Majestic Kona Coffee Cheesecake Recipes

EAGLE BRANDANDREG; MINI CHEESECAKE

Steps:

• HEAT oven to 300 degrees F. Spray 24 muffin cups with no-stick cooking spray or line with paper liners.
• COMBINE graham cracker crumbs, sugar and butter; press equal portions into bottoms prepared muffin cups.
• BEAT cream cheese in large bowl until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and vanilla; mix well. Spoon equal amounts of mixture (about 3 tablespoons) into prepared cups.
• BAKE 20 minutes or until cakes spring back when lightly touched. Cool. Chill. Garnish as desired.
• *If using sprayed muffin cups, cool baked cheesecakes. Freeze 15 minutes; remove from pans. Garnish as desired.
• VARIATION
• CHOCOLATE MINI CHEESECAKES: FOLLOW recipe above, except melt 1 cup semi-sweet chocolate chips; add to cream cheese mixture, mixing well. Spoon into prepared muffin cups. Bake 20 to 25 minutes.

MAJESTIC KONA COFFEE CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F.
• For the Crust: Mix graham crackers, butter and sugar together and press into bottom of an 8-inch pie pan. Bake for 10 minutes. Let cool. Sprinkle 1/4 cup of the coffee on the crust.
• For the Filling: Blend together the cream cheese, eggs, sugar, and vanilla until creamy. Add the crushed chocolate covered nuts, and stir until blended well.
• For the Topping: Mix together the yogurt and coffee syrup and mix well.
• Spoon the first mixture into the cooled pie pan. Drop spoonfuls of the second mixture over the first mixture. Gently swirl. Bake in oven for 25 minutes.
• Combine the coffee and sugar in a saucepan. Cook until all sugar is dissolved. Let cool a little.