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Cocoa-Nut Meringue Cheesecake
Ingredients:
7 ounces (1 pk) Flaked Coconut *
1/4 cup Chopped pecans
3 tablespoon Margarine -- Melted
16 ounces Cream Cheese -- Softened
1/3 cup Sugar
3 tablespoon Cocoa
2 tablespoon Water
1 teaspoon Vanilla
3 each Large Eggs -- Separated
Dash salt
7 ounces (1 jr) Marshmallow Creme
1/2 cup Chopped Pecans
* Coconut should be flaked and toasted.
Instructions:
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. |
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