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If you’ve ever bitten into a Samoa cookie, you know the delightful blend of flavors that makes this treat a favorite among cookie lovers. With its rich combination of chocolate, caramel, and toasted coconut, the Samoa cookie has earned a well-deserved spot in the lineup of beloved Girl Scout cookies. But what if you could take those same iconic flavors and transform them into a luxurious dessert? Enter the Samoa Cheesecake—a decadent creation that marries the smooth, creamy texture of cheesecake with the irresistible taste of Samoa cookies.

Samoa Cheesecake Recipe – A Dreamy, Decadent Dessert You NEED to Try!

Indulge in the ultimate dessert with this Samoa Cheesecake recipe! Inspired by the beloved Girl Scout cookie, this creamy cheesecake features a buttery shortbread crust, luscious caramel, toasted coconut, and rich chocolate ganache. Perfect for celebrations or a special treat for yourself, this dessert captures the essence of your favorite cookie in every bite. Discover the step-by-step guide to create a show-stopping dessert today! #SamoaCheesecake #DessertRecipe #BakingJoy #SweetTreats #CheesecakeLovers #GirlScoutCookies
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Ingredients
  

For the crust:

1 ½ cups crushed shortbread cookies (like Lorna Doone)

½ cup unsweetened shredded coconut, toasted

½ cup unsalted butter, melted

2 tablespoons granulated sugar

For the cheesecake filling:

3 (8 oz) packages cream cheese, at room temperature

1 cup granulated sugar

1 teaspoon vanilla extract

3 large eggs, at room temperature

½ cup sour cream

½ cup unsweetened shredded coconut

½ cup caramel sauce (store-bought or homemade)

For the topping:

½ cup unsweetened shredded coconut, toasted

½ cup chocolate ganache (made from melting chocolate and cream)

¼ cup caramel sauce for drizzling

Instructions
 

Preheat the oven: Preheat your oven to 325°F (160°C).

    Prepare the crust: In a mixing bowl, combine the crushed shortbread cookies, toasted coconut, melted butter, and granulated sugar. Mix until the mixture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan, going slightly up the sides. Bake for 10 minutes, then remove and let cool.

      Make the cheesecake filling: In a large bowl, beat the cream cheese with an electric mixer on medium speed until smooth and fluffy (about 2-3 minutes). Gradually add the granulated sugar, mixing until well combined. Add the vanilla extract and mix in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.

        Combine ingredients: Gently fold in the sour cream, shredded coconut, and caramel sauce until just blended.

          Bake the cheesecake: Pour the cheesecake filling over the cooled crust, smoothing the top. Bake in the preheated oven for 55-60 minutes or until the center is set but still slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool in the oven for about 1 hour.

            Chill the cheesecake: Remove from the oven and refrigerate for at least 4 hours, preferably overnight.

              Prepare the toppings: Before serving, top the cheesecake with toasted coconut. Drizzle with chocolate ganache and additional caramel sauce to mimic the flavors of a Samoa cookie.

                Serve: Carefully remove the sides of the springform pan. Slice, serve, and enjoy your delicious Samoa Cheesecake!

                  Prep Time: 30 minutes | Total Time: 1 hour 15 minutes (plus chilling time) | Servings: 12 slices