More Great Recipes: Cheesecake

Coconut 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, finely chopped
3 pkgs. (8 oz. each) cream cheese
3/4 cup sugar
3 tablespoons cornstarch
3 large eggs
1 egg yolk
2 tablespoons sour cream
1 teaspoon vanilla extract
2 teaspoons lemon juice
1/2 cup crushed pineapple, well drained
Pineapple Glaze:
1 cup pineapple preserves
1 teaspoon cornstarch
2 teaspoons lemon juice
2 tablespoons coconut
4 teaspoons toasted finely chopped almonds

Crust: Mix the coconut and butter well and press into the bottom of a 9-in. cheesecake greased pan. Sprinkle the crust with the toasted almonds. Bake for 12-15 minutes at 350ºF.

Filling: Beat the cream cheese, sugar, and cornstarch. Add the eggs and yolk, beating well after each addition. Stir in the sour cream and vanilla and almond extracts. Add the lemon juice and pineapple. Pour into the coconut crust. Bake at 350ºF for 15 minutes, reduce the heat to 200ºF and bake for 2 hours. Remove from the oven and run a knife around the inside edge of the pan. Turn the heat "Off" and return the cake to the oven to rest for another 2 hours.

Pineapple Glaze: Heat the preserves, cornstarch and lemon juice. Cook over low heat for about 2 minutes. Spread hot topping over the cheesecake and sprinkle with the coconut and chopped almonds. Chill well.

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