Macaroon Cheesecake


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Member since 2006
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Serves 12-14 servings | Prep Time | Cook Time

Why I Love This Recipe

I LOVE cheesecake and this recipe has just jumped right into my top 10 faves!!! Yummy!! I've never known a cheesecake to have a meringue topping as this one does! I was a little skeptical! But I can now say it is the perfect topping for this luscious, creamy cheesecake! Wonder how it would taste if a person decided to add a bit of cocoa for a chocolate version! Guess I'm just gonna have to make another one soon and give it a try!!


Ingredients You'll Need

1 cup flaked coconut, toasted
1/2 cup ground pecans
2 tablespoons butter, melted

FILLING:
3 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
3 eggs, lightly beaten
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract

TOPPING:
1 egg white
1/2 teaspoon vanilla extract
1/3 cup sugar
2/3 cup flaked coconut, toasted


Directions

In a small bowl, combine the coconut and pecans; stir in butter. Press onto the bottom of a greased 9-in. spring-form pan; set aside.


In a large mixing bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Beat in extracts just until blended. Pour over crust. Place pan on a baking sheet.


Bake at 350° for 35 minutes. In a small mixing bowl, beat egg white and vanilla until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold in coconut. Carefully spread over top of cheesecake.


Bake 20-25 minutes longer or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Refrigerate


leftovers.


Questions, Comments & Reviews



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