Ingredients for Pineapple Coconut Cheesecake
- Cooking Spray
- Gingersnap Crumbs
- 6 tablespoons (3 ounces) melted unsalted butter
- Brown Sugar
- 1 ½ cups granulated sugar
- Cottage Cheese
- Coconut Extract
- Neufchatel Cheese
- White Flour
- Vanilla Extract
- 4 large eggs
- Salt
- Crushed Pineapple
- Ground Ginger
- Sweetened Coconut
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How to Make Pineapple Coconut Cheesecake
- Preheat oven to 350°F (175°C). Prepare a 9-inch springform pan by greasing and flouring it.
- In a medium bowl, combine the crushed graham crackers, melted butter, and sugar. Press firmly into the bottom of the prepared pan to create the crust.
- In a large bowl, beat cream cheese until smooth and creamy. Gradually add sugar, beating until well combined.
- Beat in eggs one at a time, then stir in the sour cream, pineapple puree, coconut extract, and grated ginger.
- Pour the batter over the graham cracker crust.
- Place the springform pan in a larger roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan (this creates a water bath for even baking).
- Bake for 60 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Remove from the oven and let cool completely on a wire rack.
- Once completely cool, refrigerate for at least 4 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
253g
Fat
36g
Carbs
29g
