Our Kitchen: Pina Colada Cheesecake

Our Kitchen

Crust
•    1 2/3 cups graham cracker crumbs
•    1/4 cup sugar
•    1/2 cup melted butter

1.    Combine all three ingredients and press into the bottom and up the sides of a 10 inch spring form pan. 
2.    Bake at 350 degrees for 10-12 minutes. Cool on a wire rack.

Filling
•    4 8 ounce blocks of cream cheese
•    3/4 cup sugar
•    4 eggs
•    1 8 ounce carton sour cream
•    1 16 ounce cream of coconut
•    1 15 ounce can crushed pineapple with juice
•    5 tablespoons cornstarch
•    1 teaspoon vanilla
•    1 teaspoon rum flavoring
•    1 teaspoon lemon juice


1.    All ingredients set out for ROOM TEMPERATURE before mixing.
2.    Beat cream cheese at medium speed with an electric mixer until smooth.
3.    Gradually add 3/4 cup sugar, beating well. Add eggs, one at a time, beating well after each.addition. 
4.    Stir in sour cream and the next 6 ingredients. 
5.    Spoon into the crust. 
6.    Bake at 350 degrees for 1 hour 20 minutes.

Topping 
•    1/4 cup butter 
•    1/2 cup flaked coconut
•    1/2 cup chopped almonds
•    1/4 cup sugar 

1.    Melt the butter and all the other ingredients for the topping. 
2.    Sauté until golden brown, stirring frequently. 
3.    Sprinkle topping on the cheesecake and return to oven. (note: the oven is off at this point).
4.    Leave in oven with door closed for 1 hour. 
5.    Remove and cool to room temperature on a wire rack. Chill.  Yield: 10-12 servings.
 

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