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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.