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Cocoa-Nut Meringue Cheesecake2

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Submitted by crackhead

YIELD

1 cake

PREP

15 min

COOK

45 min

READY

1 hrs

Ingredients

base
1 1
PACKAGE PACKAGE COCONUT, SHREDDED (DESICCATED)
toasted, 7 ounces *
¼ 59
CUP ML PECANS
chopped
3 45
TABLESPOONS ML MARGARINE
melted
body
16 462.4
OUNCES ML/G CREAM CHEESE
soften
79
CUP ML SUGAR
3 45
TABLESPOONS ML COCOA POWDER
2 3E+1
TABLESPOONS ML WATER
cold
1 5
TEASPOON ML VANILLA EXTRACT
3 3
LARGE LARGE EGGS
separated
topping
1 1
D D SALT *
7 202.3
OUNCES ML/G MARSHMALLOW CREAM
½ 118
CUP ML 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 Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 262g (9.2 oz)
Amount per Serving
Calories 953 68% 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?
Trans-fat Free, Good source of fiber
 

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