7 oz Flaked coconut; toasted
: 1/4 c Pecans; chopped
: 3 tb Margarine; melted
: 16 oz Cream cheese
: 1/3 c Sugar
: 3 tb Cocoa
: 2 tb Water
: 1 ts Vanilla
: 3 Eggs; separated
: 7 oz Marshmallw cream
: 1 pn Salt
: 1/2 c Pecans; chopped
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