Pineapple Delight Cheesecake For Passover

Pineapple Cheesecake Recipe
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This luscious tropical cheesecake recipe can be made ahead of time for easy entertaining.
30 min
Prep Time
11:40
Total Time
12 servings

Ingredients

Crust

1/3 cup
matzo meal
1/3 cup
potato starch
1/4 cup
firmly packed brown sugar
1/4 cup
cold Land O Lakes® Butter

Filling

1 cup
sugar
4 (8-ounce) packages
cream cheese, softened
4
large Land O Lakes® Eggs
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

  1. Heat oven to 325°F.
  2. 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.
  3. Combine sugar and cream cheese in 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.
  4. 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.
  5. 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 Tips

Kosher products for Passover are available at specialty food markets.

Nutrition Facts (1 serving)

Calories
540
Cholesterol
175mg
Carbohydrates
42g
Protein
9g
Fat
39g
Sodium
320mg
Dietary Fiber
1g

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