Coconut Macaroon Cheesecake

After baking, the topping on this cheesecake tastes light a light meringue cookie

1 cup Flaked Coconut toasted

1/2 cup Pecans gound

2 tablespoon Butter melted

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3 package Cream cheese 8-oz each and softened

1/2 cup Granulated sugar

1/2 teaspoon Vanilla

1/4 teaspoon Almond extract

3 ea Eggs

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1 ea Egg white

1/2 teaspoon Vanilla

1/3 cup Granulated sugar

2/3 cup Flaked coconut toasted

1.In small bowl, combine coconut, pecans and melted butter. Press into bottom of 9" springform pan. Set aside.

2.In large mixer bowl, beat cream cheese on low spped, gradually adding sugar, vanilla and almond extract. Beat till fluffy. Add 3 eggs and beat on low speed just until combined. Pour into pan. Bake at 350 for 35 minutes. (Cheesecake will not be completely done at this point).

3.In small mixing bowl beat egg white and remaining vanilla with electric mixer until soft peaks form; gradually beat in sugar till stiff peaks form. Fold in coconut. Carefully spread atop partially baked cheesecake. Return to oven and bake additional 20 minutes. Cool on wire rack for 15 minutes. Loosen sides of pan. Cool 30 minutes more; remove sides and cool completely. Cover and chill at least 4 hours before serving.

4.Garnish with strawberries and additional toasted coconut, if desired.

5.374 calories per serving.

Cuisine: American

Main Ingredient: Cream Cheese

Servings: 12