| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Dessert | 18 | Servings | |
INGREDIENTS
| 4 | c | Bisquick original baking mix |
| 1/2 | c | Granulated sugar |
| 1/2 | c | Flaked coconut |
| 1/3 | c | Margarine or butter; softened |
| 2 | tb | Cocoa |
| 1 | Egg | |
| 2 | pk | (8-oz) cream cheese; softened |
| 2 | Eggs | |
| 3/4 | c | Granulated sugar |
| 2 | ts | Vanilla |
| 2 | c | Sour cream |
| 1/4 | c | Packed brown sugar |
| 1 | tb | Vanilla |
| 1/3 | c | Flaked coconut |
| 1/3 | c | Chopped pecans |
INSTRUCTIONS
HEAT oven to 350 degrees. Beat baking mix, 1/2 cup granulated sugar, 1/2 cup coconut, the margarine, cocoa and 1 egg in large bowl on low speed until crumbly. Press lightly in ungreased rectangular pan, 13x9x2 inches. BEAT cream cheese, 2 eggs, 3/4 cup granulated sugar and 2 teaspoons vanilla until smooth and fluffy. Spread over crust. BAKE about 25 minutes or until set. Mix sour cream, brown sugar and 1 tablespoon vanilla until smooth. Immediately spread over cheesecake. Mix 1/3 cup coconut and the pecans; sprinkle over cheesecake. Cool 15 minutes. Cover and refrigerate at least 5 hours. 18 servings. From <Betty Crocker: Bisquick Classics and New Favorites>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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