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    Pina Colada Cheesecake


    Source of Recipe


    DJ (Diane)

    List of Ingredients




    CRUST:
    1/3 cup butter
    1 ¾ cup graham cracker crumbs

    FILLING:
    1 ½ (8-oz.) packages cream cheese, softened
    Or you may use 4 (3-oz.) packages cream cheese
    2/3 cup sour cream
    2/3 cup plain yogurt
    2 eggs
    1/3 cup sugar
    1 tablespoon all-purpose flour
    2 tablespoon creamed coconut
    1/3 cup white rum
    1 (20-oz.) can pineapple rings, drained
    4 maraschino cherries, coarsely chopped

    TOPPING:
    2 egg whites
    ¼ cup sugar
    3 tablespoon shredded coconut
    maraschino cherry

    Recipe



    Preheat oven to 350°.

    Crust:
    Melt butter in a small saucepan over low heat. Stir in graham cracker crumbs. Press mixture in bottom of a greased 9-inch spring form pan. Set aside.

    Filling:
    Beat cream cheese, sour cream, yogurt and eggs in a large bowl until smooth. Beat in sugar and flour. Stir coconut and rum into cheese mixture. Cut 3 pineapple rings in even-sized pieces; stir into cheese mixture with cherries. Spoon filling into prepared crust. Bake for 45 minutes or until set.

    Topping:
    Beat egg whites with sugar until soft peaks form. Fold in coconut. Mound mixture on cheesecake. Cut remaining pineapple rings in wedges. Dot cheesecake with wedges. Decorate with cherries. Bake 7-12 minutes or until golden brown.
    Makes 8 servings.

 

 

 


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