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Cocoa-Nut Meringue Cheesecake2

 

19

Yield

1

cake

Prep

15

min

Cook

45

min

Ready

1

hrs

Trans-fat Free, Good source of fiber
 

Ingredients

base
1 package coconut, shredded (desiccated)
toasted, 7 ounces
*
¼ cup pecans
chopped
3 tablespoons margarine
melted
body
16 ounces cream cheese
soften
cup sugar
3 tablespoons cocoa powder
2 tablespoons water
cold
1 teaspoon vanilla extract
3 large eggs
separated
topping
1 d salt
*
7 ounces 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, 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 creme, 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, 15 minutes.

Cool.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 262g (9.2 oz)
Amount per Serving
Calories 95368% of calories from fat
 % Daily Value *
Total Fat 73g 112%
Saturated Fat 34g 168%
Trans Fat 0g
Cholesterol 286mg 95%
Sodium 552mg 23%
Total Carbohydrate 22g 22%
Dietary Fiber 4g 18%
Sugars g
Protein 34g
Vitamin A 43% Vitamin C 1%
Calcium 14% Iron 19%
* based on a 2,000 calorie diet How is this calculated?

 

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