Coconut Pineapple Cheesecake Recipe 345

PINEAPPLE COCONUT CHEESECAKE RECIPE - (5/5)

Steps:

• 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.

COCONUT PINEAPPLE CHEESECAKE RECIPE - (3.4/5)

Steps:

• For Filling: Beat cream cheese and sugar until fluffy. Add sour cream eggs, 1 can of drained pineapple and 1/2 bag of coconut. For Crust: Pulverize the graham crackers and add the melted butter until moist. Do not soak crumbs. Press in a spring form pan on the bottom and 3/4 up the sides. Sour Cream Topping: Incorporate ingredients. Set aside Bake in a spring form pan using a graham cracker crust. Allow cake to cool 24 hours. Once it has cooled remove from spring form pan and add Sour Cream Topping. Sprinkle with remaining coconut that has been toasted and add remainder of the drained pineapple to top..

NO-BAKE CHEESECAKE WITH CARAMELIZED PINEAPPLE AND COCONUT

Steps:

• Make the caramelized pineapple: Heat a medium saucepan over medium until a drop of water sizzles on the surface. Reduce heat to medium-low and make a dry caramel by adding the sugar in an even layer. The sugar should begin melting into a clear syrup once it hits the pan. If it browns immediately, your pan is too hot and the heat should be turned down. Allow the sugar to melt, stirring with a heat-safe spatula to cover any dry spots, about 3 minutes. As the crystals melt, the syrup will change color from light to golden brown, about 5 minutes. Once melted, continue to stir and cook the syrup until it is a deep amber color, 2 to 4 minutes.
• Reduce heat to medium-low, and very carefully, to avoid splatter, add the pineapple all at once. Immediately cover with a lid to prevent the hot liquid from bubbling over. Once the bubbling slows after 1 to 2 minutes, stir the mixture to melt any hard chunks of caramel that have formed, 2 to 3 minutes. Remove from heat and allow the pineapple pieces to steep in the caramel syrup until they are infused, at least 30 minutes (or up to overnight in the refrigerator). The pineapple will turn a deeper yellow as it steeps, and will develop a more pronounced caramel taste. (Caramelized pineapple can be made up to 1 week ahead, refrigerated and stored in the syrup.) Using a fork, remove the pineapple pieces from the syrup, transfer them to a food processor to purée, or finely chop. Reserve and refrigerate the leftover caramel syrup for another use.
• Make the crust: Lightly grease and line an 8-inch square pan with parchment paper, leaving about a 2-inch overhang on two sides. In a food processor, pulse the gingersnaps until they form coarse crumbs. (Alternatively, place gingersnaps in a resealable bag and crush with a wine bottle or rolling pin.) You should have about 1 1/2 cups crumbs. Transfer crumbs to a medium bowl; stir in the melted butter, sugar and salt. The crumbs should look slightly wet and clump up when pressed together in your palm. Pour the mixture into prepared pan and spread to completely cover the bottom. Use the flat side of a measuring cup to compress, push and flatten the crumbs to cover the base and about 3/4-inch up the sides. Refrigerate while you make the filling. (Crust can be wrapped in plastic and refrigerated up to 1 day ahead.)
• Make the filling: In a small saucepan off the heat, combine 1/2 cup/120 milliliters coconut milk with the gelatin and allow to bloom, about 5 minutes. In the bowl of a stand mixer fitted with a paddle attachment, combine the cream cheese, sugar, salt, lime zest and juice on the lowest setting until smooth. Heat the coconut milk-gelatin mixture on low to melt, about 2 minutes. Remove from heat and stir in the rest of the coconut milk to cool down the mixture. Scrape down the bowl and switch to the whisk attachment. Slowly pour in the coconut milk mixture with the mixer on the lowest setting. Stop to scrape down the sides as needed. As the coconut milk incorporates, the mixer speed can gradually be increased to medium to make sure the mixture is smooth throughout.
• Pour the mixture into the prepared crust and dot the top with teaspoonfuls of the pineapple purée. Some spoonfuls will sink in to create lovely pockets of pineapple within the cream filling, which is fine! Chill at least 8 hours and up to overnight.
• To unmold, run a knife or an offset spatula along the sides of the pan to loosen the crust. Lift both sides of the parchment and move cake to a board. Slice into 9 to 12 squares with a clean, warm knife, top each square with toasted coconut if using.

