Pineapple Delight Cheesecake for Passover

Name: Pineapple Delight Cheesecake for Passover
Prep time: 30 min
Total time: 11 h 40 min
Yield: 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, divided; 1 teaspoon freshly grated orange zest

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

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30 min

Prep Time

11 hrs 40 min

Total Time

servings

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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, divided

1 teaspoon freshly grated orange zest

How to make

STEP 1

Heat oven to 325°F.
STEP 2

Place all crust ingredients except butter into 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.
STEP 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, 1 at a time, beating well after each addition. Add sour cream, 1 cup coconut and drained pineapple. Continue beating, scraping bowl often, until well mixed.
STEP 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.
STEP 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.