Cocoa-Nut Meringue Cheesecake

12 ingredients
10 steps

Ingredients

  • 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

Directions

  1. 1
    BASE: Combine coconut, pecans and margarine; press onto bottom of 9-inch springform pan.
  2. 2
    BODY: Combine cream cheese, sugar, cocoa, water and vanilla, mixing at medium speed on electric mixer until well blended.
  3. 3
    Blend in egg yolks; pour over crust.
  4. 4
    Bake at 350F (180C) for 30 minutes.
  5. 5
    Loosen cake from rim of pan; cool before removing rim of pan.
  6. 6
    TOPPING: Beat egg whites and salt until foamy; gradually add marshmallow cream, beating until stiff peaks form.
  7. 7
    Sprinkle pecans on cheesecake to within 1/2 inch of outer edge.
  8. 8
    Carefully spread marshmallow creme mixture over top of cheesecake to seal.
  9. 9
    Bake at 350F (180C) for 15 minutes.
  10. 10
    Cool.

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