Ingredients
-
6
-
1 3/4
-
3/4
-
1
-
3
-
1/2
-
5
-
1
-
1
-
1
-
-
-
-
-
Directions
Pina Colada Cheesecake, This is one of Southern Living’s top-rated recipes from 2001. Prep time does not include chilling for at least 8 hours., This is a fabulous cheesecake! I made it for a Memorial Day gathering yesterday and everyone 21 people loved it! Thanks for posting this- it will definitely be made again!!
I have made this at least 6 times since I posted my review- its one of my favorite desserts to make and enjoy! I have made several tweaks to the recipe. For the crust used just 1cup of graham cracker crumbs, added 3/4 cup of flaked coconut and omitted the sugar, since the coconut was sweetened. In the glaze, used 1/4 rum in place of the water and increased the cornstarch to 4 tablespoons. everyone loves this cheesecake! Thanks for posting it!
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Steps
|
1
Done
|
Stor Together Butter, Graham Cracker Crumbs, Chopped Pecans and Sugar. |
|
2
Done
|
Press Into Bottom and 1 1/2 Inches Up Sides of a Lightly Greased 10-Inch Springform Pan. |
|
3
Done
|
Beat Cream Cheese and 1/2 Cup Sugar at Medium Speed With Electric Mixer For 3minutes or Until Fluffy. |
|
4
Done
|
Add Eggs One at a Time, Beating Well After Each. |
|
5
Done
|
Add Pineapple, Cream of Coconut, Sour Cream, Light Rum and Coconut Extract. |
|
6
Done
|
Beat Until Blended. |
|
7
Done
|
Pour Mixture Into Crust. |
|
8
Done
|
Bake at 325f For 1 Hour and 15 Minutes or Until Center Is Almost Set. |
|
9
Done
|
Cool on a Wire Rack. |
|
10
Done
|
For Glaze: Stir Together Cornstarch and Water Until Smooth. |
