Zutaten für Chocolate Ribbon Cheesecake
- Oreo Cookies
- Margarine
- Pecans
- Sweetened Flaked Coconut
- 3 (8 ounce) packages cream cheese, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- Whipping Cream
- Semi Sweet Chocolate Baking Squares
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Zubereitung von Chocolate Ribbon Cheesecake
- Preheat oven to 350°F (175°C). Prepare a 9-inch springform pan by greasing and flouring it.
- Make the crust: In a food processor, combine chocolate cookies, shredded coconut, and pecans. Pulse until finely ground. Add melted butter and mix until well combined. Press the mixture into the bottom of the prepared springform pan and bake for 10 minutes.
- Meanwhile, beat cream cheese and sugar until smooth and creamy. Beat in eggs one at a time, then stir in vanilla extract and melted chocolate.
- Pour the cream cheese mixture over the pre-baked crust.
- Bake for 55-65 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour to prevent cracking.
- Remove from the oven and let cool completely on a wire rack.
- Once completely cool, refrigerate for at least 4 hours, or preferably overnight, before serving.
- Make the chocolate topping (optional): Melt chocolate chips with heavy cream in a double boiler or microwave until smooth. Pour over the chilled cheesecake and let it set.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
143g
Fat
124g
Carbs
15g
