Samoa Cookie Cheesecake Recipes

Steps:

• 1. Shortbread Cookie Crust First of all, you could just cheat and use store bought shortbread cookies and run them through the food processor. If you do, buy two packages, process away, and go to step two. But for the purists: Preheat the oven to 350ºF. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy. In a separate bowl, whisk together the flour, baking powder and salt. In three increments, add the flour mixture to the creamed butter, mixing between each addition and scraping down the sides of the bowl as necessary. Add the milk and vanilla extract, blending until combined and the dough begins to come together in large pieces. Use your hands to divide the dough in half, pressing it together to compact it into two disks. Wrap the disks securely in plastic wrap and refrigerate them until firm, about 1 hour. Once the dough has chilled, roll each disk out onto a lightly floured surface until it is 1/8-inch thick. Cut out as many cookies as possible a standard cookie cutter. Shape doesn't matter as you're going to be running them through a food processor anyway. Place the cookies on a Silpat or parchment paper-lined baking sheet and repeat with remaining dough. Bake the cookies for 10 to 12 minutes, rotating the baking sheet half-way through, until the cookies are pale golden brown. Transfer the cookies to a wire rack to cool completely.
• 2. Put the cookies in a food processor and process away until you get a fine crumb. Process toasted coconut until fine then mix well with shortbread crumbs. Add 1 cup melted butter to the cookie/coconut mixture then press into a 9 inch springform pan slowly working up the sides. Pour chocolate chips into the crust and spread evenly. Place in oven for about ten minutes. Remove from heat and, with a spoon or offset spatula, spread the melted chocolate chips over the bottom of the crust. If the chocolate isn't pliable enough, put the crust back in the oven for a few minutes. Repeat until the consistence allows you to spread the chocolate over the bottom. Set aside to cool.
• 3. Cheesecake Mixture Process toasted coconut until very fine. Beat cream cheese and sugar in large bowl into well blended. Add eggs 1 at a time, beating well after each addition. Add cream of coconut, whipping cream, processed coconut, vanilla and caramel extract and beat until well blended. NOTE: If you have a metal cup (I used a steel martini shaker) you will save yourself a LOT of time and trouble later by place the cup, edge side down, into the middle of the springform pan (A round ramekin will also suffice if it is tall enough to stand above the cheesecake mixture. Why? If you want your finished product to actually look like a samoa cookie, you'll need the hole in the middle. It's a lot easier to make the hole now than after the cheesecake is cooked- believe me, I know! Once you've placed your metal cup or ramekin (or decided not to do so) Pour filling into crust. I always bake my cheesecake in a water bath. Wrap the springform pan in aluminum foil and place in a roasting pan (I use a disposable aluminum one and it works great). Pour just enough hot water in the roasting pan so that it comes up about halfway up the side of the springform pan. Because you are baking the cheesecake so long, I also lightly cover it with a sheet of aluminum foil to keep the top for overcooking. While I strongly suggest this, be aware it will add about another 30 to 40 minutes to the cooking time. Bake until puffed and set in center, about 1 hour and 25 minutes (this is an estimate, you will need to constantly check after the hour and 25 minutes). Turn off the oven and leave the door open. Let the cheesecake in the oven until cool. Remove and place in the refrigerator overnight (at least 6-8 hours) so it can set.
• 4. Remove from the fridge and carefully remove the metal cup or ramekin (run a small paring knife around the edge to loosen it. Next remove the sides of the springform pan (again using the paring knife to loosen the edges). Place the cheesecake on your serving platter now. Be very careful as shortbread is not the most sturdy of crusts. If cracks form in the cheesecake, don't be too concerned as the caramel/coconut topping will probably hide any imperfections. Once placed in you platter, use a sharp knife to cut away the crust in the "donut hole" center. Again, don't worry too much about imperfections as the caramel/coconut glaze will hide most. If you weren't able to create the hole before cooking, now comes the tricky part. If you have a metal cup or something similar, cut a hole into the middle of the cheesecake similar to cutting out a cookie from cookie dough. The cheesecake part will be easy to go through, but the shortbread crust will prove more difficult. If you don't have a metal cup, or if the crust is to thick, cut out your donut hole in the cheesecake and scoop that portion out. Next take a sharp pointed knife and cut through the crust. Again, any imperfections can be hidden under the caramel/coconut glaze.
• 5. Caramel Glaze In a double boiler, place the caramel cubes and heavy cream and heat until the caramel is melted. If you find it necessary, add a little more cream. Once the caramel is melted, add the toasted coconut and mix well. Carefully pour or spoon the glaze over the top of the cheesecake paying special attention to any imperfections.
• 6. Place a basketweave or similar decorating tip in a pastry decorating bag (I like a 1D or 2B Wilton tip or similar). Put the bag in a tall glass and drape the bag over the sides of the glass. This will greatly aid in pouring the chocolate into the bag. Melt the chocolate bars in a double boiler. Allow the chocolate to cool somewhat before placing into the decorators bag as it will be very hot. Being very careful not to burn yourself, pour the chocolate into the pastry bag. Tie or clip the top of the bag securely so the chocolate does not drip out the top and scald you. You may want to wrap the bag in a dishtowel as it will still be hot to the touch and will burn. Pipe lines onto the top of the caramel/coconut glaze similar to what you see in the picture to give it that Samoa cookie look.
• 7. Let the chocolate stripes and caramel mixture cool. Cut and serve. One great advantage of the "donut hole" center is that it makes cutting so much easier.

