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Ribbon Bar Cheesecake

  • Prep Time: 15 minutes (Total Times 3 Hour 15 Minutes)
  • Serving Size: 16
  • 30 OREO Chocolate Sandwich Cookies, Crushed
  • 1/2 cup Butter, Melted
  • 1/4 cup PLANTERS Chopped Pecans
  • 1/4 cup BAKER'S ANGEL FLAKE Coconut
  • 4 pkg. (8 Oz. Each) PHILADELPHIA Cream Cheese, Softened
  • 1 cup Sugar
  • 4 Eggs
  • 1/2 cup Whipping Cream
  • 6 squares BAKER'S Semi-Sweet Baking Chocolate
  • PREHEAT oven to 350?F. Mix crushed cookies, butter, pecans and coconut; press firmly onto bottom of 13x9-inch baking pan. Refrigerate while preparing filling.

    BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.

    BAKE 40 min. or until center is almost set. Cool. Refrigerate 3 hours or overnight. Place whipping cream and chocolate in saucepan. Cook on low heat until chocolate is completely melted and mixture is well blended, stirring occasionally. Pour over cheesecake. Refrigerate 15 min. or until chocolate is firm. Store leftover cheesecake in refrigerator.



    This party-size cheesecake is great for large crowds. Be mindful of serving size.

    Jazz It Up

    After chocolate topping is firm, place 1 additional chocolate square in microwaveable bowl. Microwave on MEDIUM 1 min., stirring after 30 seconds. Stir until chocolate is completely melted. Pour into small resealable bag; seal bag. Snip off one small corner from bottom of bag; twist top of bag to squeeze chocolate from bag to pipe a special message, such as " Greetings," on top of cheesecake


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