Pineapple Coconut Cheesecake Recipe #297527
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!
by Sharon123
1 hour | 25 min prep
8 -10 servings
Crust
- cooking spray
- 1 1/4 cups gingersnap crumbs, ground in the food processor (about 25 cookies)
- 3 1/2 tablespoons butter, melted
- 1/4 cup brown sugar
Filling
- 3/4-1 cup sugar
- 1 1/2 cups cottage cheese (no-fat or low-fat)
- 1 1/2 teaspoons coconut extract
- 3/4 cup neufchatel cheese (1/3 less fat)
- 2 tablespoons white flour
- 1 1/4 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)
- 1/8 teaspoon salt
- 2 tablespoons sugar
Topping Sauce
- 2 (15 ounce) cans crushed pineapple
- 6 tablespoons brown sugar
- 2 pinches ground ginger
- 1/2 cup shredded sweetened coconut, toasted to garnish (or more if desired)
- 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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5 stars