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Results 1 - 10 of 55 for coconut pecan cheesecake
Cream butter, oil until smooth. ... well. Add vanilla, coconut and pecans. Fold in egg whites ... before frosting. Sprinkle top of cake with nuts.
Combine crumbs and butter, mixing ... Loosen sides of cheesecake from pan with spatula. Cool ... Garnish with toasted coconut, pecan halves and chocolate curl, if ... 10 to 12 servings.
Crust: Process ingredients for 1 ... inch springform pan. Cheesecake: Place cream cheese, sugar, ... 8-10 servings. (Printed in Pioneer Press.)
Grease 9"x13" pan. Prepare cake mix as directed. Pour half of batter into pan. Whip the cream cheese, eggs and sugar. Pour over batter; ...
Heat oven to 350 degrees. ... Loosen edges of cheesecake with knife before removing side ... and stir in coconut and pecans. Cook until it is spreading consistency, beating occasionally.
Cream together butter, shortening and ... Stir in vanilla, coconut and 1/2 cup pecans. Mix well. Beat egg ... Beat cheese and butter. Add rest.
Cake: Cream Crisco, butter and ... in nuts and coconut. Fold in stiffly beaten ... remaining ingredients until smooth and spread on layer when cool.
Heat oven to 350 degrees. ... over medium low heat, stirring constantly, until thickened. Stir in coconut and pecans; cool. Spread on cheesecake.
Mix all together. Preheat oven to 350 degrees. Bake 45 to 50 minutes in 9"x13" pan or bundt pan. Blend together, spread over cool cake.
Combine German chocolate cake mix, 1 egg, butter, coconut and pecans. (Mixture will be dry ... oven. Let stand for 15 minutes, then refrigerate.
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