tropical coconut cheesecake with sauteed pineapple

★★★★★ 1
a recipe by
Brenda Washnock
Negaunee, MI

This tropical coconut cheesecake tastes like you fussed when you really didn't, it's sure to impress. I love the pineapple topping with the crunch of toasted coconut flakes with the creamy cheesecake.

★★★★★ 1
serves 12
prep time 40 Min
cook time 1 Hr 15 Min
method Bake

Ingredients For tropical coconut cheesecake with sauteed pineapple

  • 1 c
    crushed graham crackers
  • 1/4 c
    sweetened toasted coconut
  • 1 lg
    egg white
  • 1/4 c
    butter, melted
  • 2 Tbsp
    granulated sugar
  • 3/4 c
    granulated sugar
  • 2 Tbsp
    cornstarch
  • 24 oz
    cream cheese, room temperature
  • 3 lg
    eggs
  • 1/2 c
    coconut milk, unsweetened
  • 2 tsp
    coconut emulsion
  • 1 md
    pinepple, peeled, cored, sliced and diced
  • 1 c
    unsweetened coconut flakes, toasted
  • 1 Tbsp
    unsalted butter

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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