| 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: [email protected] 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 [email protected] 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