Ingredients
- 9 springform (pan)
- 7 marshmallow crem
- 3 eggs
- 8 ounce cream cheese
- 7 ounce flaked coconut
- 3/4 c pecans (chopped)
- 3/8 c sugar
- 3 t margarine
- 2 t water (cold)
- 3 t cocoa
- 1 t vanilla
- 1 ds salt
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. Cool.
