Coconut Meringue Cheesecake

Submitted by oilpatchjo

"Another great recipe from Better Homes & Gardens.Serve this chocolate cheesecake to family or friends they"ll beg you to make it over and over again.I use carob powder works great! I try very hard not to eat the whole cheesecake great on a cold winter night with hot chocolate. This is divine honestly over the moon!"

 

• Ready In: 1hr 10mins
• Ingredients: 13
• Serves: 10-12

ingredients

• 1 1⁄2 cups coconut (shredded)
• 1⁄4 pecans (finely chopped)
• 2 tablespoons butter (melted)
• 16 ounces cream cheese (2 packages of Philly softened)
• 1⁄3 cup sugar
• 3 tablespoons cocoa powder (unsweetened)
• 2 tablespoons water
• 1 teaspoon vanilla
• 3 egg yolks
• 3 egg whites
• 1⁄8 teaspoon salt
• 7 ounces marshmallow creme
• 1⁄2 cup pecans (chopped rough)

directions

1. Preheat oven to 325°F Grease bottom and side of 9 - inch spring form pan. In Medium bowl, combine coconut and 1/4 cup pecans. Stir in melted butter. Press onto bottom pan. Bake about about 15 minutes or until lightly browned. Remove from oven. Increase oven temperature to 350°F.
2. Meanwhile, in a 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 until combined. Pour into prepared pan. Place in shallow baking pan. Bake about 25 minutes or until center appears nearly set when gently shaken.
3. Meanwhile, for meringue: In a large bowl, combine egg whites and salt. Beat on medium speed about 1 minute or until soft peaks form. "Slowly" add marshmallow creme, beating on high speed for 4 minutes or until stiff peaks form.
4. As soon as the cheesecake comes out of the oven, sprinkle with 1/2 cups pecans and spread the meringue, "carefully" sealing edge to edge of the pan. Bake for 15 minutes more. Cool on wire rack for 1 hour. Loosen cheesecake from side; of pan. Cover and chill cheesecake for 3 - 4 hours.