Cocoa-Nut Meringue Cheesecake

 

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1 (7 ounce) package flaked coconut, toasted 1/4 cup chopped pecans 3 tablespoons margarine, melted 16 ounces cream cheese, softened 1/3 cup granulated sugar 3 tablespoons unsweetened cocoa powder 2 tablespoons water 1 teaspoon vanilla extract 3 eggs, separated Dash of salt 1 (7 ounce) jar Marshmallow Creme 1/2 cup chopped pecans

The Directions

Combine coconut, pecans and margarine; press onto bottom of 9-inch springform pan.

Combine cream cheese, sugar, cocoa, water and vanilla extract, mixing at medium speed of electric mixer until well blended. Blend in egg yolks; pour over crust. Bake at 350 degrees F for 30 minutes. Loosen cake from rim of pan; cool before removing rim of pan.

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 350 degrees F for 15 minutes. Cool.

Source: E-Cookbooks.net

To help your cheesecake come out just right, check out these cheesecake baking tips.