Pineapple Cheesecake Recipe

Pineapple Delight Cheesecake For Passover

This luscious tropical cheesecake recipe can be made ahead of time for easy entertaining.

30 min.prep time 11:40total time
12 servings
000 Ratings

Ingredients

Crust

1/3 cup matzo meal
1/3 cup potato starch
1/4 cup firmly packed brown sugar

Filling

1 cup sugar
4 (8-ounce) packages cream cheese, softened
1 cup sour cream
1 cup sweetened flaked coconut
1 (20-ounce) can crushed pineapple in juice, well-drained

Topping

1/2 cup sweetened flaked coconut, toasted
1 teaspoon freshly grated orange zest

Directions

Heat oven to 325°F. 

Place all crust ingredients except butter in food processor bowl fitted with metal blade. Cover; process 30-60 seconds or until ingredients are mixed. Add butter; process just until mixed. Press crumb mixture evenly onto bottom of ungreased 9-inch springform pan. Bake 10 minutes. Cool completely. 

Combine 1 cup sugar and cream cheese in large bowl. Beat at medium speed, scraping bowl often, 3-4 minutes or until creamy. Continue beating, adding eggs one at a time and beating well after each addition. Add sour cream, 1 cup coconut and drained pineapple. Continue beating, scraping bowl often, until well mixed. 

Spoon cream cheese mixture into prepared crust. Bake 70-90 minutes or until set 2 inches from edge of pan. Sprinkle top with 1/4 cup toasted coconut. Turn off oven; leave cheesecake in oven 2 hours. 

Loosen sides of cheesecake from pan by running knife around inside of pan. Cover; refrigerate 8 hours or overnight. Sprinkle with remaining toasted coconut and orange zest.

Recipe Tip

Kosher products for Passover are available at specialty food markets.

Nutrition Facts (1 serving)

Calories: 540

Fat: 39g

Cholesterol: 175mg

Sodium: 320mg

Carbohydrates: 42g

Dietary Fiber: 1g

Protein: 9g

Recipe #10290B©2005Land O'Lakes, Inc.

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