Pineapple Coconut Cheesecake

  • Cooking spray
  • 1 1/4 cups gingersnap crumbs, ground in the food processor (about 25 cookies)
  • 3 1/2 tablespoons butter, melted
  • 1/4 cup brown sugar
  • 9 tablespoons white sugar
  • 1 1/2 cups cottage cheese (no-fat or low-fat)
  • 3/4 teaspoon coconut extract
  • 3/4 cup neufchatel cheese (1/3 less fat)
  • 2 tablespoons white flour
  • 1 1/4 teaspoons vanilla extract
  • 2 large egg
  • 2 large egg yolk
  • 1/8 teaspoon salt
  • 2 large egg white
  • 2 tablespoons white sugar
  • 1 (15 ounce) can crushed pineapple
  • 3 tablespoons brown sugar
  • 1 pinch ground ginger

Preheat the oven to 325*F.

Spray a 10" pie pan with cooking spray. Mix the gingersnap crumbs, butter, and brown sugar; toss with a fork until the mixture is moist. Press the mix into the bottom and up against the sides of the pie plate. Bake 10 minutes. Let cool.

Mix white sugar-salt (next 9 ingredients) in a blender. Process until smooth.

Place the cheese mixture in a large bowl.

Put the egg whites in a second bowl and beat until soft peaks form. Add the two tablespoons of white sugar, and continue beating until stiff peaks form. Gently fold the egg-white mixture into the cheese mixture. Pour into the prepared crust.

Bake for 25-30 minutes or until the center barely moves when the pan is touched. Cool to room temperature.

Cover and chill at least 4 hours.

Combine the pineapple, brown sugar and ginger in a saucepan. Bring to a boil, and cook about 7 minutes, stirring constantly. Cool completely. Serve with the pie. Enjoy!

  • Yields: 8-10 servings
  • Preparation Time: 1 hour
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