Praline cheesecake squares
18 Servings
Ingredients
| Quantity | 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 |
Directions
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, .