My husband, Avi, loves Pineapple and he loves Coconut and this cheesecake recipe pairs them both together in a delicious way. This recipe is the perfect choice for a special occasion or for those hot summer days. It is a refreshing change from traditional cheesecake with its topical look and flavors.
1 1/4 cup graham cracker crumbs
1/2 cup flaked coconut, toasted
1/2 cup toasted, finely chopped pistachio nuts
2 T brown sugar
1/4 cup margarine or butter, melted
2 (8 oz) packages of cream cheese, softened
1 (14 oz )can sweetened condensed milk
3 eggs, beaten
1/4 cup frozen orange-pineapple juice concentrate, thawed
1 (20 oz) can crushed pineapple in juice, well drained (reserve 1/2 cup of juice)
1 (8 oz) container sour cream, room temperature
2 T sugar
1 1/2 t cornstarch
Preheat oven to 300 degrees.
Combine crumbs, coconut, nuts, brown sugar and margarine. Press firmly on bottom and halfway up the side of a 9 inch spring form pan.
In large mixer bowl, beat cheese until fluffy. Gradually beat in condensed milk until smooth. Add eggs and juice concentrate, mix well.
Stir in 3/4 c of pineapple. Pour into prepared pan. Bake 1 hour and 5 minutes or until center is set.
Spread top with sour cream. Bake 5 minutes longer then remove from oven and cool.
In small saucepan, combine granulated sugar and cornstarch.
Gradually add reserved pineapple juice and stir well. Stir in remaining pineapple. Cook and stir over medium heat until thickened.
Once cooled spread pineapple topping over cheesecake.
Served chilled and refrigerate leftovers.
Do you have any cheesecake recipes you would like to share with us? If you try this one, please let us know how it turned out.