Directions:
- In a small bowl, combine the coconut and pecans; stir in butter. Press onto the bottom of a greased 9-in. springform pan; set aside.
- In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Beat in extracts just until blended. Pour over crust. Place pan on a baking sheet.
- Bake at 350° for 35 minutes. In a small bowl, beat egg white and vanilla until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold in coconut. Carefully spread over top of cheesecake.
- Bake 20-25 minutes longer or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Refrigerate leftovers. Yield: 12-14 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 357 Kcal (1495 kJ) | ||
| Calories from fat | 253.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.2g | 43% | |
|---|---|---|---|
| Cholesterol | 53.8mg | 18% | |
| Sodium | 55.68mg | 2% | |
| Potassium | 254.91mg | 5% | |
| Total Carbs | 24.63g | 8% | |
| Sugars | 8.81g | 35% | |
| Dietary Fiber | 0.89g | 4% | |
| Protein | 4.81g | 10% | |
| Vitamin C | 0.8mg | 1% | |
| Iron | 1.5mg | 8% | |
| Calcium | 30mg | 3% | |
| Amount Per 100 g | |||
| Calories | 476.7 Kcal (1996 kJ) | ||
| Calories from fat | 338.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.65g | 43% | |
|---|---|---|---|
| Cholesterol | 71.85mg | 18% | |
| Sodium | 74.34mg | 2% | |
| Potassium | 340.38mg | 5% | |
| Total Carbs | 32.89g | 8% | |
| Sugars | 11.77g | 35% | |
| Dietary Fiber | 1.18g | 4% | |
| Protein | 6.43g | 10% | |
| Vitamin C | 1mg | 1% | |
| Iron | 2mg | 8% | |
| Calcium | 40mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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