Cocoa-Nut Meringue Cheesecake

Recipe Ingredients

7 oz	198g	Coconut - flaked * - (1 pk)
1/4 cup	36g / 1.3oz	Pecans - chopped
3 tablespoons	45ml	Margarine - melted
16 oz	454g	Cream cheese - softened
1/3 cup	65g / 2.3oz	Sugar
3 tablespoons	45ml	Cocoa
2 tablespoons	30ml	Water
1 teaspoon	5ml	Vanilla
3 teaspoons	15ml	Eggs - separated (large)
1		Salt
7 oz	198g	Marshmallow creme - (1 jar)
1/2 cup	73g / 2.6oz	Pecans - chopped

Recipe Instructions

* Coconut should be flaked and toasted.

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

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 350F 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 crme, beating until stiff peaks form.

Sprinkle pecans over cheesecake to within 1/2-inch of outer edge.

Carefully spread marshmallow cream mixture over top of cheesecake to seal.

Bake at 350F for 15 minutes. Cool.

Source:
the Hershey Kitchens

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