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Pina Colada Cheesecake
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Crust:
2 cups graham cracker crumbs
1/2 cup toasted flaked coconut
3 tbl. sugar
1/3 cup butter or margarine, melted
1 16-oz. can crushed pineapple
1 8-oz. package cream cheese, softened
1-1/2 cups sugar
1/3 cup cornstarch
5 eggs
2 egg yolks
Grated rind of 1 lemon
1/2 cup cream of coconut
1/3 cup rum
Pineapple Topping (below)
1/2 cup chopped pecans
1/2 cup toasted flaked coconut
Preheat oven to 350°F. Grease a 10-inch springform pan with butter.
In a medium bowl, combine cracker crumbs, coconut, and sugar. Stir in butter until moistened. Press mixture into prepared springform pan.
Drain pineapple, reserving juice.
In a large mixing bowl, combine cream cheese and sugar; beat until light and fluffy. Beat in cornstarch, eggs, and egg yolks until well blended. Beat in lemon rind, cream of coconut, and rum. Stir in half the pineapple. Pour into prepared crust.
Place in a pan of hot water. Bake for 1 hour and 15 minutes. Cool. Spread Pineapple Topping over the cheesecake; sprinkle with pecans and coconut. Chill.
Pineapple Topping:
Reserved pineapple and juice
1/4 cup sugar
1/4 cup rum
1 tbl. arrowroot
In a medium saucepan, combine all ingredients. Heat, stirring constantly, until mixture boils and thickens.
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