MERINGUE CHEESECAKE WITH COCONUT AND NUTS

Meringue Cheesecake with Coconut and Nuts image

Bake a coco-nutty meringue cheesecake with a recipe from My Food and Family. This delicious meringue cheesecake calls for coconut and peanuts.

Provided by My Food and Family

Categories Dairy

Time 6h45m

Yield 12 servings

Number Of Ingredients 11

Ingredients

1-1/4 cups BAKER'S ANGEL FLAKE Coconut
3/4 cup finely chopped almonds, divided
2 Tbsp. butter, melted
2 pkg. (8 oz. each) PHILADELPHIA Neufchatel Cheese, softened
1 cup sugar, divided
3 Tbsp. unsweetened cocoa powder
2 Tbsp. milk
1 tsp. almond extract
4 eggs, separated
1 tsp. vanilla
1/2 tsp. cream of tartar

Steps:

Heat oven to 350°F.
Combine coconut, 1/4 cup nuts and butter; press onto bottom of 8-inch springform pan sprayed with cooking spray. Bake 10 to 12 min. or until lightly browned. Cool.
Meanwhile, beat Neufchatel and 1/2 cup sugar in large bowl with mixer until blended. Add cocoa powder, milk and almond extract; mix well. Add egg yolks, 1 at a time, mixing on low speed after each just until blended.
Pour Neufchatel mixture over crust. Bake 25 to 30 min. or until center is almost set. Meanwhile, beat egg whites, vanilla and cream of tartar in large bowl with mixer on medium speed until soft peaks form. Add remaining sugar, 1 Tbsp. at a time, beating on high speed 5 to 6 min. or until stiff peaks form.
Remove cheesecake from oven. Reduce oven temperature to 325°F. Sprinkle cheesecake with remaining nuts. Cover with egg whites, spreading to edge of pan to completely cover top of cheesecake.
Return cheesecake to oven; bake 30 min. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

Nutrition Facts : Calories 300, Fat 20 g, SaturatedFat 11 g, TransFat 0.5 g, Cholesterol 90 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 8 g