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Cocoa-Nut Meringue Cheesecake
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1-7 oz. pkg. flaked coconut, toasted
1/4 cup chopped pecans
3 tbl. margarine, melted
2-8 oz. pkg. cream cheese, softened
1/3 cup sugar
3 tbl. cocoa
2 tbl. water
1 tsp. vanilla
3 eggs, separated
Dash of salt
1-7 oz. jar marshmallow creme
1/2 cup chopped pecans
Combine coconut, pecans and margarine; press onto the bottom of 9 inch springform pan.
Combine cream cheese, sugar, cocoa, water and vanilla. Mix at medium speed on electric mixer until well blended. Blend in egg yolks; pour over crust.
Bake at 350* for 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 cheesecake to seal.
Bake at 350* for 15 minutes. Cool
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