The best delicious Cocoa-nut Meringue Cheesecake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Cocoa-nut Meringue Cheesecake recipe today!
Hello my friends, this Cocoa-nut Meringue Cheesecake recipe will not disappoint, I promise! Made with simple ingredients, our Cocoa-nut Meringue Cheesecake is amazingly delicious, and addictive, everyone will be asking for more Cocoa-nut Meringue Cheesecake.
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Cocoa-nut Meringue Cheesecake.
Ready to make this Cocoa-nut Meringue Cheesecake Recipe? Let’s do it!
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7 oz (1 pk) Flaked Coconut * 2 tb Water
1/4 c Chopped pecans 1 ts Vanilla
3 tb Margarine, Melted 3 ea Large Eggs, Separated
16 oz Cream Cheese, Softened 1 x Dash salt
1/3 c Sugar 7 oz (1 jr) Marshmallow Creme
3 tb Cocoa 1/2 c Chopped Pecans
* Coconut should be flaked and toasted.
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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 350 degrees F., 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 cheescake to seal. Bake at 350 degrees F., 15 minutes. Cool.
Yields
10 servings
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