Indulgent Girl Scout Cookie Cheesecake (Print Version)
# Ingredients:
→ Chocolate Crust Layer
01 -
2½ cups chocolate sandwich cookie crumbs (about 26 OREO cookies)
02 -
6 tablespoons unsalted butter, melted and cooled
03 -
½ teaspoon salt
→ Cheesecake Layer
04 -
32 oz cream cheese (4 blocks, softened to room temperature)
05 -
1½ cups granulated sugar
06 -
1 tablespoon vanilla extract
07 -
4 large eggs, room temperature
08 -
½ cup sour cream
09 -
3 tablespoons heavy cream
10 -
4–6 cups boiling water (for water bath)
→ Samoa Cookie Topping
11 -
2¼ cups sweetened shredded coconut
12 -
1 cup salted caramel sauce (Mrs. Richardson's or similar)
→ Garnish
13 -
Chocolate dessert sauce (Ghirardelli recommended)
14 -
Caramel dessert sauce (Mrs. Richardson's or Ghirardelli)
15 -
Whipped topping
16 -
Samoa or Coconut Dream Cookies
# Instructions:
01 -
Preheat oven to 325°F (160°C). Line a 9-inch springform pan with parchment paper and wrap the outside with aluminum foil to prevent leaks. In a bowl, mix cookie crumbs, melted butter, and salt until combined. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then let cool while preparing the filling.
02 -
In a large bowl, beat cream cheese and sugar until smooth and creamy. Mix in vanilla extract and eggs, one at a time, on low speed to avoid overmixing. Stir in sour cream and heavy cream until just combined. Pour the filling over the crust, smoothing the top. Tap the pan gently to release air bubbles.
03 -
Place the springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan, filling halfway up the sides of the cheesecake pan. Bake for 65–75 minutes, until the center is set but still slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
04 -
Remove the cheesecake from the water bath. Cool completely, then refrigerate for at least 4 hours or overnight. In a dry skillet, toast the shredded coconut over medium heat until golden brown. Let cool.
05 -
Mix the toasted coconut with salted caramel sauce. Spread evenly over the chilled cheesecake.
06 -
Drizzle chocolate and caramel sauces over the top. Garnish with whipped topping and Samoa cookies before serving.
# Notes:
01 -
Prep Time: 30 minutes
02 -
Cook Time: 75 minutes
03 -
Chill Time: 4+ hours
04 -
Can use Graham crackers or shortbread cookies for crust
05 -
Tastes best after overnight chilling