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    FESTIVE PINA COLADA CHEESECAKE

    Source of Recipe


    Southern Living Magazine December 2001


    List of Ingredients


    • 6 tablespoons unsalted butter, melted
    • 1 3/4 cups graham crackers crumbs
    • 3/4 cup chopped pecans, toasted (I don't toast)
    • 1 tablespoon sugar
    • 3 (8 ounce) packages cream cheese, softened
    • 1/2 cup sugar
    • 5 large eggs
    • 1 (8 ounce) can crushed pineapple, drained
    • 1 cup cream of coconut
    • 1 cup sour cream
    • 1/3 cup light rum
    • 4 teaspoons coconut extract
    • Glaze (Recipe follows)
    • Garnishes: whipped cream and toasted coconut


    Instructions


    1. Stir together first 4 ingredients and press into bottom and 1 1/2 inches up sides of a lightly greased 10-inch springform pan.

    2. Beat cream cheese and 1/2 cup sugar at medium speed with an electic mixer 3 minutes or until fluffy.

    3. Add eggs, 1 at a time, beating well after each addition.

    4. Add pineapple and next four ingredients until blended. Pour mixture into crust.

    5. Bake at 325 degrees for 1 hour and 15 minutes or until center is almost set.

    6. Cool on a wire rack.

    7. Spread glaze over top of cheesecake.

    8. Cover and chill at least 8 hours.

    9. Garnish, if desired.

    10. Prep: 15 minutes.; Bale: 1 hour 15 minutes.; Chill 8 hours.



    Final Comments


    Glaze

    Makes 1 cup

    1 tablespoon cornstarch
    1 tablespoon water
    1 (8 ounce) can crushed pineapple
    1/4 cup sugar
    2 tablespoons lemon juice

    Stir together cornstarch and 1 tablespoon water until smooth.

    Combine cornstarch mixture, crushed pineappple, 1/4 cup sugar, and lemon juice in a sauepan over medium heat; cook, stirring constantly, 5 minutes or until mixture is thickened and bubbly.

    Remove from heat; let cool completely.

    Prep: 5 minutes. Cook: 5 minutes.

 

 

 


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