Source: Jeanne Maack

A spin on tradition cheesecake using sour cream, pineapple, and ricotta and cream cheese with a coconut crust.

Servings

Pineapple Cheesecake Filling
1.75 cup flaked unsweetened coconut , divided
1 tbsp butter , softened
2 cup Cheese, ricotta, reduced fat , 15 oz. container
15 oz low fat cream cheese , softened
15 oz Unsweetened crushed pineapple with juice
1 tsp pure lemon extract
2 tbsp reduced fat baking mix
0.25 tsp salt
3 eggs
0.25 cup fresh lemon juice
0.25 cup SPLENDA® No Calorie Sweetener, granulated

Cheesecake Topping
1 tsp coconut extract
8 oz reduced fat sour cream
2 tsp SPLENDA® No Calorie Sweetener, granulated

Pineapple Cheesecake Filling
1 Preheat oven to 350°F. Spray a cookie sheet lightly with cooking spray. Using one cup of the coconut, scatter it over the sheet and place in the preheated oven for 10 to 12 minutes, stirring occasionally to toast the coconut.
2 Lightly butter the bottom and sides of a 9" x 12" baking pan. Mix toasted coconut with baking mix and place in greased pan; lightly press into bottom with fingertips. Using 3/4 cup of untoasted coconut, pat around sides of the baking dish. Set aside while preparing filling.
3 In a mixing bowl, combine ricotta cheese, cream cheese, pineapple with juice, lemon extract, baking mix, salt, eggs, lemon juice, and 1/4 cup Splenda. Beat on low for 2 minutes until well combined. Do not over beat.
4 Pour into prepared crust and smooth with a spatula. Bake at 350°F for 35 to 40 minutes. Remove from oven and allow to cool for 20 minutes.
Cheesecake Topping
1 In small bowl, combine coconut extract, sour cream, and 2 tsp. Splenda with a spatula; spread on top of baked cheesecake.
2 Return to oven and bake for 10 minutes at 400°F. Remove from oven and allow to cool. Refrigerate overnight.