PINEAPPLE CHEESECAKE

Steps:

• In a large bowl, mix cream cheese and sugar together. Stir in 1 can of pineapple and whipped topping to cream cheese mixture. Mix until smooth.
• Pour mixture into crust and top with other can of pineapple. Cover and chill for 2 hours.

PINA COLADA CHEESECAKE

Steps:

• Combine crumbs, coconut and butter in medium bowl. Press mixture on bottom and sides of 8 or 9-inch springform pan. Chill.
• Pour juice into small saucepan. Sprinkle gelatin over juice; let stand 5 minutes to soften gelatin. Cook and stir over medium heat until gelatin dissolves; remove from heat. Set aside.
• Beat together cream cheese and 3/4 cup sugar in large bowl until smooth. Beat in gelatin mixture until well blended. Beat in rum and coconut extract until smooth and blended. Gently fold in whipped topping. Spoon into prepared crust. Chill 6 hours or overnight until set.
• Combine undrained pineapple, cornstarch and remaining 2 tablespoons sugar in small saucepan. Cook and stir over medium heat until mixture boils and slightly thickens. Chill. Spoon over top of cheesecake before serving. Garnish with additional toasted coconut, if desired.

COCONUT CHEESECAKE

Steps:

• Preheat oven to 325 degrees F. Wrap outside of 9 inch diameter springform pan with
• 2 3/4-inch high sides with foil. Mix graham cracker crumbs, 1 1/2 cups coconut, 1 tablespoon lemon juice and butter in small bowl. Press mixture onto bottom and up sides of pan.
• Beat cream cheese and sugar in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Add cream of coconut, cream, 1 cup coconut, vanilla extract and lemon juice and beat until well blended. Pour filling into crust. Bake until puffed and set in center, about 1 hour 25 minutes. Transfer to rack and cool completely. Cover and refrigerate overnight.
• Cut around pan sides to loosen cake. Remove pan sides. Sprinkle remaining coconut around edge of cake.

COCONUT PINEAPPLE CHEESE CAKE

Steps:

• Mix the dry cake mix (reserving 1/2 cup), 1/2 C butter and 1 egg.
• Grease and flour a 13x9" pan.
• Press the mixture into the bottom and bake at 350 degrees until light golden brown (about 15 min).
• Beat together all the filling ingredients in a small bowl and set aside.
• Combine the 1/2 C reserved cake mix with the sugar and cornstarch for the topping.
• Stir into that the crushed pineapple, flavoring and 1 egg.
• Toast the coconut on a cookie sheet for about 5 minutes in a 375 degree oven.
• Pour the FILLING over the partially baked crust.
• Spoon the pineapple TOPPING over the filling.
• Sprinkle the toasted COCONUT over the pineapple filling.
• Bake for 350 degrees for 35-40 minutes.
• When done it should be a light golden brown and the filling should be set.
• Cool, then refrigerate for 2 hours before serving.

PINA COLADA CHEESECAKE

Steps:

• Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, combine cookie crumbs and coconut; stir in butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 8-10 minutes or until set and lightly browned. Cool on a wire rack. , In a large bowl, beat cream cheese and sugar until smooth. Beat in the cream of coconut, milk and extract. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. , Bake at 325° for 1-1/4 to 1-1/2 hours or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Thinly slice pineapple; arrange on cheesecake. Warm apple jelly; brush over pineapple. Refrigerate until chilled. Just before serving, garnish with blossoms if desired., ,