|1½ cup||Flaked coconut|
|1 cup||Bisquick baking mix|
|¼ cup||Butter; softened|
|1 pack||(8 oz) cream cheese; softened|
|¾ cup||Granulated sugar|
|½ cup||Dairy sour cream|
|2 tablespoons||Packed brown sugar|
|Coconut; chocolate chips or chopped nuts|
Heat oven to 375 degrees. Mix 1½ cups coconut, the baking mix, and margarine thoroughly. Press about two tablespoons mixture on bottoms and up sides of 12 medium muffin cups, 2 ½ x 1 ¼ inches, with fingers floured with baking mix, building up slight edges. Beat cream cheese, granulated sugar, cocoa, ½ 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 ½ 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@... (L J G) on Jul 27, 1997
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