Individual chocolate cheesecakes
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Flaked coconut |
| 1 | cup | Bisquick baking mix |
| ¼ | cup | Butter; softened |
| 1 | pack | (8 oz) cream cheese; softened |
| ¾ | cup | Granulated sugar |
| 3 | tablespoons | Cocoa |
| ½ | teaspoon | Vanilla |
| 1 | Egg | |
| ½ | cup | Dairy sour cream |
| 2 | tablespoons | Packed brown sugar |
| ½ | teaspoon | Vanilla |
| Coconut; chocolate chips or chopped nuts | ||
Directions
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