Chocolate Ribbon Cheesecake

“Oh my-chocolate cookie, coconut and pecan crust a cream cheese filling and a chocolate topping. Decadent and perfect for the holiday! Adapted from a 2007 calender!”
READY IN:
1hr 15mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 350*F>.
  2. Mix crushed cookies, margarine, pecans and coconut: press firmly into the bottom of a 13"x9" baking pan. Chill while preparing filling.
  3. Beat the cream cheese and sugar in a large bowl with an electric mixer on medium speed until mixed well. Add the eggs, one at a time, mi,ing on low speed after each addition until just blended. Pour over the crust.
  4. Bake 40 minutes or until the center is almost set. Cool, then chill in fridge 3 hours and up to overnight.
  5. Place whipping cream and chocolate in a small saucepan. Cook on low heat until chocolate is completely melted and mixture is well blended, stirring occasionally. Pour over cheesecake. Chill 15 minutes or until chocolate is firm. Store any leftover cheesecake in the fridge.
  6. To make this special:
  7. Once chocolate topping is firm, place 2 additional chocolate squares in microwaveable bowl and microwave on Medium 1 minute, stirring after 30 seconds. Stir until the chocolate is totally melted. Pour it into a small reclosable plastic bag. Snip off one small corner from the bottom of bag; twist top of bag to squeeze chcolate from bag to pipe a special message, such as Love You, Greetings, etc. on top of cheesecake. Enjoy!

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