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Coconut Macaroon Cheesecake
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1 cup flaked coconut, toasted
1/2 cup ground pecans
2 tbl. butter or margarine, melted
3 8-ounce pkg. cream cheese, softened
1/2 cup sugar
1/2 tsp. vanilla extract
1/4 tsp. almond extract
3 eggs
1 egg white
1/2 tsp. vanilla extract
1/3 cup sugar
2/3 cup flaked coconut, toasted
Preheat oven to 350°.
In a small bowl, combine coconut, pecans, and butter. Press onto the bottom of a 9-inch springform pan.
In a large mixing bowl, beat cream cheese; gradually add sugar, vanilla, and almond extract. Beat until fluffy. Add eggs; beat until just combined. Pour into crust-lined pan.
Bake for 35 minutes.
In a small bowl, beat egg white and vanilla until soft peaks form; gradually beat in sugar until stiff peaks form. Fold in coconut. Carefully spread over the partially cooked cheesecake.
Bake for 20 minutes longer. Turn off the oven; let cheesecake stand for 30 minutes. Remove from oven; cool in the pan on a wire rack. Refrigerate for 4 hours.
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