Samoa Cheesecake

 

Samoa Cheesecake (2)I ‘m not going to be too sappy for mother’s day: too many people are. Everything beautiful and wonderful seems like it has already been said about mothers. Personally, I think we should celebrate all our mothers: grandmothers, godmothers, etc. Mothers, of course, are especially important: I love my mom more than words can say. I’ve written cards to her in my earlier days containing amateur poetry that is not fit to be seen anymore, but she still keeps it.

Moms fuel our dreams and support us in all our endeavors: they are always near us to help us and pray for us, always in our hearts, always understanding, always helpful. That’s why today, for mother’s day, this dessert is all about mom.

It was kinda hard to choose a dessert to make for mom: she loves a lot of different desserts from all across the board. But Samoa cookies are mom’s favorite girl scout cookies, period. And she loves cheesecake…so, let’s try that.

Samoa Cheesecake (17)

I decided to try a shortbread cookie crust instead of the usual oreo because the base of a samoa cookie is shortbread. For the cheesecake, I decided to go with a swirled caramel-chocolate. I used half the base of Mel’s decadent chocolate cheesecake for the chocolate part, and for the caramel layer I made a basic cheesecake and added caramel sauce. For the caramel sauce, I made a batch of B.E.B’s salted caramel, and that worked great! Half was used for the caramel cheesecake, half for the coconut topping.

Mixing toasted coconut and salted caramel is HEAVEN people. I kid you not. Top it all off with a drizzle of melted chocolate and your giant samaoa deliciousness is completed. I hope your mom likes samoas too.

Samoa Cheesecake

Ingredients:

For the crust:

3 c. crushed shortbread cookies

½ c. (1 stick) melted butter

For the cheesecake:

Chocolate:

16 oz. cream cheese, softened (2 8 oz. packages)

¾ c. sugar

¼ c. cocoa powder

2 eggs

5 oz. melted dark chocolate

Caramel:

16 oz. cream cheese, softened (2 8 oz. packages)

¾ c. sugar

2 eggs

1 c. caramel sauce

For the topping:

2 ½ c. toasted coconut

1 c. caramel sauce, warmed

Melted chocolate, for drizzle

Directions:

Preheat oven to 350o. In a medium bowl, combine shortbread cookies and melted butter. Press into the bottom of a springform pan. Bake until golden, about 10-15 minutes.

Meanwhile, make the cheesecake layers. In a mixing bowl fitted with the paddle attachment, beat the cream cheese, sugar, and cocoa powder of the chocolate layer. Add eggs, one at a time, then the melted dark chocolate (make sure it is not too hot, but still pourable.) Place in a separate bowl and set aside. Follow the same method for the caramel layer, adding in the caramel sauce last.

When the crust has cooled, pour the cheesecake layers into the pan alternating chocolate and caramel. Swirl with a knife until swirled together, but not so much that the two layers are combined. Bake for 1 hour, or until the cheesecake jiggle is about the with of a wooden spoon. Remove from oven and let cool complete, preferably in the refrigerator overnight.

Meanwhile, mix together the toasted coconut and warmed caramel. Spread on cooled cheesecake, finishing with a drizzle of melted chocolate.

Samoa Cheesecake (4)

Samoa Cheesecake (7)

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