Macaroon Cheesecake
Taste of Home's Holiday & Celebrations Cookbook
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No one can resist a slice of creamy cheesecake, especially around the holiday. This version features coconut in the crust and topping.
—Tracy Powers, Cedar Springs, Michigan
SERVINGS: 12-14
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 20 min. Bake: 55 min. + chilling
Ingredients:
- 1 cup flaked coconut, toasted
- 1/2 cup ground pecans
- 2 tablespoons butter, melted
- FILLING:
- 3 packages (8 ounces each) cream cheese, softened
- 1/2 cup sugar
- 3 eggs, lightly beaten
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- TOPPING:
- 1 egg white
- 1/2 teaspoon vanilla extract
- 1/3 cup sugar
- 2/3 cup flaked coconut, toasted
Directions:
In a small bowl, combine the coconut and pecans; stir in butter. Press onto the bottom of a greased 9-in. springform pan; set aside.
In a large mixing bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Beat in extracts just until blended. Pour over crust. Place pan on a baking sheet.
Bake at 350° for 35 minutes. In a small mixing bowl, beat egg white and vanilla until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold in coconut. Carefully spread over top of cheesecake.
Bake 20-25 minutes longer or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Refrigerate leftovers. Yield: 12-14 servings.