Samoa Cheesecake Recipe That Tastes Like a Girl Scout Cookie Dream
A luscious Samoa Cheesecake inspired by the beloved Girl Scout cookie—layered with a graham cracker crust, creamy cheesecake base, and topped with gooey caramel, toasted coconut, and chocolate drizzle.
Ingredients
- 1½ cups graham cracker crumbs
- 6 tbsp melted unsalted butter
- 3 8 oz blocks full-fat cream cheese, room temp
- 1 cup granulated sugar
- 1½ tsp pure vanilla extract
- 3 large eggs room temp
- ¾ cup caramel sauce
- 1½ cups shredded sweetened coconut toasted
- ½ cup semi-sweet chocolate chips melted
- Optional: 2 tbsp coconut milk
Instructions
- Preheat oven to 325°F. Wrap a 9-inch springform pan with foil and prepare a water bath.
- Combine graham crumbs and melted butter. Press into bottom of pan. Bake crust for 8–10 minutes. Cool slightly.
- Beat cream cheese until smooth. Add sugar and vanilla. Mix in eggs one at a time.
- Pour filling over crust. Bake in water bath for 50–60 minutes until center jiggles slightly.
- Cool cheesecake on counter for 1 hour, then refrigerate 4+ hours or overnight.
- Top with caramel sauce, toasted coconut, and melted chocolate before serving.
Notes
Let ingredients come to room temperature for the smoothest texture.
Cheesecake keeps up to 5 days in fridge or 2 months in freezer.
Use a water bath to prevent cracking.