Macaroon Cheesecake

12 ingredients
5 steps

Ingredients

  • 1 cup sweetened shredded coconut, toasted
  • 1/2 cup ground pecans
  • 2 tablespoons butter, melted
  • 3 packages (8 ounces each) cream cheese, softened
  • 1/2 cup sugar
  • 3 eggs, lightly beaten
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1 egg white
  • 1/2 teaspoon vanilla extract
  • 1/3 cup sugar
  • 2/3 cup sweetened shredded coconut, toasted

Directions

  1. 1
    In a small bowl, combine the coconut and pecans; stir in butter. Press onto the bottom of a greased 9-in. springform pan; set aside.
  2. 2
    In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Beat in extracts just until blended. Pour over crust. Place pan on a
  3. 3
    .
  4. 4
    Bake at 350° for 35 minutes. In a small bowl, beat egg white and vanilla until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold in coconut. Carefully spread over top of cheesecake.
  5. 5
    Bake 20-25 minutes longer or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Refrigerate leftovers.

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