10 oz. box shortbread cookies – crushed
1/3 cup melted butter OR margarine
1/4 cup granulated sugar – divided
.25 oz. pkt. un-flavored gelatin powder
1 lb. cream cheese – room temperature
8 oz. sour cream – room temperature
2 eggs – room temperature
2 Tbls. real butter – room temperature
2 Tbls. cornstarch
1 tsp. vanilla extract
Combine cookie crumbs, butter, 1/4 cup sugar, and gelatin; press evenly into bottom of a greased 9″ springform pan.
Bake in a 350 degree oven for 8 minutes; set aside to cool.
With electric mixer, beat together cream cheese, sour cream, 1 cup sugar, eggs, butter, cornstarch, and vanilla until smooth; pour mixture into prepared crust.
Bake in a 350 degree oven for 30-35 minutes, or until a toothpick inserted in center comes out clean.
1 cup graham cracker crumbs
1 egg white – slightly beaten
1 Tbls. melted butter OR margarine
16 oz. cream cheese – softened, low-fat okay
1/2 cup granulated sugar
3 egg whites
1/3 cup cocoa powder
1/2 cup plain non-fat yogurt
1 tsp. vanilla extract
2 Milky Way® Bars – chopped, low-fat okay
1/4 cup caramel ice cream topping – low-fat okay
Spray a 9″ pie pan with non-stick cooking spray.
In a small bowl, mix graham cracker crumbs, 1 egg white, and melted margarine until well moistened. Press crust evenly into prepared pie pan; set aside.
In a large mixing bowl, beat together cream cheese and sugar until fluffy. Beat in remaining egg whites, cocoa, yogurt, and vanilla until smooth. Fold in candy bar pieces and pour into prepared pie crust.
Bake in a 350 degree oven for 60-65 minutes, or until center is set. Let stand at room temperature about 15 minutes. Top with caramel topping and refrigerate until ready to serve.
2 1/2 cup grated fresh coconut
1 cup heavy whipping cream – scalded
2 1/2 cups all-purpose flour
1/3 cup cold real butter – sliced
4 tsp. granulated sugar
20 oz. cream cheese
1 1/2 cup granulated sugar
2 egg yolks
2 1/2 Tbls. coconut liqueur
1 tsp. fresh lemon juice
1/2 tsp. vanilla extract
1/2 tsp. almond extract
1 cup sour cream
1/4 cup cream of coconut
1/2 tsp. coconut liqueur
toasted coconut flakes – for garnish
Puree coconut and cream in a blender for 4 minutes; set aside to cool.
Cut butter into flour and 4 tsp. sugar until mixture resembles small crumbs. Press evenly into bottom of a greased 10″ springform pan. Bake in a 325 degree oven for 25 minutes, or until golden; set aside.
Cream together cream cheese and 1 1/2 cups sugar. Stir in cooled coconut puree, then eggs and yolks, then 2 1/2 Tbls. liqueur, lemon juice, and extracts. Pour mixture evenly over prepared crust.
Bake in a 325 degree oven until sides of cake are dry and center is set, about 1 hour. Allow cheesecake to cool for 30 minutes.
Beat together sour cream, cream of coconut, and 1/2 tsp. liqueur; spread over cheesecake. Bake in a 325 degree oven for 10 minutes. Allow cheesecake to cool for 30 minutes, then refrigerate for 4 hours.