Wednesday Recipes--Cocoa-nut Meringue Cheesecake

Dear Readers, if you're wondering why so many cheesecakes...this is a time of celebration for me. My birthday was April 9, then there was Easter, Psi Chi Induction, our department end-of-the-year party, my husband's birthday, and Mother's Day! So, bottom line, lots of sweets!

This one is for the coconut lovers...oh, and chocolate!

Cocoa-Nut Meringue Cheesecake

Crust:

Ingredients:

1 7-ounce package flaked coconut, toasted

1/4 cup chopped pecans

3 tablespoons butter, melted

Combined coconut, pecans, and butter; press onto bottom of 9-inch springform pan.

Filling:

Ingredients:

2 8-ounces packages cream cheese, softened

1/3 cup sugar

3 tablespoons cocoa

2 tablespoons cold water

1 teaspoon vanilla extract

3 eggs, separated

1. Combine cream cheese, sugar, cocoa, water, and vanilla, mixing at medium speed on electric mixer until well blended.

2. Blend in egg yolks; pour over crust.

3. Bake at 350 degrees for 30 minutes.

4. Cool.

Topping:

Dash of salt

1 7-ounce jar of marshmallow creme

1/2 cup chopped pecans

1. Beat egg whites and salt until foamy; gradually add marshmallow creme, beating until soft peaks form.

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

3. Carefully sprea marshmallow creme mixture over top of cheesecake to seal.

4. Bake at 350 degrees, 15 minutes.

5. Broil a few seconds to brown the top.

6. Remove from oven and cool.

7. Chill in refrigerator for several hours before serving.

   
   

   Celebrate all the wonderful people in your life! God bless, Christina