Pineapple Coconut Cheesecake

Total Time: 1 hr Preparation Time: 25 mins Cook Time: 35 mins

Ingredients

• 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
• 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 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
• 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)

Recipe

• 1 preheat oven to 325*f.
• 2 crust: spray a 9"springform pan with the cooking spray (or you may use 2 8" pie pans). mix the gingersnap crumbs, butter, and brown sugar; toss with a fork until moist. press the mix into the bottom and up against the sides of the pan. bake 10 minutes. let cool.
• 3 filling: mix filling ingredients in a food processor. process until smooth. pour into the prepared crust. place the cheese mixture into either the springform pan or into the pie pans.
• 4 bake for 25-30 minutes or until the center barely moves when pan is touched. cool to room temperature. cover and chill at least 4 hours.
• 5 bake for 25-30 minutes or until the center barely moves when pan is touched. cool to room temperature. cover and chill at least 4 hours.
• 6 pineapple sauce: combine pineapple, brown sugar and ginger in a saucepan. bring to a boil, reduce heat to simmer and cook about 15-20 minutes, stirring occaionally. cool completely.
• 7 spread pineapple sauce over pie and top with toasted coconut. enjoy!