Coconut Meringue Cheesecake
From better homes and gardens.
Steps
Preheat oven to 325.
Grease the bottom and side of a 9-inch springform pan.
Combine coconut and 1 / 4 cup pecans.
Stir in butter.
Press onto bottom of pan.
Bake about 15 minutes or until lightly browned.
Remove from oven.
Increase oven temperature to 350.
Meanwhile , for filling: in a large bowl , combine cream cheese , sugar , cocoa powder , the water , and vanilla.
Beat with an electric mixer on low speed until smooth.
Beat in yolks just until combined.
Pour into crust-lined pan.
Place pan in a shallow baking pan.
Bake about 25 minutes or until center appears nearly set when shaken.
Remove from oven.
Sprinkle with 1 / 2 cup pecans.
Meanwhile , for meringue: let egg whites stand at room temperature for 30 minutes.
In a large bowl , combine egg whites and salt.
Beat on medium speed about 1 minute or until soft-peaks form.
Slowly add marshmallow creme , beating on high speed about 4 minutes more or until stiff , glossy peaks form.
When cheesecake comes out of oven .
Ingredients
shredded coconut, pecans, butter, cream cheese, sugar, unsweetened cocoa powder, water, vanilla, egg yolks, egg whites, salt, marshmallow creme, chocolate curls