Philadelphia 3 Step Coconut Cheesecake Recipes

Steps:

• Heat oven to 325°F. Beat cream cheese, sugar, and vanilla with mixer until well blended. Add eggs; beat just until blended. Pour into crust. Bake for 40 minutes or until center is almost set. Cool and refrigerate for 3 hours. For clean edges on the cheesecake slices, use a sharp knife to cut the chilled cheesecake, wiping the knife blade with a damp cloth between each cut.

Steps:

• Mix 2 pkg of cream cheese , softened, sugar, vanilla with electric mixer on medium speed until well blended. Add eggs mix until well blended. Pour into graham cracker crust. Bake @ 350 for 40 minutes or until center is almost set . cool . refrigerate 3 hours or overnight.

Steps:

• Heat oven to 325°F.
• Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs; beat just until blended.
• Pour into crust.
• Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours.

Steps:

• Preheat oven to 350°F. Mix crumbs and margarine. Press firmly onto bottom of greased 8-inch square baking pan; set aside. Beat cream cheese, sugar, cream of coconut and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs; beat just until blended.
• Pour over crust.
• Bake 20 to 25 min. or until center is almost set. Cool. Refrigerate 3 hours or overnight. Cut into 16 bars to serve. Store leftover bars in refrigerator.

Steps:

• 1. PREHEAT OVEN TO 350F. BEAT CREAM CHEESE, CREAM OF COCONUT, SUGAR AND VANILLA WITH ELECTRIC MIXER ON MEDIUM SPEED UNTIL WELL BLENDED. ADD EGGS;, MIX JUST UNTIL BLENDED. POUR INTO CRUST. BAKE 40 MINUTES OR UNTIL CENTER IS ALMOST SET. COOL. REFRIGERATE 3 HOURS OR OVERNIGHT. TOP WITH WHIPPED TOPPING AND TOASTED COCONUT JUST BEFORE SERVING. STORE LEFT OVER CHEESECAKE IN FRIDGE.
• 2. ***MIX 1 1/2 CUPS OF VANILLA WAFERS CRUMBS AND 1/4 CUP OF MELTED BUTTER. PRESS ONTO BOTTOM OF A 9-INCH PIE PLATE. PREPARE AS DIRECTED ABOVE.

Steps:

• Preheat oven to 350°F. Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Stir in fruit mixer concentrate.
• Pour into crust.
• Bake 40 min. or until center is almost set. Cool. Refrigerate at least 3 hours before serving. Top with coconut and pineapple. Store leftover cheesecake in refrigerator.

Steps:

• Preheat oven to 350°F. Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended.
• Microwave milk in small microwaveable bowl on HIGH 15 seconds. Add instant coffee; stir until dissolved. Add to batter; mix well. Pour into crust.
• Bake 40 minutes or until center is almost set. Cool. Refrigerate several hours or overnight. Store leftover cheesecake in refrigerator.

Steps:

• Heat oven to 350°F.
• Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add eggs; mix just until blended. Stir in 1/2 cup chocolate chips.
• Pour into crust. Sprinkle with remaining chocolate chips.
• Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours.

Steps:

• Preheat oven to 350°F. Beat cream cheese, cream of coconut, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended.
• Pour into crust.
• Bake 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with whipped topping and toasted coconut just before serving. Store leftover cheesecake in refrigerator.