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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
  • Total Time
    Prep: 20 min. Bake: 55 min. + chilling
  • Makes
    12-14 servings

Ingredients

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