Samoa Cheesecake With Fudge Drizzle

This decadently delicious twist on a Girl Scout cookie favorite will delight from first sight to last bite.


16 - 16 serving

Total Time

Prep Time

Cook Time


  • 40 chocolate wafer cookies ground
  • 1/4 c. butter melted
  • 4 (8-oz.) packages cream cheese at room temperature
  • 1 1/2 c. sugar
  • 5 eggs
  • 1 (8-oz.) container sour cream
  • 1/4 c. all-purpose flour
  • 1 tsp. coconut extract
  • 3/4 c. caramel sauce
  • 1/2 c. sweetened flaked coconut
  • 1/4 c. chocolate sauce


Heat oven to 350 degrees Fahrenheit. Position racks in center and lower third. Place roasting pan on lower rack; fill halfway with water. Wrap outside of nine-inch by three-inch springform pan with foil; coat inside with cooking spray. Mix crumbs and butter; press into bottom of pan. Chill 10 minutes.

With mixer on medium speed, beat cream cheese and sugar until smooth. On low speed, beat in next four ingredients; on medium speed, beat one minute. Pour into pan. Bake on center rack one hour, 10 minutes or until center jiggles slightly. Run knife around edge. Cool. Cover; chill. Top with last three ingredients.

Per serving: Calories: 498 Protein: 7 grams Carbohydrates: 49 grams Fiber: 1 gram Sugar: 39 grams Cholesterol: 134 milligrams Sodium: 405 milligrams Total fat: 31 grams Saturated fat: 18 grams Trans fat 1 gram 

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