Girl Scout Samoas Cheesecake
Tis the season.
… And I’m not talking about Santa Claus and jingle bells.
(image credit: ninethreestudio)
Like me, you may have fallen prey to a horrible abomination simply called “The Girl Scout”. Sure they look like cute little girls with pigtails, brown and green uniforms with brown sashes that display pieces of flair but deep down lurks something evil.
Girl Scout Cookies.
Samoas, Tagalongs, Thin Mints, Do-Si-Dos etc etc.
I know they all have difference names now but those are the cookies’ names I grew up with and there’s no changing the names for me. Sorry Caramel deLite. Samoas is and always will be Samoas. (Glad I got that off my chest.)
You probably have a Girl Scout Connection right? Same here. My coworker’s daughter is a girl scout and when she gave me the order form I was just going to order 1 box to support her daughter but something happened and I found myself spending $40 for cookies.
E-V-I-L… I tell ya!
I still don’t know how that happened. I have no memories of it. I do remember a brilliant flash of red light a second before though. Weird. What’s my name again?
(AIG compensation to whoever knows what movie I am referencing. Ah heck. Even if you don’t know, you still get the compensation.)
Recipe adapted from Baking: From My Home To Yours, Dorie Greenspan
Makes 1-9×2.75inch springform (I used my 9-1/2 x 3 inch springform pan)
1-3/4 cups Samoa cookie crumbs (I used about 20 cookies pulsed in food processor)
1 tbsp sugar
Pinch of salt
2 tbsp unsalted butter, melted
[NOTES: I reduced the amount of sugar and butter from the original recipe b/c the cookies have a good amount of sugar and butter already!]
Four 8-ounce boxes cream cheese, at room temperature (I used Neufatchel Cheese instead)
1-1/3 cups sugar
1/2 teaspoon salt
2 teaspoons pure vanilla extract
4 large eggs, at room temperature
1-1/3 cups sour cream or heavy cream (or combo of both) (I used all heavy cream)
To make the crust—
Butter the springform pan. (Don’t skip this step!) Wrap the bottom of the pan in a double layer of aluminum foil; put the pan on a baking sheet.
Combine the cookie crumbs, sugar and salt together in a medium bowl. Pour melted butter over cookie mixture and stir until all of the dry ingredients are uniformly moist. Pour the cookie mixture into the buttered springform pan and use your fingers to pat an even layer of crumbs along the bottom of the pan and about halfway up the sides. Put the pan in the freezer while you preheat the oven.
Preheat the oven to 350°F and place the springform on a baking sheet. Bake for 10 minutes. Set the crust aside to cool on a rack while you make the cheesecake.
Reduce the oven temperature to 325°F. Put a kettle of water on to boil.
To make cheesecake—
In a stand mixer (or hand mixer), fitted with a paddle attachment beat the cream cheese at medium speed until it is soft, about 4 minutes. While mixer is till running, add the sugar and salt and continue to beat another 4 minutes or so, until the cream cheese is light. Beat in the vanilla. Add the eggs one by one, beating for a full minute after each addition to produce a well aerated batter. Reduce the mixer speed to low and stir in the sour cream and/or heavy cream.
Put the foil-wrapped springform pan in the roaster pan.
Use a rubber spatula to make sure that nothing has been left unmixed at the bottom of the bowl. Pour the batter into the springform pan. Put the roasting pan with springform in the oven and pour enough boiling water into the roaster to come halfway up the sides of the springform pan.
Bake the cheesecake for 1 hour and 30 minutes. Turn off the oven’s heat and prop the oven door open with a wooden spoon. Allow the cheesecake to luxuriate in its water bath for another hour.
After 1 hour, carefully pull the cheesecake out of the oven, lift the springform pan out of the roaster. (Warning: Be careful, there may be some hot water in the aluminum foil.) Remove the foil and let the cheesecake come to room temperature on a cooling rack.
When the cake is cool, chill the cake in refrigerator for at least 4 hours, although overnight would be better. Remove the sides of the springform and cut with a long thin knife that has been warmed under hot water and wiped dry.
Husband rating: A+
Even though he’s more partial to Tagalongs than Samoas, he raved about this cheesecake but did request that I use the last box of Tagalongs for the next cheesecake. haha
Wifey rating: A+
Samoas? Awesome. Cheesecake? Delicious. Samoas Cheesecake? Practically perfect (dessert) in every way! The only thing that kinda sucked is that I forgot to the butter the pan so the samoas cookie crust stuck to the pan but I wasn’t above scraping it off. Lesson learned. Don’t forget to butter your pan!
Other rating: A+
I brought the cheesecake over to a girl’s night and even though we’re all on “diets”, I love that they rationalized that cream cheese is “dairy” and not dessert. HAHA. Heard nothing but raves. I have to give props to one of my girls who gave up sweets for Lent and stayed strong all night but did request that I “… best make this dessert again after Lent for her.” LOL