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Cocoa-Nut Meringue Cheesecake

1 7-ounce package coconut, shredded (desiccated) toasted
1/4 cup pecans chopped
3 tablespoons margarine melted
2 8-ounce packages cream cheese softened
13 cup sugar
3 tablespoons cocoa powder
2 tablespoons water cold
1 teaspoon vanilla extract
3 large eggs separated
1 dash salt
1 7-ounce jar marshmallow cream
1/2 cup pecans chopped


BASE: Combine coconut, pecans and margarine; press onto bottom of 9-inch springform pan. BODY: Combine cream cheese, sugar, cocoa, water and vanilla, mixing at medium speed on electric mixer until well blended. Blend in egg yolks; pour over crust. Bake at 350F (180C) for 30 minutes. Loosen cake from rim of pan; cool before removing rim of pan. TOPPING: Beat egg whites and salt until foamy; gradually add marshmallow cream, beating until stiff peaks form. Sprinkle pecans on cheesecake to within 1/2 inch of outer edge. Carefully spread marshmallow creme mixture over top of cheesecake to seal. Bake at 350F (180C) for 15 minutes. Cool.

Source: recipeland.com