| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Philadelphia | Pie | 10 | Servings |
INGREDIENTS
| 7 | oz | Flaked coconut, toasted |
| 1/4 | c | Pecans, chopped |
| 3 | T | Margarine, melted |
| 16 | oz | Cream cheese |
| 1/3 | c | Sugar |
| 3 | T | Cocoa |
| 2 | T | Water |
| 1 | t | Vanilla |
| 3 | Eggs, separated | |
| 7 | oz | Marshmallow cream |
| 1 | pn | Salt |
| 1/2 | c | Pecans, chopped |
INSTRUCTIONS
Date: Mon, 19 Feb 96 07:44:59 PST From: eboyd@shentel.net Combine toasted coconut; nuts and margarine; press onto bottom of a 9 inch springform pan. Combine softened cream cheese, sugar, cocoa, water and vanilla, mixing on electric mixer until well blended. Blend in egg yolks; pour over crust. Bake at 350F, 30 minutes. Loosen cake from rim of pan. Cool; remove rim. Beat remaining egg whites and salt until soft peaks form. Gradually add marshmallow cream, beating until stiff peaks form. Sprinkle nuts on top of cheesecake to within 1/2 inch of edge. Carefully spread marshmallow cream mixture over the top of the cheesecake to seal. Bake at 350 F, 15 minutes. Cool. 100th Anniversary Philadelphia Brand Cream Cheese Cookbook MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #56 From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 449
Calories From Fat: 278
Total Fat: 32.1g
Cholesterol: 105.7mg
Sodium: 314.9mg
Potassium: 216.5mg
Carbohydrates: 36.7g
Fiber: 3.3g
Sugar: 25.2g
Protein: 6.5g