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Silken graham cracker crumbs brown sugar butter cottage cheese cream cheese sugar flour cream of coconut vanilla eggs egg pineapple low-fat sour cream flaked coconut
Viewed: 31 - Published at: 8 years agoIngredients
- 1 (12.3-ounce) package reduced-fat firm silken tofu*
- 1 1/3 cups graham cracker crumbs
- 2 tablespoons brown sugar
- 3 tablespoons butter, melted
- 1 cup 2% reduced-fat cottage cheese
- 1 (8-ounce) package fat-free cream cheese
- 1 1/2 cups sugar, divided
- 1/3 cup all-purpose flour
- 1 (15-ounce) can cream of coconut
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 egg white
- 1 (15 1/4-ounce) can unsweetened crushed pineapple
- 1 1/4 cups low-fat sour cream
- 1/2 cup flaked coconut, toasted
Method
- Drain tofu on several layers of paper towels 45 minutes.
- Stir together cracker crumbs, brown sugar, and butter; press into bottom and 1 inch up sides of a lightly greased 9-inch springform pan.
- Bake crust at 350° for 8 minutes. Cool on a wire rack.
- Process cheeses and tofu in a food processor until smooth, stopping to scrape down sides. Add 1 cup sugar, flour, and next 4 ingredients; process until smooth, stopping to scrape down sides. Pour into prepared crust.
- Bake at 325° for 1 hour and 20 minutes or until almost set. Cool cheesecake on a wire rack.
- Drain pineapple, and pat dry with paper towels. Sprinkle over cheesecake. Stir together remaining 1/2 cup sugar and sour cream; spread over pineapple.
- Bake at 325° for 8 minutes. Sprinkle with coconut; cool on a wire rack. Cover and chill 8 hours.
- NOTE: For testing purposes only, we used Mori-Nu Tofu.
- *1 (8-ounce) package reduced-fat cream cheese and 1 (3-ounce) package cream cheese may be substituted for tofu.
