Pineapple Coconut Cheesecake Recipes

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.

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.

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..

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.

Steps:

• Preheat oven to 325*F.
• 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.
• 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.
• 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.
• 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.
• 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.
• Spread pineapple sauce over pie and top with toasted coconut. Enjoy!

Steps:

• 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.