Yield: 18 Servings
Measure | Ingredient |
---|---|
4 cups | Bisquick original baking mix |
½ cup | Granulated sugar |
½ cup | Flaked coconut |
⅓ cup | Margarine or butter; softened |
2 tablespoons | Cocoa |
1 | Egg |
2 packs | (8-oz) cream cheese; softened |
2 | Eggs |
¾ cup | Granulated sugar |
2 teaspoons | Vanilla |
2 cups | Sour cream |
¼ cup | Packed brown sugar |
1 tablespoon | Vanilla |
⅓ cup | Flaked coconut |
⅓ cup | Chopped pecans |
HEAT oven to 350 degrees. Beat baking mix, ½ cup granulated sugar, ½ 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, ¾ 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 ⅓ cup coconut and the pecans; sprinkle over cheesecake. Cool 15 minutes.
Cover and refrigerate at least 5 hours. 18 servings.
From <BettyCrocker:BisquickClassicsandNewFavorites>. Downloaded from Glen's MM Recipe Archive, .