More Great Recipes: Cheesecake

Coconut Crusted Pineapple Almond Cheesecake

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By kc10
Member since 2006

Serves | Prep Time | Cook Time


2 cups coconut
3 tablespoons butter
4 teaspoons almonds, toasted and finely chopped

Mix the butter into the coconut and press into a 9" springform pan. Sprinkle the crust with the toasted almonds. Bake at 350 for 12-15 minutes.

24 oz cream cheese
3/4 cup sugar( used 1/2 cup)
3 tablespoons cornstarch
3 large eggs plus 1 egg yolk
2 tablespoons sour cream ( used plain yogurt)
1 teaspoons vanilla extract
1/2 teaspoon almond extract
2 teaspoons lemon juice
1/2 cup crushed pineapple, drained very well

Beat the cream cheese, sugar and cornstarch. Add the eggs and the yolk. beat well. Stir in the sour cream and both extracts. Add the lemon juice and pineapple. Mix well. Bake at 350ºF for 15 minutes then reduce the oven temp to 200ºF and bake for 2 hours. Remove from the oven and run a knife around the cake pan. Turn the heat "Off" and return the cake to the oven to rest for another hour( Did not do this part of the recipe)

Pineapple Glaze:

1 cup pineapple preserves

1 teaspoon cornstarch

2 teaspoons lemon juice

2 tablespoons coconut

4 teaspoons finely toasted chopped almonds

Heat the preserves, cornstarch and lemon juice. Cook over low heat till thick and smooth. Spread the hot topping over the cake. Sprinkle with the coconut and almonds.

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