I’ve still got cheesecake on the brain from the April’s Daring Bakers Challenge, despite trying to purge my seemingly insatiable need to whip cream cheese with a count of four since March. This time, I experimented with pineapple.
I’m severely dedicated to pineapple; and there is nothing quite so enchanting to me as grilled pineapple.
Crust: Coconut Cookie
¼ cup crushed Nilla Wafers
¼ cup crushed Rice Krispies
¼ cup graham cracker crumbs
3 teaspoons sugar
2 teaspoons butter
Press into bottom of 9″ springform pan
Bake at F325° for 7 minutes
Sprinkle layer of shredded coconut over crust, and cook for additional 2 minutes
24oz. cream cheese
½ granulated sugar
½ brown sugar
Whip together until smooth
3 egg yolks, one at a time
Juice from 16oz. can of pineapple slices, or approx 2 cups
1 teaspoon vanilla extract
Whisk 3 egg whites to soft peaks, fold into batter
Pour over crust and bake at F250° for 65-80 minutes
Let cool in oven, heat off, for one hour
Run knife along edges of pan, before removing
Grill pineapple slices over briquettes and adorn cake
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