Title: Cocoa-Nut Meringue Cheesecake
Categories: Pie
Yield: 10 Servings

-----------------------------------BOTTOM-----------------------------------
7 oz Flaked coconut; toasted
1/4 c Pecans; chopped
3 tb Margarine; melted

----------------------------------FILLING----------------------------------
16 oz Cream cheese
1/3 c Sugar
3 tb Cocoa
2 tb Water
1 ts Vanilla
3 Eggs; separated

----------------------------------TOPPING----------------------------------
7 oz Marshmallow cream
1 pn Salt
1/2 c Pecans; chopped

Date: Mon, 19 Feb 96 07:44:59 PST

From: eboyd@shentel.net
Combine toasted coconut; nuts and margarine; press onto bottom of a 9 inch
springform pan.

Combine softened cream cheese, sugar, cocoa, water and vanilla, mixing on
electric mixer until well blended. Blend in egg yolks; pour over crust.
Bake at 350F, 30 minutes. Loosen cake from rim of pan. Cool; remove rim.

Beat remaining egg whites and salt until soft peaks form. Gradually add
marshmallow cream, beating until stiff peaks form. Sprinkle nuts on top of
cheesecake to within 1/2 inch of edge. Carefully spread marshmallow cream
mixture over the top of the cheesecake to seal. Bake at 350 F, 15 minutes.
Cool.

100th Anniversary Philadelphia Brand Cream Cheese Cookbook

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