nutritional info
Serving Size 1 slice, 1/16 of cake, Calories Per Serving 310, Total Fat 20g, Total Fat Pct Daily Value 31g, Calories From Fat 180g, Saturated Fat 10g, Saturated Fat Pct Daily Value 50g, Trans Fat 0g, Cholesterol 80mg, Cholesterol Pct Daily Value 27mg, Sodium 200mg, Sodium Pct Daily Value 8mg, Carbohydrates 29g, Carbohydrates Pct Daily Value 10g, Dietary Fiber 1g, Dietary Fiber Pct Daily Value 4g, Sugar 24g, Protein 6g;Percent Daily Value*: Vitamin A 10%, Calcium 10%, Vitamin C 15%, Iron 4%.
ingredients
- GRAHAM CRUST
- 1 1/4 cup graham cracker crumbs
- 1/2 cup flaked coconut, toasted
- 1/2 cup toasted, finely chopped pecans
- 2 tablespoon firmly packed brown sugar
- 1/2 cup butter, melted
- CHEESECAKE FILLING:
- 2 (8 oz.) package cream cheese, softened
- 1 (14 oz.) can Magnolia® Sweetened Condensed Milk
- 3 large eggs
- 1/4 cup frozen orange juice concentrate, thawed
- 1 (8 oz.) can juice-packed crushed pineapple, well drained
- Canned sliced pineapple and maraschino cherries, well drained
instructions
- HEAT oven to 300°F. Combine graham cracker crumbs, coconut, pecans, brown sugar and butter. Press firmly on bottom and halfway up side of 9-inch springform pan.
- BEAT cream cheese in large bowl until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and orange juice concentrate. Mix until blended. Stir in crushed pineapple. Pour into prepared pan.
- BAKE 60 to 65 minutes or until center is set. Cool to room temperature. Chill for several hours. Carefully remove sides of pan. Garnish with sliced pineapple and cherries.
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