Recipe for Cocoa-Nut Meringue Cheesecake


    Cocoa-Nut Meringue Cheesecake

    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

    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.