Steps:

• For the crust: Put 20 cookies in a resealable plastic bag and crush into fine crumbs (a few larger crumbs are fine) with a rolling pin. Add the coconut oil to the bag, seal and use your hands to mix the oil into the cookies. Press the mixture into the bottom and up the sides of a 9-inch pie plate to make a crust. Refrigerate while you make the filling.
• For the cheesecake: Sprinkle the gelatin over 2 tablespoons water in a small microwave-safe bowl and set aside to soften, about 5 minutes. Microwave the dissolved gelatin, stirring every 10 seconds, until melted.
• Combine the cream cheese, buttermilk, brown sugar, vanilla, salt and melted gelatin in the food processor and process until smooth and the sugar has dissolved. Rub a little of the mixture between your fingers, if it is still gritty then continue to process.
• Pour the cream cheese mixture into the crust and spread evenly with an offset spatula. Wrap the pan loosely with plastic wrap and refrigerate until the cheesecake layer is set, about 2 hours.
• For the topping: Put the chocolate chips in a small microwave-safe bowl. When you are ready to assemble the pie, microwave the dulce de leche in a second small microwave-safe bowl until it is loose enough to drizzle, 30 seconds to 1 minute. Microwave the heavy cream in a third small microwave-safe bowl until hot but not boiling, about 30 seconds. Pour the hot cream over the chocolate and allow to sit for 1 minute. Stir until completely smooth. The sauce will thicken as it cools slightly. Use a serrated knife to cut the remaining cookies in half cross-wise. Drizzle the chocolate sauce and caramel sauce on the cheesecake. Decorate with the cookies halves.

Steps:

• To make the brown butter:.
• 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.
• In a separate bowl, whisk the flour, cornstarch and salt together.
• 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.
• Bake at 350F for 10 minutes. Set out to cool.
• For the Cheesecake:.
• Cream the cheese until soft. Add in the sugar and mix well. Decrease the mixer speed to low and add the flour.
• Add eggs in one at a time scraping bowl down to make sure that there are no lumps.
• Stir in the vanilla. The coconuts can be added now; it just get stirred inches.
• 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.
• For the Caramel:.
• 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).
• 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.
• For the Chocolate:.
• Melt in a metal bowl over simmering water. Once cooled put into a pastry bag.
• To Assemble:.
• 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.

Steps:

• CHEESECAKE: Preheat oven to 325°F, and grease a 9-inch springform pan. Carefully wrap the outside of the pan in 2 layers of heavy-duty aluminum foil, being sure that there are NO gaps where water could seep through. Add Oreo cookies to the bowl of a food processor, and process until completely crumbled. (Or you can do this step by hand by crushing Oreos with a meat mallet inside a ziplock freezer bag.) Add in the melted butter, and stir or process until evenly mixed with the Oreos. Press the Oreo mixture evenly into the bottom of the springform pan. Then place the pan in a large roasting dish (or any pan larger than the springform), and bring a tea kettle or pot of water to boil in preparation for the water bath. Set aside. Using an electric mixer, beat cream cheese on medium speed for 3 minutes until smooth. Add sugar and beat for an additional minute until well blended. Add Greek yogurt and vanilla, and beat for an additional minute, stopping partway to scrape the bottom of the bowl with a spatula. Add eggs, one at a time, beating on low speed after each addition just until blended. Do not over-beat! Pour into crust. Place the double pans in the oven on a shelf on the bottom third of the oven. Very carefully use a tea kettle (or large measuring cup) to pour the boiling water in the larger pan to form a water bath around the springform, so that it comes up about 1-inch around the springform. Close the oven door, and bake about 1 hour 30 min, or until center is almost set. (The cake should still jiggle ever so slightly.) Turn oven off, and open oven door slightly. Let cheesecake set in oven 1 hour. Then remove cheesecake from oven, carefully run a knife around the edges of the cake, and then let cool to room temperature. Refrigerate at least 4 hours or overnight. Remove springform rim, and top cheesecake with Samoa topping. Return the cheesecake to the refrigerator for at least 15 minutes for the topping to set. Then serve, or cover and refrigerate for up to 5 days. TOPPING: Preheat oven to 350°F. Spread shredded coconut out in an even layer on a parchment-covered (or aluminum foil-covered) baking sheet. Bake for about 6 minutes, or until the top layer of coconut is toasted and lightly golden, then remove the tray and stir the coconut. Bake for an additional 3-4 minutes or until the new layer of coconut is lightly golden. (Keep a close eye on it so that the coconut does not burn.) Remove the pan, and pour coconut into a mixing bowl. Add 1 cup caramel sauce to the bowl with the coconut, and stir to combine. (If your caramel is not very pour-able, heat it in the microwave or in a small saucepan until it is just slightly warmed.) Using a spoon, spread a separate 1/2 cup of caramel sauce onto the chilled cheesecake. Then top with the caramel/coconut mixture, and press it down until the top of the cheesecake is covered. Pour the melted chocolate into a piping bag or a Ziplock bag with the corner snipped off, then pipe it onto the top of the coconut/caramel mixture in even lines. Repeat in a separate bag with the remaining caramel sauce.