Pineapple Coconut Cheesecake

  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!

crust, cooking spray, gingersnap crumbs, butter, brown sugar, filling, sugar, cottage cheese, coconut, neufchatel cheese, white flour, vanilla, eggs, salt, sugar, topping sauce, pineapple, brown sugar, ground ginger, coconut

Taken from www.food.com/recipe/pineapple-coconut-cheesecake-297527 (may not work)

Another recipe

Switch theme