Cocoa Nut Meringue Cheesecake
  • Servings: 10-12
  • 1 pkg. (7 oz.) flaked coconut, toasted
  • 1/4 cup chopped pecans
  • 3 tablespoons margarine, melted
  • 2 pkgs. (8 oz. each) cream cheese, softened
  • 1/3 cup sugar
  • 3 tablespoons cocoa
  • 2 tablespoons water
  • 1 teaspoon vanilla
  • 3 eggs, separated
  • 1 dash salt
  • 1 jar (7 oz.) marshmallow creme
  • 1/2 cup chopped pecans
  1. Combine coconut, pecans and margarine; press onto bottom of 9-inch springform pan.
  2. 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 350ºF 30 minutes. Loosen cake from rim of pan; cool before removing rim of pan.
  3. Beat egg whites and salt until foamy; gradually add marshmallow creme, beating until stiff peaks form. Sprinkle pecans over cheesecake to within 1/2-inch of outer edge. Carefully spread marshmallow creme mixture over top of cheesecake to seal. Bake at 350ºF for 15 minutes. Cool.