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Pina Colada Cheesecake

I really love anything with pineapple and coconut and this Pina Colada Cheesecake is one of my favorite cheesecakes!
Posted By: A. Honopaa
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Prep Time: 20 | Cook Time: 1 hour 25 total | Ready In: set 8 hours
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US Metric

  • 6 tablespoons unsalted butter, melted
  • 1 3/4 cups graham cracker crumbs
  • 3/4 cup chopped macadamia nuts, toasted
  • 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
Pineapple Glaze
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1 (8-ounce) can crushed pineapple
  • 1/4 cup sugar
  • 2 tablespoons lemon juice
  • Preparation
Garnish: whipped cream and toasted coconut


Cooking Process:

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

Beat cream cheese and 1/2 cup sugar at medium speed with an electric mixer 3 minutes or until fluffy. Add eggs, 1 at a time, beating well after each addition. Add pineapple and next 4 ingredients, beating until blended. Pour mixture into crust.

Bake at 325° for 1 hour and 15 minutes or until center is almost set. Cool on a wire rack. Spread Glaze over top of cheesecake. Cover and chill at least 8 hours. Garnish, if desired.

Pineapple Glaze

Stir together cornstarch and 1 tablespoon water until smooth. Combine cornstarch mixture, crushed pineapple, 1/4 cup sugar, and lemon juice in a saucepan over medium heat; cook, stirring constantly, 5 minutes or until mixture is thickened and bubbly. Remove from heat; let cool completely.

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