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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Creamy, smooth, yummie. Great CheeseCake. Enjoy Ingredients:
1 teaspoon of rum extract |
one 3 ounce can of flaked coconut |
four 8 ounce packages of cream cheese |
5 eggs |
1 1/4 cup of sugar |
2 tablespoons of cornstarch |
4 tablespoons of melted butter |
1 teaspoon of vanilla extract |
1 teaspoon of lemon juice |
2 cups of sour cream |
1 (20 oz.) can crushed pineapple, well drained |
Directions:
1. Heat oven to 400ºF.
2. Place rum extract and coconut in food processor; process until combined and finely chopped. Set aside.
3. Place cream cheese in mixer bowl; beat until softened. Beat in the next 7 ingredients in the order above, beating well after each addition. Stir in the coconut and pineapple. Pour mixture into 9 inch springform pan.
4. Place pan in large roasting pan; transfer to oven. Fill roasting pan with 1 1/2 inches hot water. Bake 30 minutes. Reduce heat to 325ºF Bake 30 minutes longer or until wooden skewer inserted in center is drawn clean. Remove cake to wire rack to cool. Refrigerate cake overnight before serving.. Cake may be topped with fruit, if desired. Makes 16-20 servings.
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