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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 12 |
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Easy to prepare with a delicious coconut crust. Ingredients:
1 3/4 cups flaked coconut |
2 tablespoons butter or 2 tablespoons margarine, melted |
3 (8 ounce) packages cream cheese, softened |
1 cup sugar |
2 tablespoons all-purpose flour |
1 cup sour cream (8 ounces) |
1 teaspoon vanilla extract |
3 eggs |
1 tablespoon sugar |
1 tablespoon cornstarch |
2 (8 ounce) cans crushed pineapple, undrained |
1 drop yellow food coloring |
Directions:
1. In a bowl, combine the coconut and butter; mix well.
2. Press onto the bottom of a greased 9-in. springform pan.
3. Bake at 350° for 10 minutes.
4. Cool on a wire rack.
5. In a large mixing bowl, combine the cream cheese, sugar and flour until smooth.
6. Beat in sour cream and vanilla until blended.
7. Add eggs; beat on low speed just until combined.
8. Pour into crust.
9. Place pan on a baking sheet.
10. Bake at 350° for 45-50 minutes or until center is almost set (top of cheesecake may crack).
11. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
12. Refrigerate overnight.
13. For sauce, combine the sugar and cornstarch in a large saucepan.
14. Stir in the pineapple.
15. Bring to a boil; cook and stir for 2 minutes or until thickened.
16. Add food coloring if desired.
17. Cover and refrigerate overnight.
18. Remove sides of springform pan.
19. Spread pineapple sauce over cheesecake.
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