Pineapple Coconut Cheesecake

Recipe by Sharon123
READY IN: 1hr
YIELD: 8-10
UNITS: US

INGREDIENTS

Nutrition
  • Crust
  • cooking spray
  • 1 14
    cups gingersnap crumbs, ground in the food processor (about 25 cookies)
  • 3 12
    tablespoons butter, melted
  • 14
  • 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)
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DIRECTIONS

  • Preheat oven to 325*F.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Spread pineapple sauce over pie and top with toasted coconut. Enjoy!
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