Monday, March 19, 2012

Mt. Timpanogos Temple Cheesecake

So glad you dropped by Red Couch Recipes.
Mt. Timpanogos Cheesecake has been a favorite with my family for several years.  It is a copycat recipe developed by my sister Jacqueline, Purple Chocolat Home, years ago to replicate a cheesecake served at the cafeteria at the Mt. Timpanogos Temple in American Fork, Utah (I linked to an article on LDS temples).   Some years ago,  this cheesecake was served in the Temple's cafeteria.  Jacqueline is good at making copycat recipes. This cheesecake reminds me of an Almond Joy candy bar in cheesecake form.  Well, I used walnuts, but you could use almonds or pecans.

This was our Sunday dessert yesterday.  I made little ones in ramekins, and we also made a large one to take for a friend's birthday.

Recipe for Mt. Timpanogos Temple Cheesecake

8-inch chocolate cookie crust or graham cracker crust (homemade or purchased)
1 (8-ounce) package of cream cheese, room temperature
1 egg
1/3 cup granulated sugar, 1 teaspoon vanilla
1 cup miniature or regular semi-sweet (we like milk chocolate) chocolate chips
1-1/3 cups coconut
1/2 cup chopped pecans, walnuts, or almonds
1/2 can (7-ounces) sweetened condensed milk

Before Baking

Mix well cream cheese, egg, sugar, and vanilla. Make sure there aren't any lumps in the mixture.  Place cheesecake mixture in pie crust and bake at 350 degrees for 20 minutes or until cheesecake is set.  Take pie out of oven and top with coconut, chocolate chips, and nuts.
Then drizzle sweetened condensed milk on it.  Cool and serve.  Make it the day before so that the flavors set in; it tastes better that way.
We added a little bit of leftover graham cracker crust on top.

Red Couch Recipes Notes:  The recipe above is for a 8-inch pie.  Don't be surprised that there is not a lot of cheesecake mixture; that's the way it is supposed to be.  I made mine in small non-standard-sized ramekins.  It made 6 individual cheesecakes.  I just divided the cheesecake and the topping mixtures among the ramekins. 


Jacqueline said...

Drool, drool! What a silly name but you know, it just fit it! I love, love, love it in the ramekins. Hope you saved me one! Love the color of the ramekins too. Your kids are so spoiled, do they appreciate you enough! Thanks for the phone call! So tough here that we didn't have a green thing on St. Patricks and didn't even wear a speck of green. Good thing no one tried to pinch me!

Lynn said...

I just happen to have an 8" cheesecake pan and this sounds like the perfect size dessert to me! I think it would be great for Easter:@)

Lisa said...

Sounds dangerously good!

Beth said...

Looks fabulous, Joni! You and Jacqueline are very good cooks and Jacqueline is right - do your kids appreciate you enough?!!
Hugs to you and happy spring,

Donna@Conghaile Cottage said...

Oh My Goodness, "Thank you Girls"!!! I've died and gone to Heaven! You DO KNOW it looks YUMMIER in those purple dishes too! Hmmmm, I'll have to go get me some of those!!! ALL winter Joni, I was making your WONDERFUL gingersnaps. They have become a household word here..."Where's Joni's Cookies"!!! I ALWAYS kept the dough rolled in balls in the freezer for "QUICKIES"!
Thank you!!!
Big Spring Hugs to you,

Sue said...

Looks so yummy...kind of like a german chocolate cheesecake:) My daughter was married in the Mt. Timpanogos temple:)

Debbie said...

I know that I read this because I wanted to pin it! Now, I see that I didn't comment so I must have gotten whirly swirled in so trying.

This looks so delicious to me.
Really, EVERY recipe from that red couch looks delicious to me. We must have taste buds that are related.

Marlis said...

Thinking i have to make this.. especially in ramekins. They would be so cute for a fuss free dessert. Thanks for sharing this.. your sis does know how to copy a recipe and make it better! xo marlis