Philadelphia Pina Colada Cheesecake |
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Prep Time: 0 Minutes Cook Time: 70 Minutes |
Ready In: 70 Minutes Servings: 16 |
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Love to eat this right now! Ingredients:
1 roll (18 oz.) refrigerated sliceable sugar cookies |
4 pkg. (8 oz. each) philadelphia cream cheese, softened |
1/2 cup sugar |
1/2 cup thawed frozen pina colada tropical fruit mixer concentrate |
1 tsp. vanilla |
1/2 cup sour cream |
4 eggs |
Directions:
1. Preheat oven to 325 F if using a silver 9-inch springform pan (or to
2. 300 F if using a dark nonstick 9-inch springform pan). Cut cookie
3. dough into 1/8-inch-thick slices. Arrange slices, slightly
4. overlapping, on bottom and 2 inches up side of greased springform
5. pan. Press edges together to form crust. Bake 12 to 15 minutes or
6. until lightly browned.
7. Beat cream cheese, sugar, fruit mixer concentrate and vanilla with
8. electric mixer on medium speed until well blended. Add sour cream; mix
9. well. Add eggs, 1 at a time, mixing on low after each addition just
10. until blended. Pour into crust.
11. Bake 50 to 55 min. or until center is almost set. Cool completely. Run
12. knife or metal spatula around rim of pan to loosen cake; cool before
13. removing rim of pan. Refrigerate 4 hours or overnight. Store leftover
14. cheesecake in refrigerator
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