Cocoa-nut meringue cheesecake
Yield: 6 Servings MMM
Ingredients:
- 1 pk 7-ounce flaked coconut toas
- 1/4 c Chopped pecans
- 3 tb Margarine melted MMMMM----------------------------BODY---------------------------------
- 2 pk 8-ounce cream cheese soften
- 1/3 c Sugar
- 3 tb Cocoa
- 2 tb Cold water
- 1 ts Vanilla
- 3 ea Eggs separated MMMMM--------------------------TOPPING-------------------------------
- 1 ds Salt
- 1 ea 7-ounce jar marshmallow crem
- 1/2 c Chopped pecans BASE: Combine coconut pecans and margarine; press onto bottom of
- 9-inch springform pan.
Instructions:
BODY: 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 30 minutes. Loosen cake from rim of pan; cool before removing rim of pan. TOPPING: Beat egg whites and salt until foamy; gradually add marshmallow creme beating until stiff peaks form. Sprinkle pecans on cheesecake to within 1/2 inch of outer edge. Carefully spread marshmallow creme mixture over top of cheesecake to seal. Bake at 350 15 minutes. Cool.
