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Macaroon Cheesecake

 Macaroon Cheesecake
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
12-14 ServingsPrep: 20 min. Bake: 55 min. + chilling


  • 1 cup flaked coconut, toasted
  • 1/2 cup ground pecans
  • 2 tablespoons butter, melted
  • 3 packages (8 ounces each) cream cheese, softened
  • 1/2 cup sugar
  • 3 eggs, lightly beaten
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 1/4 teaspoon McCormick® Pure Almond Extract
  • 1 egg white
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 1/3 cup sugar
  • 2/3 cup flaked coconut, toasted


  • 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

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Macaroon Cheesecake (continued)

Directions (continued)

  • 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.