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    You are in: Home / Recipes / Samoas Cheesecake Recipe
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    Samoas Cheesecake

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs

    1 hrs

    2 hrs

    Pinay0618's Note:

    A cheesecake based on my favorite Girl Scout cookie. Much gratitude and many thanks to the culinary genius of Culinary Concoctions by Peabody!

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    Ingredients:

    Servings:

    Units: US | Metric

    For the Cookie Base

    For the Cheesecake

    For the Caramel

    For the Chocolate

    • 6 ounces semi-sweet chocolate chips

    Directions:

    1. 1
      To make the brown butter:.
    2. 2
      Cut ¼ cup of butter into pieces. Heat butter in a heavy saucepan over medium heat. Stir the butter or swirl the pan so the butter does not get burnt. Remove from heat when butter turns light brown and gives off a nutty aroma. Set aside.
    3. 3
      In a separate bowl, whisk the flour, cornstarch and salt together.
    4. 4
      Cream the remaining ¼ cup butter(at room temp) until smooth and add the sugar, beating for about 2 minutes. Beat in the vanilla extract and the brown butter. Gently stir in the flour mixture just until incorporated. Take cookie base and press down into a 10 inch spring form pan that has already been buttered/floured and lined with parchment paper.
    5. 5
      Bake at 350F for 10 minutes. Set out to cool.
    6. 6
      For the Cheesecake:.
    7. 7
      Cream the cheese until soft. Add in the sugar and mix well. Decrease the mixer speed to low and add the flour.
    8. 8
      Add eggs in one at a time scraping bowl down to make sure that there are no lumps.
    9. 9
      Stir in the vanilla. The coconuts can be added now; it just get stirred inches.
    10. 10
      Pour batter into the pan. Bake in a water bath at 350F for approx 1 ½ -2 hours. Let cake sit at room temperature until cool, then chill overnight.
    11. 11
      For the Caramel:.
    12. 12
      Pour the sugar into the center of a deep saucepan. Carefully pour 1/3 cup water around the walls of the pan, trying not to splash any of the sugar onto the walls. Do not stir; gently draw your finger twice through the center of the sugar, making a cross, to moisten it. Over high heat, bring to a full boil and cook without stirring, swirling the pan occasionally to even out the color, until the mixture is medium caramel in color, 5 to 10 minutes. Immediately turn off the heat and use a wooden spoon to slowly and carefully stir in the cream(it will bubble up and may splatter).
    13. 13
      Allow caramel to cool for a few minutes then stir in 12 ounces of sweetened coconut(you can add more if you would like). Stick in the fridge for 5-10 minutes.
    14. 14
      For the Chocolate:.
    15. 15
      Melt in a metal bowl over simmering water. Once cooled put into a pastry bag.
    16. 16
      To Assemble:.
    17. 17
      Once the cheesecake has chilled overnight. Place some of the topping on the cheesecake and spread it around to cover the top. It may be a little runny that is okay. Pipe chocolate stripes onto the cheesecake, as many as you would like and chill for another hour.

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    Ratings & Reviews:

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    Nutritional Facts for Samoas Cheesecake

    Serving Size: 1 (248 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 885.1
     
    Calories from Fat 485
    54%
    Total Fat 53.9 g
    82%
    Saturated Fat 33.6 g
    168%
    Cholesterol 230.5 mg
    76%
    Sodium 345.8 mg
    14%
    Total Carbohydrate 93.5 g
    31%
    Dietary Fiber 1.3 g
    5%
    Sugars 79.9 g
    319%
    Protein 11.8 g
    23%

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