Cocoa Nut Meringue Cheesecake
Yield: 10 servings
7 oz (1 pk) Flaked Coconut *
1/4 c Chopped pecans
3 T Margarine, Melted
16 oz Cream Cheese, Softened
1/3 c Sugar
3 T Cocoa
2 T Water
1 t Vanilla
3 ea Large Eggs, Separated
Dash salt
7 oz (1 jr) Marshmallow Creme
1/2 c Chopped Pecans
* Coconut should be flaked and toasted.
Combine coconut, pecans, and margarine, press onto bottom of 9-
inch springform pan.
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 350 degrees F., 30
minutes. Loosen cake from rim of pan,
cool before removing rim of pan.
Beat egg whites and salt until foamy, gradually add
marshmallow creme, beating until stiff peaks form. Sprinkle
pecans over cheesecake to within 1/2-inch of outer edge.
Carefully spread marshmallow creme mixture over top of cheescake
to seal. Bake at 350 degrees F., 15 minutes. Cool.
Posted by Karen
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