Yield
Makes 12 servings

How to Make It

Step 1

Drain tofu on several layers of paper towels 45 minutes.

Step 2

Stir together cracker crumbs, brown sugar, and butter; press into bottom and 1 inch up sides of a lightly greased 9-inch springform pan.

Step 3

Bake crust at 350° for 8 minutes. Cool on a wire rack.

Step 4

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.

Step 5

Bake at 325° for 1 hour and 20 minutes or until almost set. Cool cheesecake on a wire rack.

Step 6

Drain pineapple, and pat dry with paper towels. Sprinkle over cheesecake. Stir together remaining 1/2 cup sugar and sour cream; spread over pineapple.

Step 7

Bake at 325° for 8 minutes. Sprinkle with coconut; cool on a wire rack. Cover and chill 8 hours.

Step 8

NOTE: For testing purposes only, we used Mori-Nu Tofu.

Step 9

*1 (8-ounce) package reduced-fat cream cheese and 1 (3-ounce) package cream cheese may be substituted for tofu.

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