Pineapple Coconut Cheesecake

READY IN: 1hr
Nasseh
Recipe by Sharon123

This cheesecake is sure to please! It has a luscious blend of pineapple, coconut and ginger! Adapted from Source magazine put out by Sam's Club. Note: this recipe has been updated and tweeked a little more!

Top Review by Nasseh

This was my first time making a cheesecake. The directions were simple & easy to follow. But my cheesecake took 45 minutes to cook. I used gingersnaps for the crust as it called for but I think the flavor was a little overpowering for this cheesecake. Next time I may do half gingersnaps & half graham crackers. I do not like cottage cheese so at the suggestion of my friend who is a cheesecake expert I used sour cream instead. Since the other review said they really couldn't taste the coconut in the cake I add 1/2 cup of shredded coconut to the filling. Overall, this was a tasty cheesecake. Thanks

Ingredients Nutrition

  • Crust

  • cooking spray
  • 1 14 cups gingersnap crumbs, ground in the food processor (about 25 cookies)
  • 3 12 tablespoons butter, melted
  • 14 cup brown sugar
  • Filling

  • 34-1 cup sugar
  • 1 12 cups cottage cheese (no-fat or low-fat)
  • 1 12 teaspoons coconut extract
  • 34 cup neufchatel cheese (1/3 less fat)
  • 2 tablespoons white flour
  • 1 14 teaspoons vanilla extract
  • 4 large eggs (If you want a fluffier cheesecake separate 2 of the eggs, whipping egg whites till soft peaks form a)
  • 18 teaspoon salt
  • 2 tablespoons sugar
  • Topping Sauce

  • 2 (15 ounce) cans crushed pineapple
  • 6 tablespoons brown sugar
  • 2 pinches ground ginger
  • 12 cup shredded sweetened coconut, toasted to garnish (or more if desired)

Directions

  1. Preheat oven to 325*F.
  2. CRUST: Spray a 9"springform pan with the cooking spray (or you may use 2 8" pie pans). Mix the gingersnap crumbs, butter, and brown sugar; toss with a fork until moist. Press the mix into the bottom and up against the sides of the pan. Bake 10 minutes. Let cool.
  3. FILLING: Mix filling ingredients in a food processor. Process until smooth. Pour into the prepared crust. Place the cheese mixture into either the springform pan or into the pie pans.
  4. Bake for 25-30 minutes or until the center barely moves when pan is touched. Cool to room temperature. Cover and chill at least 4 hours.
  5. Bake for 25-30 minutes or until the center barely moves when pan is touched. Cool to room temperature. Cover and chill at least 4 hours.
  6. PINEAPPLE SAUCE: Combine pineapple, brown sugar and ginger in a saucepan. Bring to a boil, reduce heat to simmer and cook about 15-20 minutes, stirring occaionally. Cool completely.
  7. Spread pineapple sauce over pie and top with toasted coconut. Enjoy!

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a