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Pineapple Coconut CheeseCake

By

Pie

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Ingredients

  • CRUST
  • 1 1/4 cups gingersnaps crumbs, ground in food processor (about 25 cookies)
  • 3 1/2 tablespoons butter melted
  • 1/4 cup brown sugar
  • FILLING
  • 9 tablespoons sugar
  • 1 1/2 cups FAT FREE cottage cheese
  • 3/4 teaspoon coconut extract
  • 3/4 cup 4 oz. 1/3 less fat cream cheese
  • 2 tablespoons all purpose flour
  • 1 1/4 teaspoons vanilla extract
  • 2 large eggs
  • 2 large egg yolk
  • 1/8 teaspoon salt
  • 2 large egg whites
  • 2 tablespoons sugar
  • SAUCE
  • 1 15 1/2-ounce can crushed pineapple
  • 3 tablespoons brown sugar
  • Generous pinch ground ginger

Details

Servings 10
Preparation time 30mins
Cooking time 90mins

Preparation

Step 1

1. Preheat oven to 325°F.

Crust:
2. Spray 10" pie pan with cooking spray. Combine first three ingredients; toss with a fork until moist. Press into bottom and against sides of pie plate. Bake for 10 minutes. Let cool.

Filling:
3. Combine first 9 ingredients (through salt) in a blender, and process until smooth.
4. Place cheese mixture in a large bowl.
5. Place egg whites in a second bowl; beat until soft peaks form. Add 2 tablespoons sugar, continue beating until stiff peaks form. Gently fold egg white mixture into cheese mixture; pour into prepared crust.
6. Bake for 25–30 minutes or until center barely moves when pan is touched. Cool to room temperature. Cover and chill at least 4 hours.

To prepare sauce, combine pineapple, brown sugar and ginger in a saucepan; bring to a boil. Cook about 7 minutes, stirring constantly. Cool completely. Serve with pie.

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