Zutaten für Ribbon Bar Cheesecake
- Oreo Cookies
- Butter
- 1 cup pecan halves, toasted and chopped
- Flaked Coconut
- Cream Cheese
- Sugar
- Eggs
- Whipping Cream
- Semi Sweet Chocolate Baking Squares
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Zubereitung von Ribbon Bar Cheesecake
- Preheat oven to 350°F (175°C).
- Prepare the crust: In a medium bowl, combine crushed graham crackers, melted butter, and sugar. Press into the bottom of a greased 13x9 inch baking pan.
- Make the chocolate cream cheese layer: In a large bowl, beat cream cheese until smooth. Gradually add sugar, beating until combined. Add melted chocolate and vanilla extract; mix well. Fold in the chopped pecans.
- Spread the chocolate cream cheese mixture evenly over the crust.
- Make the coconut layer: In a separate bowl, combine sweetened shredded coconut, milk, and egg. Spread evenly over the chocolate layer.
- Bake for 45-50 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Let cool completely at room temperature.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to fully chill and set.
- Cut into bars and serve. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
106g
Fat
106g
Carbs
11g
