| 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”