Pineapple Delight Cheesecake
- 1 1/3 cups graham cracker crumbs
- 1/4 cup Land O Lakes Butter, melted
- 2 tablespoons sugar
- 1 cup sugar
- 4 (8-ounce) packages cream cheese, softened
- 4 Land O Lakes Eggs
- 1 cup sour cream
- 1 cup sweetened flaked coconut
- 1 (20-ounce) can crushed pineapple in juice, well-drained
- 1/2 cup sweetened flaked coconut, toasted
- 1 teaspoon freshly grated orange zest
- Heat oven to 325F.
- Combine all crust ingredients in bowl.
- Press crumb mixture evenly onto bottom of ungreased 9-inch springform pan.
- Bake 10 minutes.
- Cool completely.
- Combine 1 cup sugar and cream cheese in bowl.
- Beat at medium speed, scraping bowl often, until creamy.
- Continue beating, adding 1 egg at a time, beating well after each addition.
- Add sour cream, 1 cup coconut and drained pineapple.
- Continue beating, scraping bowl often, until well mixed.
- Spoon cream cheese mixture into prepared crust.
- Bake 70-90 minutes or until set 2 inches from edge of pan.
- Sprinkle top with 1/4 cup toasted coconut.
- Turn off oven; leave cheesecake in oven 2 hours.
- Loosen sides of cheesecake from pan by running knife around inside of pan.
- Cover; refrigerate 8 hours or overnight.
- Sprinkle with remaining toasted coconut and orange zest.
graham cracker crumbs, butter, sugar, sugar, cream cheese, o lakes eggs, sour cream, coconut, pineapple, coconut, freshly grated orange zest
Taken from www.landolakes.com/recipe/98/pineapple-delight-cheesecake (may not work)