Samoa Cheesecake Delight
Indulge in this delightful Samoa Cheesecake, inspired by your favorite cookie, with a lighter twist!
Equipment
- 9-inch Springform Pan
- Mixing Bowls
- Oven
- Roasting pan (for water bath, optional)
- Wire Rack
Ingredients
Cheesecake Filling
- 2 packages light cream cheese 8-ounce, softened
- 0.75 cup granulated sugar or your preferred sugar substitute
- 2 large eggs
- 1 tsp vanilla extract
Crust & Topping
- 1.5 cups Samoa cookies crushed (about 15-20 cookies), plus extra for garnish
- 0.25 cup unsalted butter melted
- 1 cup sweetened shredded coconut divided
- 0.5 cup light caramel sauce
- 0.25 cup semi-sweet chocolate chips
- 2 tbsp heavy cream for homemade ganache, or use light chocolate syrup
Instructions
- First, finely crush your Samoa cookies. In a medium bowl, mix these crumbs with the melted butter until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan to create an even crust. Pop it in the fridge to chill while you prepare the filling.
- In a large mixing bowl, beat the softened light cream cheese with the sugar until the mixture is super smooth and creamy. Next, beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract. Gently fold in about half (1/2 cup) of the shredded coconut and a few extra crushed Samoa cookie pieces for that delightful texture and flavor.
- Pour your creamy filling over the chilled crust in the springform pan. For a perfect, crack-free cheesecake, you can use a water bath: wrap the bottom of your springform pan tightly with aluminum foil, then place it inside a larger roasting pan. Carefully pour hot water into the roasting pan until it comes about halfway up the sides of the springform pan.
- Bake in a preheated oven at 325°F (160°C) for 50-60 minutes. The cheesecake is ready when the edges are set but the center still has a slight wobble. Turn off the oven, crack the door open, and let the cheesecake cool inside for about an hour. This helps prevent cracks. After that, remove it from the water bath (if used) and let it cool completely on a wire rack.
- Once fully cooled, transfer the cheesecake to the refrigerator and chill for at least 4-6 hours, or ideally overnight. This step is key for it to firm up and taste its absolute best!
- Just before serving, gently warm the light caramel sauce and drizzle it generously over the top of the chilled cheesecake. If you're making a simple chocolate ganache, melt the chocolate chips with the heavy cream and drizzle that over too. Finally, sprinkle the remaining shredded coconut and arrange a few whole Samoa cookies or extra crumbs on top for a beautiful presentation. Slice, serve, and enjoy your delicious, lighter Samoa Cheesecake!
Notes
For a perfect, crack-free cheesecake, you can opt for a water bath. This delicious, lighter Samoa Cheesecake is perfect for any occasion! #SamoaCheesecake #HealthyDessertTwist #EasyBaking #HomemadeCheesecake
Nutrition Information per Serving:
Calories: 278 kcal
Total Carbs: 29g
Net Carbs: 27g
Fats: 16g
Protein: 5g
Fiber: 2g
Calories: 278 kcal
Total Carbs: 29g
Net Carbs: 27g
Fats: 16g
Protein: 5g
Fiber: 2g
