Coconut Cheesecake with Pineapple Chunks
Baking and Desserts • American
Description
Coconut cheesecake with pineapple chunks
Ingredients
- Chocolate Gingerbread Cookies 10 oz
- Butter 5 oz
- Semi-soft cream cheese 20 oz
- Sugar 10 oz
- Farm fresh eggs 3 pieces
- Canned Pineapple Chunks 15 oz
- Desiccated coconut 5 oz
Step-by-Step Guide
Step 1
Melt the butter and let it cool.
Step 2
Crush the cookies and add the melted butter. Mix thoroughly. Press this mixture into the bottom of a baking pan and compact it tightly. Place the pan with the crust in the freezer while preparing the filling.
Step 3
Drain the pineapple and chop it finely.
Step 4
Mix the cream cheese with powdered sugar. Beat in the eggs, mixing after each addition.
Step 5
Add the pineapple chunks and 3/4 cup of shredded coconut, and mix one last time. Pour the filling into the chilled crust and bake for about 50 minutes.
Step 6
First, let the cheesecake cool in the oven with the door open, then remove it. Sprinkle with the remaining shredded coconut.
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