Macaroon Cheesecake Recipe

5 2 1
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Macaroon Cheesecake Recipe

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5 2 1
Publisher Photo
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
Recommended: Top 10 Dessert Bars
MAKES:
12-14 servings
TOTAL TIME:
Prep: 20 min. Bake: 55 min. + chilling
MAKES:
12-14 servings
TOTAL TIME:
Prep: 20 min. Bake: 55 min. + chilling

Ingredients

  • 1 cup flaked coconut, toasted
  • 1/2 cup ground pecans
  • 2 tablespoons butter or margarine, melted
  • FILLING:
  • 3 packages (8 ounces each) cream cheese, softened
  • 1/2 cup sugar
  • 3 eggs
  • 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 bowl, combine the coconut and pecans; stir in butter. Press onto the bottom of a greased 9-in. springform pan; set aside. In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs, beating 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 add sugar, beating 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 sire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Yield: 12-14 servings.
Originally published as Macaroon Cheesecake in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p68

Nutritional Facts

1 piece: 209 calories, 14g fat (9g saturated fat), 68mg cholesterol, 111mg sodium, 18g carbohydrate (16g sugars, 1g fiber), 4g protein.

  • 1 cup flaked coconut, toasted
  • 1/2 cup ground pecans
  • 2 tablespoons butter or margarine, melted
  • FILLING:
  • 3 packages (8 ounces each) cream cheese, softened
  • 1/2 cup sugar
  • 3 eggs
  • 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
  1. In a bowl, combine the coconut and pecans; stir in butter. Press onto the bottom of a greased 9-in. springform pan; set aside. In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs, beating 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.
  2. In a small mixing bowl, beat egg white and vanilla until soft peaks form. Gradually add sugar, beating 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 sire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Yield: 12-14 servings.
Originally published as Macaroon Cheesecake in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p68

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MY REVIEW
KC10 User ID: 223386 126838
Reviewed Jun. 9, 2008

"Thanks to Ms purplechef, I, too, have had the distinct pleasure of trying this awesome cheesecake! Definitely a keeper!!!"

MY REVIEW
purplechef User ID: 883186 40285
Reviewed Jun. 6, 2008

"This is a such a great cheesecake! My family and friends went nuts over this! It's already in my keeper book!"

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