Ingredients:
1 7-ounce package flaked coconut, toasted
3/4 cup chopped pecans
3 Tbs margarine
2 8-ounce packages cream cheese, softened
1/3 cup sugar
3 Tbs cocoa
2 Tbs cold water
1 teas vanilla
3 eggs, separated
Dash of salt
1 7-ounce jar marshmellow cream
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Directions:
1. Combine coconut, 1/4 cup pecans and margarine; press onto bottom of springform pan.
2. 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 for 30 minutes. Loosen cake
from rim of pan; cool before removing rim of pan.
3.
Beat egg whites and salt until foamy; gradually add marshmellow
creme, beating until stiff peaks form. Sprinkle remaining pecans on
cheesecake to within 1/2 inch of outer edge. Carefully spread
marshmellow creme mixture over top of cheesecake to seal. Bake at 350
degrees for 15 minutes. Cool.
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White Wine: Chardonnay or Savaignon Blanc |
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Our E-Mails:
stevehgrainger@yahoo.com &
pcgrainger@yahoo.com |