| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | 12 | Servings | ||
INGREDIENTS
| 1 1/2 | c | Flaked coconut |
| 1 | c | Bisquick baking mix |
| 1/4 | c | Butter; softened |
| 1 | pk | (8 oz) cream cheese; softened |
| 3/4 | c | Granulated sugar |
| 3 | tb | Cocoa |
| 1/2 | ts | Vanilla |
| 1 | Egg | |
| 1/2 | c | Dairy sour cream |
| 2 | tb | Packed brown sugar |
| 1/2 | ts | Vanilla |
| Coconut; chocolate chips or chopped nuts |
INSTRUCTIONS
Heat oven to 375 degrees. Mix 1 1/2 cups coconut, the baking mix, and margarine thoroughly. Press about two tablespoons mixture on bottoms and up sides of 12 medium muffin cups, 2 1/2 x 1 1/4 inches, with fingers floured with baking mix, building up slight edges. Beat cream cheese, granulated sugar, cocoa, 1/2 teaspoon vanilla and the egg in small bowl on low speed until smooth. Spoon about 2 rounded measuring tablespoons into each cup. Bake until firm, 15 to 18 minutes. Mix sour cream, brown sugar and 1/2 teaspoon vanilla. Spread scant measuring tablespoonful over each cheesecake. Sprinkle with coconut. Bake 5 minutes. Cool on wire rack 30 minutes. Carefully run metal spatula around cups to loosen; remove from pan. Cover loosely and refrigerate at least 30 minutes but no longer than 3 days. 12 cheesecakes Recipe from : Bisquick High altitude directions (3500 to 6500 ft) Cool on wire rack 1 hour. Posted to TNT - Prodigy's Recipe Exchange Newsletter by katiescarlett1@juno.com (L J G) on Jul 27, 1997
A Message from our Provider:
“Though our feelings come and go, God’s love for us does not. #C.S. Lewis”