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Results 41 - 50 of 225 for coconut cheesecake
To make crust: Combine coconut or crushed biscuit crumbs with ... over surface of cheesecake just before serving. NOTE: Add more liqueur for more flavor.
Heat oven to 350 degrees. ... blend cake mix, coconut, butter, and 1 egg ... smooth. Spread over cheesecake. Cool. Refrigerate at least ... before cutting. Serves 20.
Beat softened cream cheese with ... in as much coconut as possible. Press onto sides ... for 20+ minutes. Cool. Fill and freeze. Serve frozen.
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; ...
Combine first 3 ingredients; press ... to oven. Leave cheesecake in oven with door closed ... and saute until golden brown, stirring frequently.
Cream butter, Crisco and sugar. ... until stiff. Add coconut, nuts, and vanilla. Pour ... sugar gradually. Add vanilla and nuts. Spread on cake.
Combine all the filling ingredients ... 2 hours. Reverse cheesecake, so that the bottom ... clean. Let cake cool and top with fresh Red Raspberries.
Blend with a fork until crumbly and pat into a 9x13 inch pan. Beat until fluffy. Pour onto crust and bake at 350 degrees for 25-30 minutes ...
Press into bottom of 8 inch pie pan, saving a few crumbs for the top of the pie. Put agar (or gelatin) in milk. Let stand 5 minutes. Add ...
For Crust: Preheat oven to 325 degrees. Coat 9 inch springform pan with non- stick vegetable oil spray. Combine crumbs and sugar in pan. ...
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