coconut meringue cheesecake
Serve this chocolate cheesecake to family or friends and they,li beg you to make it again and again.
Prep: 30 min.
Bake: 40 min.
Preheat oven to 325°F. Grease bottom and side
of 9-inch springform pan. In medium bowl,
combine coconut and !4 cup pecans. Stir in melted
M akes 10 to 12 servings
butter. Press onto bottom of pan. Bake about
15 minutes or until lightly browned. Remove from
cups shredded coconut
cup finely chopped
2 Tbsp. butter, melted
2 8-oz. pkg. cream cheese,
3 "Ibsp. unsweetened
2 Tbsp. water
1 tsp. vanilla
3 egg yolks
3 egg whites
1 7-oz. jar marshmallow
cup chopped pecans
oven. Increase oven temperature to 350°F.
Meanwhile, in large bowl, combine cream
cheese, sugar, cocoa powder, the water, and vanilla.
Beat with electric mixer on low speed until smooth.
Add egg yolks; beat on low speed just until combined.
Pour into prepared pan. Place pan in shallow
baking pan. Bake about 25 minutes or until center
appears nearly set when gently shaken.
Meanwhile, for meringue: In large bowl,
combine egg whites and salt. Beat on medium
speed about 1 minute or until soft peaks form.
Slowly add marshmallow crème, beating on high
speed about 4 minutes or until stiff peaks form.
As soon as the cheesecake comes out of the
oven, sprinkle with
cup pecans and spread with
meringue, carefully sealing to edge of pan. Bake
for 15 minutes more. Cool on wire rack for 1 hour.
Loosen cheesecake from side; remove side of pan.
Cover and chill cheesecake for 3 to 24 hours.
PER SERVING: 413 cal., 32 g total fat (16 g sat. fat), 117 mg chol., 217 mg sodium,
28 g carb., 2 g fiber, 7 g pro.