When I was selling Girl Scout cookies as a kid, Samoas were my favorites. I would always buy a few boxes for myself and then hide them in my room so my brother wouldn’t eat them all. I mean, can you blame me? The cookies are the perfect balance of sweet caramel, nutty coconut and rich chocolate. They’re everything you could possibly want in a sweet treat! So no wonder then that Samoas inspired a very special dessert created by our test kitchen — this Samoa cheesecake with fudge drizzle recipe. It’s creamy, crunchy and decadently delicious. And it perfectly combines the irresistible flavors in my favorite cookie. You’ve got to give it a try!
This dessert is easy, too. The crust is just two ingredients. And the creamy cheesecake comes together in a snap. Make it for your friends and family and see for yourself. Then leave us a comment below.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 40 chocolate wafer cookies, ground
- 1/4 cup butter, melted
- 4 (8-oz.) packages cream cheese at room temperature
- 1 1/2 cups sugar
- 5 eggs
- 1 (8-oz.) container sour cream
- 1/4 cup all-purpose flour
- 1 tsp. coconut extract
- 3/4 cup caramel sauce
- 1/2 cup sweetened flaked coconut
- 1/4 cup chocolate sauce
Instructions
PrintHeat 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.
Nutrition
- Calories: 498
- Protein: 7 grams
- Carbohydrates: 49 grams
- Fiber: 1 gram
- Sugar: 39 grams
- Cholesterol: 134 mg
- Sodium: 405 mg
- Total Fat: 31 grams
- Saturated Fat: 18 grams
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