The piña colada cheesecake recipe prep time: 30 minutes start to finish: 9 hours 5 minutes 16 servings
CRUST
1 3⁄4 cups graham cracker crumbs
6 tablespoons butter or margarine, melted
FILLING
3 packages (8 oz each) cream cheese, softened
1⁄4 cup sugar
3 eggs
3⁄4 cup cream of coconut
1⁄4 cup light rum
2 teaspoons grated orange peel
1 can (8 oz) crushed pineapple in juice, drained,
1⁄2 cup juice reserved
GLAZE
Reserved 1⁄2 cup pineapple juice
2 teaspoons cornstarch
1⁄4 cup sugar
GARNISH
1 can (8 oz) crushed pineapple in juice, drained
1 jar (24 oz) refrigerated sliced mango, drained, chopped
Method:
1 Heat oven to 325°F. Wrap outside bottom and side of 10-inch springform pan with foil to prevent leaking.
2 Spray inside bottom and side of pan with cooking spray. In small bowl, mix crust ingredients. Press crust mixture in bottom of pan. Bake 8 to 10 minutes or until set.
3 Meanwhile, in large bowl, beat cream cheese and 1⁄4 cup sugar with electric mixer on medium speed until light and fluffy.
4 Beat in eggs, one at a time, just until blended. On low speed, beat in remaining fi lling ingredients except pineapple. Gently fold in pineapple. Pour over crust.
5 Bake 1 hour 10 minutes to 1 hour 15 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved.
6 Run small metal spatula around edge of pan to loosen cheesecake. Turn oven off ; open oven door at least 4 inches.
7 Let cheesecake remain in oven 30 minutes. Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight before serving.
8 In 1-quart saucepan, mix reserved 1⁄2 cup pineapple juice plus enough water to equal 2⁄3 cup, the cornstarch and sugar.
9 Heat to boiling over medium heat, stirring constantly. Boil 1 minute, stirring constantly, until slightly thickened. Cool 20 minutes at room temperature.
10 In large bowl, toss glaze with pineapple and mango. Spoon onto top of cheesecake.
 |
| piña colada cheesecake recipe |