tropical coconut cheesecake with sauteed pineapple

How To Make tropical coconut cheesecake with sauteed pineapple

• 1

  Preheat oven to 350 degrees. Coat a 9 inch springform pan with cooking spray.
• 2

  Crust: In a large bowl combine the graham cracker crumbs, 1/4 cup toasted coconut, egg white, melted butter and 2 tablespoons sugar. Press the mixture with your hand into the bottom of the prepared pan. Wrap the bottom of the prepared pan in aluminum foil to seal as this will be set in water later, set aside.
• 3

  Filling: In a large bowl combine 3/4 cup sugar and cornstarch. Using a hand mixer at medium speed add the cream cheese, mixing until smooth. Add the eggs on at a time and then mix for about 3 minutes or until smooth.
• 4

  Pour the batter into the prepared pan and set in a larger pan. Place in the oven and fill the larger pan with enough water to come 3/4 inch up the sides of the springform pan. Bake for 1 to 1 and 1/4 hours until golden brown and set in the middle. Let cool to room temperature then refrigerate for an hour before slicing.
• 5

  In a large skillet melt 1 tablespoon unsalted butter at medium high heat then add the pineapple chunks and saute until there are some brown edges, remove from heat and bring to room temperature.
• 6

  Serve: Slice the cheesecake into 12 slices, top each slice with a generous portion of pineapple chunks and then sprinkle with unsweetened toasted coconut flakes.
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