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Prep Time: 40 Minutes Cook Time: 60 Minutes |
Ready In: 100 Minutes Servings: 4 |
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This recipe was in my inbox one fine morning. Preparation time does not include overnight chilling time. Ingredients:
1 1/3 cups graham cracker crumbs |
1/2 cup coconut |
1/4 cup unsalted butter, melted |
24 ounces cream cheese, softened |
1 (14 ounce) can condensed milk |
2 tablespoons cornstarch |
4 eggs |
1 teaspoon rum extract, to taste |
1 (3 ounce) can flaked coconut |
1 (20 ounce) can crushed pineapple, well drained |
Directions:
1. Preheat oven to 425 degrees F.
2. Combine graham crumbs, coconut, and butter, press firmly on bottom and 1 inch up sides of 9-inch cheesecake pan.
3. In a large mixer bowl, beat cream cheese until fluffy.
4. Gradually beat in condensed milk until smooth.
5. Add eggs and cornstarch.
6. Place rum and coconut in blender and blend.
7. Add to cheese mixture with drained pineapple.
8. Pour into pan.
9. Bake at 325 for one hour.
10. Turn off oven and leave inside for 1 hour.
11. Do not open oven door!
12. Chill overnight before removing from pan.
13. ENJOY!
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