Meringue-Topped Coconut-Pecan Cheesecake

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Meringue-Topped Coconut-Pecan Cheesecake
(Bette Hagman's The Gluten-Free Gourmet Makes Dessert)

Crust:
1 ½ cups shredded coconut
¼ cup chopped pecans
2 tablespoons butter or margarine, melted

Filling:
Two 8 oz packages of 1/3 reduced fat cream cheese
1/3 cup maple syrup
2 tablespoons water
1 1/2 teaspoons GF vanilla
3 eggs yolks
1/2 cup chopped pecans
3 tablespoons cocoa powder (optional)

Meringue:
3 egg whites
1/8 teaspoon salt
One 7-oz jar of GF marshmallow fluff

Preheat oven to 325. Grease a 9” spring form pan on bottom and sides.

In a small plastic bag, combine the coconut and ¼ chopped pecans. Pour in the melted butter and work with your hands until the butter is distributed evenly. Pat mixture into the prepared pan. Bake for 15 minutes. Remove and raise oven temp to 350.

While crust is baking, prepare the filling: Beat the cream cheese, maple syrup, water, and vanilla until smooth. Beat in yolks until just combined. (for chocolate cheesecake, add 3 tablespoons cocoa powder) Pour over the baked crust. Place spring form pan on a baking sheet (on order to avoid over baking the crust), and bake for 25 minutes or until the custard is nearly set. Remove and sprinkle with the 1/2 cup pecans and top with Meringue.

To prepare meringue, beat the egg whites with the salt on medium until soft peaks form. Gradually add the marshmallow fluff, beating on high for about 4 minutes or until the mixture forms stiff peaks. Spread over the hot cheesecake to the edges of the pan. Return to the oven and bake for another 15 more minutes.

Cool for one hour before removing the sides of the pan. Refrigerate to chill before serving. Makes 10 -12 servings.
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