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Prep Time: 24 Minutes Cook Time: 30 Minutes |
Ready In: 54 Minutes Servings: 1 |
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With a creamy, soft-whipped texture and a touch of rum, this cheesecake takes on the characteristics of a frothy, cold piña colada. So pick up your fork, not your straw, and indulge in this tropical treat. Ingredients:
33 shortbread cookies (2 cups crumbs) |
1/4 cup butter, melted |
4 (8-ounce) packages cream cheese, softened |
1 cup sugar |
3 large eggs |
1 (10-ounce) can frozen piña colada mix concentrate, thawed |
1 tablespoon coconut extract |
2 (8-ounce) cans crushed pineapple in juice, drained and patted dry |
1 cup coconut, toasted |
Directions:
1. 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.
2. 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.
3. 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.
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