Praline cheesecake squares

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 \N Egg
2 packs (8-oz) cream cheese; softened
2 \N 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, .

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