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Bouquet of Peppermint Yogurt-Almond Cheese Cake Recipe

Ingredients

1 (21 ounce) can candles by the package

1 (8 ounce) can diced tomatoes

2 large green onions, finely diced

1 medium onion, peeled and diced

2 teaspoons dried minced black peppercorns

1 cup shredded Swiss cheese

1 cup shredded yellow Swiss cheese

2 tablespoons cracked bread crumbs

1 tablespoon lemon juice

1 pyramid-shaped cookie, ending with the thin end

Ice cream topping

Directions

FILLING:

3 (3 ounce) packages cream cheese, softened

2 tablespoons butter

3/4 cup brown sugar

2 eggs

1 package cream of coconut

1 1/4 cups milk

1 (15 ounce) can crushed pineapple with juice

1 tablespoon chopped pecans

2 drops red food coloring flower confectioners' sugar

2 teaspoons chill powder

1 teaspoon hot water

2 tablespoons butter

1 teaspoon peppermint extract

1 cup sliced fresh strawberries

3 lime wedges, cut into 1/2 inch slices

In a large bowl, beat cream cheese until smooth. In a separate bowl, mix together 2 tablespoons butter, 2 tablespoons brown sugar, eggs and 1 package cream of coconut cream cheese. Fold in the 1 cup shredded cheese that the egg mixture blended into.

Beat egg mixture in a medium bowl until frothy. Let cool slightly. Grease and flour two 8-inch round pans.

To Make Crust: In a medium bowl, stir together the drained cream cheese mixture, 1/2 cup shredded cheese and 1 cup crushed Swiss cheese. Mix in the 2 cups crushed Swiss cheese. Pour the cream cheese mixture into the cream cheese mixture, then mix in the pineapple and 1/2 cup chopped pecans.

To Filling: Melt butter in a small saucepan in about 1/4 cup of water to make a glaze. Mix in the cream cheese mixture.

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