Hawaiian Cheesecake

By Jaclyn

Ingredients

• Coconut Crust:
• 13/4 Graham Cracker Crumbs
• 1/3 cup margarine, melted
• 1/4 cup toasted flaked coconut
• 1 1/4 cups sugar
• Filling:
• 1 container (16 oz) low-fat cottage cheese
• 1 package (8 oz) light cream cheese, softened
• 1/4 cup plus 2 Tbl. flour
• 1 1/4 sugar
• 1/4 tsp. salt
• 4 egg whites
• 1 tsp. vanilla
• 1 cup canned unsweetened crushed pineapple, drained
• Topping:
• 2 cans (8oz) crushed pineapple in syrup
• 2 Tbl. sugar
• 1 Tbl. cornstarch

Preparation

Step 1

Crust:
- Combine ingredients.
- Mix well.
- Press mixture evenly over bottom and up sides of an 8 or 9 inch pan.
- Fill with filling.

Filling:
- Process cottage cheese and cream cheese in a food processor until mixture is smooth.
- Add flour, sugar salt, egg whites and vanilla.
- Whirl until all items are well blended.
- Stir in pineapple.
- Pour into prepared pan.
- Place pan on baking sheet.

- Bake in preheated 325 degree oven for 1 hour.
- Turn off oven.
- Let cheesecake stand in oven with door slightly open 1 hour.
- Remove pan to rack to cool completely.
- When cool, spread topping over cheesecake.
- Store in refrigerator.
- Gently loosen sides of cake.
- Remove sides of pan and serve.

Topping:
- Combine ingredients in saucepan.
- Stir until cornstarch dissolves.
- Cook over medium heat, stirring, until sauce boils and thickens slightly.
- Chill.
- Spoon sauce over top of cheesecake.