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COCOA-NUT MERINGUE CHEESECAKE

Category:    Cakes, Desserts
Yield: 10 servings
 
      7 oz (1 pk) Flaked Coconut *           1/4 c  Chopped pecans
      3 tb Margarine, Melted                  16 oz Cream Cheese, Softened
    1/3 c  Sugar                               3 tb Cocoa
      2 tb Water                               1 ts Vanilla
      3 ea Large Eggs, Separated               1 x  Dash salt
      7 oz (1 jr) Marshmallow Creme          1/2 c  Chopped Pecans
 
  *   Coconut should be flaked and toasted.
  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.
 

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