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    Nutty Colada Cheesecake


    Source of Recipe


    billk54{ Exported from MasterCook Mac }

    Toasted coconut crust:

    1 3/4 cups flaked coconut
    4 tsp. coarsely chopped almonds, toasted
    3 tbsp. butter, softened

    In small bowl stir coconut and almonds together. Add butter and stir until well combined. Press onto the bottom of greased 9" springform pan. Bake at 350 degrees for 12-15 minutes or until golden.

    Pineapple coconut filling:

    24 ounces cream cheese
    2/3 cup sugar
    5 tsp. cornstarch
    3 eggs
    1 egg yolk
    1 (8 ounce) can crushed pineapple, drained
    1/2 cup Amaretto
    1/4 cup cream of coconut
    2 tsp. vanilla extract
    I tsp. almond extract
    1/4 cup coarsely chopped almonds, toasted
    1 cup flaked coconut

    In large bowl combine cream cheese, sugar and cornstarch. Beat until smooth. Add eggs and egg yolk, one at a time, beating well after each addition. Beat in crushed pineapple, Amaretto, cream of coconut and both extracts. Stir in almonds. Pour cream cheese mixture over crust. Sprinkle with coconut.

    Bake at 350 degrees for 15 minutes. Lower temp to 225 degrees and bake for 1 hour and 10 minutes. Remove cake from oven and run a knife around the inside edge of pan. Turn off oven; return cake to over for an additional 30 minutes. Chill, uncovered, overnight.

 

 

 

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