Ingredients
- Oreo cookies, crushed: 1 1/2 cups
- Unsalted butter, melted: 6 tablespoons
- Cream cheese, softened: 32 ounces
- Granulated sugar: 1 cup
- Eggs: 4 large
- Vanilla extract: 1 teaspoon
- Caramel sauce: 1/2 cup
- Toasted coconut flakes: 1/2 cup
- Chocolate chips, melted: 1/4 cup
Instructions
- Step 1: Preheat oven to 350°F (175°C). In a medium bowl, combine crushed Oreo cookies and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
- Step 2: In a large bowl, beat softened cream cheese and sugar until smooth and creamy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Step 3: Pour the cream cheese mixture over the Oreo crust in the springform pan.
- Step 4: Bake in the preheated oven for 55-65 minutes, or until the center is just slightly jiggly. Let cool completely in the oven with the door ajar.
- Step 5: Once cooled, refrigerate for at least 4 hours or overnight.
- Step 6: Before serving, drizzle with caramel sauce and sprinkle with toasted coconut flakes and melted chocolate. Release the cheesecake from the springform pan and slice to serve.
Notes
- Store leftover Samoa Cheesecake tightly covered in the refrigerator for up to 3 days.
- For a richer flavor, warm individual slices in the microwave for 10-15 seconds before serving.
- Serve with a dollop of whipped cream and an extra sprinkle of toasted coconut for a delightful presentation.
- To prevent cracks, bake the cheesecake in a water bath by placing the springform pan inside a larger pan filled with hot water.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American