Festive Piña Colada Cheesecake |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Crushed pineapple, coconut, and a little light rum give this easy piña colada cheesecake its Caribbean flair. Ingredients:
6 tablespoons unsalted butter, melted |
1 3/4 cups graham cracker crumbs |
3/4 cup chopped pecans, toasted |
1 tablespoon sugar |
3 (8-ounce) packages cream cheese, softened |
1/2 cup sugar |
5 large eggs |
1 (8-ounce) can crushed pineapple, drained |
1 cup cream of coconut |
1 cup sour cream |
1/3 cup light rum |
4 teaspoons coconut extract |
glaze |
garnishes: whipped cream and toasted coconut |
Directions:
1. Stir together first 4 ingredients, and press into bottom and 1 1/2 inches up sides of a lightly greased 10-inch springform pan.
2. Beat cream cheese and 1/2 cup sugar at medium speed with an electric mixer 3 minutes or until fluffy. Add eggs, 1 at a time, beating well after each addition. Add pineapple and next 4 ingredients, beating until blended. Pour mixture into crust.
3. Bake at 325° for 1 hour and 15 minutes or until center is almost set. Cool on a wire rack. Spread Glaze over top of cheesecake. Cover and chill at least 8 hours. Garnish, if desired.
|
|