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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.