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Cocoa-Nut Meringue Cheesecake

 

14

Yield

1

cake

Prep

15

min

Cook

45

min

Ready

1

hrs

Trans-fat Free, Good source of fiber
 

Ingredients

Base
1 7-ounce package coconut, shredded (desiccated)
toasted
¼ cup pecans
chopped
3 tablespoons margarine
melted
Body
2 8-ounce packages cream cheese
softened
cup sugar
3 tablespoons cocoa powder
2 tablespoons water
cold
1 teaspoon vanilla extract
3 large eggs
separated
Topping
1 dash salt
*
1 7-ounce jar marshmallow cream
½ cup pecans
chopped

Directions

BASE: Combine coconut, pecans and margarine; press onto bottom of 9-inch springform pan.

BODY: Combine cream cheese, sugar, cocoa, water and vanilla, mixing at medium speed on electric mixer until well blended.

Blend in egg yolks; pour over crust.

Bake at 350℉ (180℃) for 30 minutes.

Loosen cake from rim of pan; cool before removing rim of pan.

TOPPING: Beat egg whites and salt until foamy; gradually add marshmallow cream, beating until stiff peaks form.

Sprinkle pecans on cheesecake to within ½ inch of outer edge.

Carefully spread marshmallow creme mixture over top of cheesecake to seal.

Bake at 350℉ (180℃) for 15 minutes.

Cool.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 125g (4.4 oz)
Amount per Serving
Calories 46472% of calories from fat
 % Daily Value *
Total Fat 37g 57%
Saturated Fat 11g 56%
Trans Fat 0g
Cholesterol 175mg 58%
Sodium 218mg 9%
Total Carbohydrate 10g 10%
Dietary Fiber 4g 17%
Sugars g
Protein 18g
Vitamin A 15% Vitamin C 1%
Calcium 6% Iron 12%
* based on a 2,000 calorie diet How is this calculated?

 

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