PINA COLADA CHEESECAKE
The pineapple, rum, and coconut flavors of your favorite cocktail are mixed into this creamy, delicious cheesecake.
Provided by Dole
Categories Trusted Brands: Recipes and Tips Dole Pineapple
Time 6h30m
Yield 10
Number Of Ingredients 14
Steps:
- Combine crumbs, coconut and butter in medium bowl. Press mixture on bottom and sides of 8 or 9-inch springform pan. Chill.
- Pour juice into small saucepan. Sprinkle gelatin over juice; let stand 5 minutes to soften gelatin. Cook and stir over medium heat until gelatin dissolves; remove from heat. Set aside.
- Beat together cream cheese and 3/4 cup sugar in large bowl until smooth. Beat in gelatin mixture until well blended. Beat in rum and coconut extract until smooth and blended. Gently fold in whipped topping. Spoon into prepared crust. Chill 6 hours or overnight until set.
- Combine undrained pineapple, cornstarch and remaining 2 tablespoons sugar in small saucepan. Cook and stir over medium heat until mixture boils and slightly thickens. Chill. Spoon over top of cheesecake before serving. Garnish with additional toasted coconut, if desired.
Nutrition Facts : Calories 620.3 calories, Carbohydrate 58.4 g, Cholesterol 98.3 mg, Fat 39.1 g, Fiber 1.7 g, Protein 7.4 g, SaturatedFat 23.7 g, Sodium 370.1 mg, Sugar 34.1 g
PINA COLADA CHEESECAKE
I took this recipe from a magazine several years ago. I love anything with coconut and pineapple and this is one of my favorite cheesecakes! -Peggy Key, Grant, Alabama
Provided by Taste of Home
Categories Desserts
Time 1h55m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, combine cookie crumbs and coconut; stir in butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 8-10 minutes or until set and lightly browned. Cool on a wire rack. , In a large bowl, beat cream cheese and sugar until smooth. Beat in the cream of coconut, milk and extract. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. , Bake at 325° for 1-1/4 to 1-1/2 hours or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Thinly slice pineapple; arrange on cheesecake. Warm apple jelly; brush over pineapple. Refrigerate until chilled. Just before serving, garnish with blossoms if desired., ,
Nutrition Facts : Calories 448 calories, Fat 26g fat (16g saturated fat), Cholesterol 105mg cholesterol, Sodium 393mg sodium, Carbohydrate 46g carbohydrate (31g sugars, Fiber 1g fiber), Protein 9g protein.
PINA COLADA CHEESECAKE
This is one of Southern Living's top-rated recipes from 2001. Prep time does not include chilling for at least 8 hours.
Provided by SharleneW
Categories Cheesecake
Time 1h20m
Yield 1 10inch cheesecake, 12 serving(s)
Number Of Ingredients 19
Steps:
- Stor together butter, graham cracker crumbs, chopped pecans and sugar.
- 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 electric mixer for 3minutes or until fluffy.
- Add eggs one at a time, beating well after each.
- Add pineapple, cream of coconut, sour cream, light rum and coconut extract.
- Beat until blended.
- Pour mixture into crust.
- Bake at 325°F for 1 hour and 15 minutes or until center is almost set.
- Cool on a wire rack.
- For Glaze: Stir together cornstarch and water until smooth.
- Combine cornstarch mixture with crushed pineapple, sugar and lemon juice in a saucepan over medium heat.
- Cook, stirring constantly, for 5 minutes or until mixture is thickened and bubbly.
- Remove from heat and let cool completely.
- When glaze is cooled, spread glaze over top of cheesecake.
- Cover and chill for at least 8 hours.
- Garnish if desired before serving.
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- Preheat oven to 325 degrees. Lightly grease a 9-inch springform pan and place on a baking sheet. (You can securely wrap your pan with a double thickness of foil. I have a leak proof pan and skip this step.)
- In the bowl of a food processor, combine cookie crumbs, coconut flakes and nuts. Pulse until finely ground, about 1 minute. Drizzle in butter over crumbs and mix until moist and wet. Press the crust mixture into bottom and 1 ½ inch up the sides of pan. Bake until set and lightly browned, about 8-10 minutes. Let cool on wire rack.
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- Bake cheesecake at 325 degrees F until edge is set and center still jiggles slightly, about 1 hour and 15 minutes. (Note: I did not use a water bath and my cheesecake baked just fine. If you would like to use a water bath, wrap your cheesecake pan with double foil and place pan in a large baking pan and add about 1 inch of hot water to larger pan). Turn off oven and open door. Let cheesecake remain in oven for at least 30 minutes to an hour.
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