Pineapple Coconut CheeseCake

Photo by Patrina S.

PREP TIME

30

minutes

TOTAL TIME

90

minutes

SERVINGS

10

servings

PREP TIME

30

minutes

TOTAL TIME

90

minutes

SERVINGS

10

servings

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

Directions

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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