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Yield: 6 Servings
Ingredients:
* 1 pk 7-ounce flaked coconut toas
* 1/4 c Chopped pecans
* 3 tb Margarine melted
* 2 pk 8-ounce cream cheese soften
* 1/3 c Sugar
* 3 tb Cocoa
* 2 tb Cold water
* 1 ts Vanilla
* 3 ea Eggs separated
* 1 ds Salt
* 1 ea 7-ounce jar marshmallow crem
* 1/2 c Chopped pecans
Instructions:
BODY: 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 30 minutes. Loosen cake from rim of pan; cool before removing rim of pan. TOPPING: Beat egg whites and salt until foamy; gradually add marshmallow creme beating until stiff peaks form. Sprinkle pecans on cheesecake to within 1/2 inch of outer edge. Carefully spread marshmallow creme mixture over top of cheesecake to seal. Bake at 350 15 minutes.
Ingredients:
* 1 pk 7-ounce flaked coconut toas
* 1/4 c Chopped pecans
* 3 tb Margarine melted
* 2 pk 8-ounce cream cheese soften
* 1/3 c Sugar
* 3 tb Cocoa
* 2 tb Cold water
* 1 ts Vanilla
* 3 ea Eggs separated
* 1 ds Salt
* 1 ea 7-ounce jar marshmallow crem
* 1/2 c Chopped pecans
Instructions:
BODY: 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 30 minutes. Loosen cake from rim of pan; cool before removing rim of pan. TOPPING: Beat egg whites and salt until foamy; gradually add marshmallow creme beating until stiff peaks form. Sprinkle pecans on cheesecake to within 1/2 inch of outer edge. Carefully spread marshmallow creme mixture over top of cheesecake to seal. Bake at 350 15 minutes.