Sunday, August 18, 2019



Samoa vs. Caramel DeLites.

Tagalongs vs. Peanut Butter Patties.

Trefoils vs. Shortbread.

Girl Scouts of America, why do you must make the names of your cookies so confusing??  Yes, I recognize it’s all concerning the other bakeries that bake for other areas of the country.  But I really sense like life (and meals blogging) might be quite a bit simpler if we might all unite round a standard cookie name.

Case in point:

I served this excellent cheesecake simply several weeks ago to my folks and a number of friends.  But whilst I instructed them it was a Samoa cheesecake, every one single one in every of them appeared at me blankly.  Granted, that didn’t cease them from diving in with a fork stat.  But as soon as I instructed them it was a Caramel DeLite cheesecake, the lightbulb out of the blue went off.  And then the tales started to stream as all of us swapped tales about knocking on doorways and utilizing our greatest 7-year-old gross income options to attempt to promote All Of The Cookies.  And then now, of course, we fortunately aid these little 7-year-olds promoting bins by means of way of consuming All Of The Cookies.

Anyway, no matter you name this cheesecake, my pals stated to move on phrase to the blogosphere that it genuinely earned a badge of approval.  ;)

The thought for this cheesecake got here whilst I discovered that I had a surplus of coconut in my pantry.  5 bags of coconut!  This is possibly a nice indicator that it’s time to — ahem — blank out and manage the ol’ pantry.  And consume quite a bit of coconut.

I had really thought of this thought simply several months ago whilst Girl Scouts have been out anywhere knocking on doorways and successfully tempting me whilst I walked right into a grocery store.  Gooey caramel-y coconut appeared just like the correct topping for a cheesecake.  And whilst paired with a yummy Oreo crust, and my favourite lower-fat Greek yogurt filling, the component combo appeared like a match made in cheesecake heaven.

Turns out, I was right.  And it was really fairly easy to make!

All you've got got to do is make the cheesecake base, with a chocolate cookie crust and a vanilla filling.  Then upper it with some melted caramel.  (I cheated and used the stuff within the tub, but you might also make it homemade.)  Then stir collectively some additional caramel with toasted coconut, and unfold that out on top.  (I discovered it simpler to drop a number of clumps on top, after which unfold it out.)  Then drizzle all of it with some additional caramel and melted chocolate — Samoa-style.  ;)

5 / 5 (7 Reviews)
Did you make this recipe?
This Samoa Cheesecake recipe is impressed by means of way of the noted Girl Scout cookies (a.k.a. “Caramel Delights”). It’s a easy vanilla cheesecake base, made with an Oreo crust, and topped with caramel, toasted coconut and drizzled with chocolate.




24 Oreo cookies
4 Tablespoons melted butter
pinch of salt
3 (8-ounce) bricks neufchatel (low-fat) cream cheese, softened
1 cup granulated sugar
1 cup plain or vanilla Greek yogurt
2 tsp. vanilla extract, store-bought or homemade
3 eggs


2 cups shredded sweetened coconut
1 3/4 cups caramel dip or sauce (you can both purchase the 16-ounce store-bought tubs of caramel dip, or use 1 3/4 cups selfmade caramel sauce
4 ounces darkish chocolate



Preheat oven to 325°F, and grease a 9-inch springform pan. Carefully wrap the backyard of the pan in 2 layers of heavy-duty aluminum foil, being certain that there are NO gaps the position water might seep through.

Add Oreo cookies to the bowl of a meals processor, and task till totally crumbled. (Or you'll be able to do that step by means of way of hand by means of way of crushing Oreos with a meat mallet internal a ziplock freezer bag.) Add within the melted butter, and stir or task till evenly blended with the Oreos. Press the Oreo combination evenly into the backside of the springform pan. Then region the pan in a big roasting dish (or any pan increased than the springform), and convey a tea kettle or pot of water to boil in practise for the water bath. Set aside.  (*If you don’t desire to region the pan immediately in a water bath, you'll be able to skip this final step and simply region a pan of water at the shelf under the cheesecake pan.)

Using an electrical mixer, beat cream cheese on medium velocity for three minutes till smooth. Add sugar and beat for one other minute till properly blended. Add Greek yogurt and vanilla, and beat for one other minute, stopping partway to scrape the backside of the bowl with a spatula. Add eggs, one at a time, beating on low velocity after every one addition simply till blended. Do now not overbeat! Pour into crust.

Place the double pans within the oven on a shelf at the backside third of the oven. Very closely use a tea kettle (or big measuring cup) to pour the boiling water within the increased pan to type a water bath round the springform, so that it comes up about 1-inch round the springform.

Close the oven door, and bake about 1 hour 30 min, or till heart is nearly set. (The cake ought to nonetheless jiggle ever so slightly.) Turn oven off, and open oven door slightly. Let cheesecake set in oven 1 hour. Then take away cheesecake from oven, closely run a knife round the rims of the cake, after which permit cool to room temperature. Refrigerate at the least four hours or overnight. Remove springform rim, and upper cheesecake with Samoa topping. Return the cheesecake to the refrigerator for at the least 15 minutes for the topping to set. Then serve, or disguise and refrigerate for as a lot as 5 days.


Preheat oven to 350 ranges F. Spread shredded coconut out in an even layer on a parchment-covered (or aluminum foil-covered) baking sheet. Bake for about 6 minutes, or till the upper layer of coconut is toasted and flippantly golden, then take away the tray and stir the coconut. Bake for one other 3-4 minutes or till the brand new layer of coconut is flippantly golden. (Keep a near eye on it so that the coconut would now not burn.) Remove the pan, and pour coconut right into a blending bowl.

Add 1 cup caramel sauce to the bowl with the coconut, and stir to combine. (If your caramel isn't very pour-able, warmth it within the microwave or in a small saucepan till it's simply rather warmed.)

Using a spoon, unfold a separate 1/2 cup of caramel sauce onto the chilled cheesecake. Then upper with the caramel/coconut mixture, and press it down till the upper of the cheesecake is covered.

Pour the melted chocolate right into a piping bag or a Ziplock bag with the nook snipped off, then pipe it onto the upper of the coconut/caramel combination in even lines. Repeat in a separate bag with the remainder caramel