Coconut Meringue Cheesecake
Ready In: 1 hr 10 mins
Serves: 10-12
Yields: 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
- 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.
- 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.
- 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.
- 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.
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