This is my last Girl Scout cookie recipe. I wanted to go out with a bang!
Every time I bake a cheesecake on the blog, people seem to really enjoy it. If you think about it, that makes sense. Very few people in life don’t want cheesecake.
Especially when it’s filled with Samoas. There is Girl Scout cookie goodness through and through, from the cheesecake to the topping! I’ve gone rogue on this thing.
Last week, I had the flu. Or at least, that’s what it felt like. I’m still not sure because I will go to great lengths before I ever let anyone give me a flu test again.
Have you ever had a flu test? They take this implement and shove it very far up your nose. I have a hard time describing the level of discomfort (translate: pain) that is involved with this test. First of all, that region is usually sensitive and congested anyway, and anything being stuck up there is massively unpleasant.
Let me put it this way: I might rather give birth yet again than have a flu test. It’s much more comfortable. And that’s without the epidural.
Maybe that seems hyperbolic, but I swear it’s not. In fact, here’s a list of things I’d rather do than take a flu test ever again:
- Get five flu shots in a row in a 10-minute period
- Fast for a day (no food or water)
- Watch an episode of Keeping Up With the Kardashians (oh torture)
- Ask my daughter to pull my hair even harder than she already does while she’s playing hairdresser
- Eat an entire box of stale Cheez-Its (and I don’t even like fresh ones)
And the list goes on and on!
In fact, the flu test is worse than actually having the flu. So now you know how I feel and we can talk about cheesecake.
This one is just happiness. It’s creamy, full of Samoa bits, and topped with more Samoas. Oh, and coconut, caramel, and some hot fudge. Yesssssss.
I brought this to work to give to my friend who loves Samoas. She foolishly put the cake out on a communal table and turned around for about five seconds. When she turned back, the cheesecake was gone. Hey, finders keepers!
You’re going to love this, unless you have the flu. Then you can freeze it and eat it later. But for all you well kids out there, cheesecake away. And remember, when the time comes: the flu test is massively sucky, and it won’t take away your flu. But this cheesecake will be waiting for you when you recover!
1/4 cup unsalted butter, melted
1/3 cup firmly packed brown sugar
1 cup graham cracker crumbs
3 packages (24 oz.) low-fat cream cheese, softened to room temperature
1 cup sugar
1 cup fat-free vanilla Greek yogurt
2 teaspoons vanilla
1/2 package Samoas, chopped
1 cup sweetened coconut
1 cup caramel topping
1 cup hot fudge topping (at room temperature)
1/2 package Samoas, chopped
- Preheat the oven to 350. Coat a 9-inch springform pan with cooking spray. Set aside.
- In a medium bowl, combine the graham cracker crumbs, brown sugar and melted butter until the crumbs are moistened. Press the crumb mixture into the prepared pan, pressing firmly into the bottom and slightly up the sides.
- Bake the crust for 15 minutes,
- While the crust is baking, beat the cream cheese and sugar in the bowl of a stand mixer until creamy. Add the yogurt and vanilla and beat again. Finally, add the eggs and beat until just incorporated. Fold in the chopped Samoas.
- Pour the filling into the crust and bake for 50 minutes. Do not open the oven door while baking.
- When the cheesecake is done, turn the oven off and crack the oven door. When the oven has cooled, remove the cheesecake and let it cool completely.
- Refrigerate the cheesecake overnight.
- Make the topping. Using a star tip, pipe hot fudge around the cake in even swirls. Top each swirl with a chopped Samoa. Fill the top of the cake with sweetened coconut and pour the caramel topping onto the coconut.
- Cut into wedges. Store chilled.