Pineapple Coconut Cheesecake |
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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 16 |
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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! Ingredients:
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 |
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 |
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) |
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!
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