Cocoa-nut Meringue Cheesecakecakes, cheese, cheesecakes ----BASE---- 1 pkg 7-ounce flaked coconut, toas 1/4 cup chopped pecans 3 tablespoon margarine, melted ----BODY---- 2 pkg 8-ounce cream cheese, soften 1/3 cup sugar 3 tablespoon cocoa 2 tablespoon cold water 1 teaspoon vanilla 3 each eggs, separated ----TOPPING---- 1 dash salt 1 each 7-ounce jar marshmallow crem 1/2 cup chopped pecans BASE: Combine coconut, pecans and margarine; press onto bottom of 9-inch springform pan. 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. |
