Pineapple Coconut Cheesecake Recipe

Name: Pineapple Coconut Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 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)

Servings: persons

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)

1
["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!"]

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Crust, cooking spray, 1 1/4 cups gingersnap crumbs, ground in the food processor (about 25 cookies), 3 1/2 tablespoons butter, melted, and more.

Yes, Pineapple Coconut Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pineapple Coconut Cheesecake

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