn.
- When the coconut is toasted, remove from the oven and let cool completely.
- When the cheesecake and coconut are done, place the coconut in a bowl and add 1/4 of the jar of caramel sauce to the coconut. Stir until well incorporated.
- Spread the caramel coconut evenly on top of the cheesecake.
- Drizzle caramel sauce and hot fudge sauce across cheesecake, crisscrossing the caramel and chocolate fudge topping. Cover, and place in refrigerator until time to serve. Chill the cheesecake overnight for best results. Enjoy!
Have you ever had a Samoa Cheesecake before?
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