Chocolate Meringue Cheesecake

Chocolate Meringue Cheesecake Crust:

1 (7 ounce) package of coconut, toasted

1/4 cup chopped pecans

3 tablespoons melted butter

Combine the coconut, pecans and butter and press into the bottom of a 9 inch spring form pan. Set aside.

Filling:

2 (8 ounce) packages of cream cheese, softened

3 eggs at room temperature and separated

1/3 cup granulated sugar

3 tablespoons cocoa

2 tablespoons cold water

1 teaspoon vanilla

Preheat oven to 350 degrees. With electric mixer on medium speed, combine the cream cheese, sugar, cocoa, water and vanilla until well blended. Blend in the eggs yolk and pour mixture over the crust. Bake at 350 degrees for 30 minutes. Remove from the oven and loosen the cake from the pan with a sharp knife but don't remove the rim. Set aside to cool. Remove the rim before the next step.

Meringue topping:

1 (7 ounce) jar of marshmallow creme

1/2 cup chopped pecans

leftover egg whites

dash of salt

Beat the egg whites and salt until foamy. Gradually add the marshmallow creme and beat until stiff peaks form.

Sprinkle the pecans on top of the cake and then spread the meringue mixture over the top to seal. Bake at 350 degrees for 15 minutes. Allow to cool before serving.

Serves 12.

Chocolate Meringue Cheesecake-->Chocolate Cheesecake Recipes