Directions:
- Process shortbread cookies in a food processor until finely ground. Add butter; pulse 3 or 4 times or until blended. Press firmly into bottom of a 9-inch springform pan.
- Beat cream cheese and sugar at medium speed with an electric mixer until smooth. Add eggs, 1 at a time, beating just until blended after each addition. Stir in piña colada mix and coconut extract. Pour into prepared crust.
- Bake at 350° for 30 minutes. Turn oven off. Let cheesecake stand in oven, with door closed, 1 hour. Remove from oven, and run a knife around edge of pan, and release sides. Cool completely on a wire rack. Cover and chill at least 8 hours. Sprinkle pineapple evenly over cheesecake. Spread Rum-Spiked Whipped Cream over pineapple; sprinkle with coconut. Store in refrigerator.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 5473.37 Kcal (22916 kJ) | ||
| Calories from fat | 3065.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 340.56g | 524% | |
|---|---|---|---|
| Cholesterol | 899.39mg | 300% | |
| Sodium | 3173.46mg | 132% | |
| Potassium | 2257.31mg | 48% | |
| Total Carbs | 554.73g | 185% | |
| Sugars | 199.92g | 800% | |
| Dietary Fiber | 10.03g | 40% | |
| Protein | 67.94g | 136% | |
| Vitamin C | 10.4mg | 17% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 24.3mg | 135% | |
| Calcium | 448.8mg | 45% | |
| Amount Per 100 g | |||
| Calories | 437.87 Kcal (1833 kJ) | ||
| Calories from fat | 245.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.24g | 524% | |
|---|---|---|---|
| Cholesterol | 71.95mg | 300% | |
| Sodium | 253.88mg | 132% | |
| Potassium | 180.59mg | 48% | |
| Total Carbs | 44.38g | 185% | |
| Sugars | 15.99g | 800% | |
| Dietary Fiber | 0.8g | 40% | |
| Protein | 5.44g | 136% | |
| Vitamin C | 0.8mg | 17% | |
| Iron | 1.9mg | 135% | |
| Calcium | 35.9mg | 45% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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