Email to Cat      

Pina Colada Cheesecake

Source of Recipe


Canadian Living






List of Ingredients



• 1-1/2 cups vanilla wafer cookie crumbs (about 45 cookies)
  
• 1/2 cup shredded sweetened coconut, toasted
  
• 3 Tbsp butter, melted
  
• *
  
• -- Filling --
  
• 3 (8-oz.) pkgs. cream cheese, softened
  
• 1 cup coconut cream (such as Coco Lopez)
  
• 3/4 cup granulated sugar
  
• 1 (14-oz.) can crushed pineapple, drained
  
• 2 tsp vanilla
  
• 3 eggs
  
• *
  
• -- Pineapple-Caramel Sauce --
  
• 2 cans sliced pineapple (14 oz. each)
  
• 1 cup granulated sugar
  
• *
  
• -- Topping --
  
• 2 Tbsp granulated sugar
  






Instructions



1. In bowl, stir cookie crumbs with coconut; stir in butter until moistened. Lightly grease a 9-inch springform pan. Center on square of heavy-duty foil; press to side of pan. Press cookie crumb mixture evenly into pan. Bake in the center of a 325-degree oven for 15 minutes or until golden and firm to the touch. Let cool on rack.
   
   
2. Filling: Meanwhile, in food processor, blend cream cheese until smooth. Add coconut cream, sugar, pineapple and vanilla; blend well. Add eggs; mix until just blended. Pour over crust.
   
   
3. Place pan in larger pan. Pour enough hot water into larger pan to come 1 inch up sides. Bake in the center of a 325-degree oven for 1 hour and 15 minutes, or until edge is set and center is still jiggly. Turn off oven; let cheesecake cool in closed oven for 1 hour.
   
   
4. Peel foil from pan; let cool completely in pan on rack. Refrigerate for 4 hours, or until chilled. (Make-ahead: Cover with plastic wrap and refrigerate for up to 3 days.) Remove pan side.
   
   
5. Pineapple Caramel Sauce: Meanwhile, drain pineapple juice into small saucepan; reserve slices. Heat juice over medium heat. In heavy saucepan, stir sugar with 1/3 cup water over medium heat until sugar is dissolved. Increase heat to medium-high; cover for 1 minute. Uncover and boil, without stirring, until mixture achieves a pale caramel color. Stirring constantly and averting face, slowly pour in hot juice; boil vigorously, uncovered, for 5 minutes or until sauce is reduced to 1-1/4 cups.
   
   
6. Cover and refrigerate for at least 6 hours or until thickened. (Make-ahead: Refrigerate for up to 3 days.)
   
   
7. Topping: Pat pineapple slices dry; arrange on a rimmed baking sheet. Sprinkle with sugar. Broil for 10 minutes or until golden and caramelized. Let cool. (Make-ahead: Cover with plastic wrap and refrigerate for up to 6 hours.) Arrange overlapping slices on cheesecake. With spoon, drizzle sauce decoratively over each dessert plate; top with slice of cheesecake.
   
   Makes 16 servings.