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Prep Time: 0 Minutes Cook Time: 75 Minutes |
Ready In: 75 Minutes Servings: 12 |
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This is a very pretty cheesecake. I got this recipe from a friend and it is one of my favorite desserts. It is a little work, but well worth it! Ingredients:
1 1/4 cups graham cracker crumbs |
1/2 cup flaked coconut, toasted |
1/2 cups toasted, finely chopped pecans |
2 tablespoon light brown sugar |
1/4 cup butter, melted |
2 (8-ounce) package cream cheese, softened |
1 (14-ounce) can sweetened condensed milk |
3 eggs |
1/4 cup frozen orange juice concentrate, thawed |
1 (20-oz.) can crushed pineapple, drained, reserving 1/2 cup juice |
1 (8-ounce) container sour cream at room temperature |
2 tablespoons granulated sugar |
1 1/2 teaspoons cornstarch |
Directions:
1. Preheat oven to 300.
2. Combine crumbs, coconut, pecans, brown sugar and butter. Press firmly on bottom and up sides of a 9-inch springform pan. In large mixer bowl, beat cheese until fluffy. Gradually beat in condensed milk until smooth. Add eggs and juice concentrate; mix well. Stir in 3/4 cup pineapple; pour into prepared pan.
3. Bake 1 hour and 5 minutes or until center is set
4. Top with sour cream. Bake 5 minutes longer. Cool. Meanwhile, in small saucepan, combine granulated sugar and cornstarch; mix well. Gradually add reserved pineapple. Over low heat, cook and stir until thickened. Cool. Spread over cheesecake. Chill. Just before serving, remove side of springform pan. Garnish as desired.
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