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Cocoa Nut Meringue Cheesecake

  Flaked coconut 7 Ounce, toasted (1 Package)
  Chopped pecans 1⁄4 Cup (4 tbs)
  Margarine 3 Tablespoon, melted
  Cream cheese 16 Ounce, softened (2 Packages Of 8 Ounce Each)
  Sugar 1⁄3 Cup (5.33 tbs)
  Cocoa 3 Tablespoon
  Water 2 Tablespoon
  Vanilla 1 Teaspoon
  Eggs 3 , separated
  Salt 1 Dash
  Marshmallow creme 7 Ounce (1 Jar)
  Chopped pecans 1⁄2 Cup (8 tbs)

Combine coconut, pecans and margarine; press onto bottom of 9-inch springform pan.
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.
Beat egg whites and salt until foamy; gradually add marshmallow creme, beating until stiff peaks form.
Sprinkle pecans over cheesecake to within 1/2 inch of outer edge.
Carefully spread marshmallow creme mixture over top of cheesecake to seal.
Bake at 350°, 15 minutes.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5042 Calories from Fat 3458

% Daily Value*

Total Fat 402 g618.5%

Saturated Fat 221 g1105.2%

Trans Fat 0 g

Cholesterol 1133.3 mg377.8%

Sodium 1968.1 mg82%

Total Carbohydrates 342 g114.1%

Dietary Fiber 55.5 g222%

Sugars 237.7 g

Protein 76 g152.4%

Vitamin A 162.5% Vitamin C 6.6%

Calcium 69.6% Iron 108.2%

*Based on a 2000 Calorie diet

Cocoa Nut Meringue Cheesecake Recipe