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Macaroon Cheesecake Recipe

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

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Macaroon Cheesecake Recipe

Prep: 20 min. Bake: 55 min. + chilling

Yield: 12-14 Servings

20 55 75

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 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 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.

Nutritional Facts 1 serving (1 piece) equals 209 calories, 14 g fat (9 g saturated fat), 68 mg cholesterol, 111 mg sodium, 18 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Macaroon Cheesecake in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p68