MACAROON CHEESECAKE

Macaroon Cheesecake image

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

Provided by Taste of Home

Time 1h15m

Yield 12-14 servings.

Number Of Ingredients 14

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

Steps:

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 : Calories 209 calories, Fat 14g fat (9g saturated fat), Cholesterol 68mg cholesterol, Sodium 111mg sodium, Carbohydrate 18g carbohydrate (16g sugars, Fiber 1g fiber), Protein 4g protein.