Ingredients

• Crust

  • Cooking spray
  • 1/2 cup sweetened shredded coconut
  • 1 1/2 cups crushed gingersnap cookies
  • 6 tablespoons butter, melted

  Filling

  • 1 can crushed pineapple, 20-ounce
  • 2 packages cream cheese, at room temperature, 8 ounces each
  • 2/3 cup sugar
  • 1 teaspoon vanilla extract
  • 4 eggs

Make the Crust

• Preheat the oven to 350 degrees Fahrenheit. Spray a 9-inch springform pan liberally with cooking spray.

  Spread the coconut on a sheet pan. Roast the coconut for 3 minutes. Stir and redistribute the coconut, then roast for another 3 to 4 minutes until it is golden brown. Remove from the oven and let cool to room temperature, about 15 minutes.

  Spread the crushed gingersnaps around the bottom of the springform pan. Stir in the coconut, if using. Drizzle the melted butter over the crumb mixture and mix with a fork until moistened. Press the crumb mixture into the bottom and about 2 inches of the sides of the pan.

Make the Filling

• Drain the pineapple through a layer of cheesecloth in a colander or sieve. Be sure to remove as much liquid as possible.

  Mix the cream cheese, sugar and vanilla in a stand mixer using the paddle attachment. Add the eggs, 1 at a time, mixing well after each addition. Scrape down the sides of the bowl and mix to thoroughly combine the ingredients. Add the drained pineapple and mix on low speed until completely incorporated.

Bake the Cheesecake

• Increase the oven temperature to 375 F.

  Set the springform pan inside a roasting pan, leaving 1 inch of space all the way around the pan. Put the roasting pan in the oven.

  Pour hot water into the roasting pan until it fills it to a depth of about 2 inches.

  Bake the cheesecake for 1 hour or until the top is barely golden brown and the center is set but not firm. It will jiggle if you shake the pan, but shouldn’t be liquid.

  Remove the cheesecake from the oven and let it cool on a wire rack for at least an hour. It will continue to set as it cools. Once it is at room temperature, cover in plastic wrap and refrigerate for at least 4 hours before serving.

Tips

• Top with rings of pineapple and more toasted coconut.

Warnings

• Be careful when removing the cheesecake from the oven. The steam from the water bath can cause burns.

  Watch the coconut carefully during the second part of the toasting process. It can go from golden brown to burnt very quickly.