Try this unique flavor of cheesecake!
Ingredients
1 cup flaked coconut, toasted
1/2 cup ground pecans
2 tablespoons butter, melted
Filling:
3 – 8 oz. pkgs. 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 flaked coconut, toasted
Directions
-Preheat oven to 350°.
-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 the crust.
-Place the pan on a baking sheet. Bake 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 the top of the cheesecake.
-Bake 20-25 minutes longer or until the center is almost set.
-Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen. Cool 1 hour longer.
-Refrigerate overnight. Remove the sides of the pan.
-Refrigerate leftovers.
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