Name: Pineapple Coconut Cheesecake
Cuisine: International
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)

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)

Pineapple Coconut Cheesecake

Ingredients

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