Pina Colada Cheesecake 6 T. unsalted butter, melted 1 ¾ cups graham cracker crumbs ¾ cup chopped pecans 1 T sugar 3 (8-oz.) packages cream cheese, softened ½ cup sugar 5 eggs 1 (8-oz) can crushed pineapple, drained 1 cup cream of coconut 1 cup sour cream 4 tsp. coconut extract Glaze Stir together first 4 ingredients, and press into bottom and 1 ½ inches up sides of a lightly greased 10-inch springform pan. Beat cream cheese and ½ 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, and cover and chill at least 8 hours. Store in refrigerator. Glaze 1 T. cornstarch 1 T. water 1 (8-oz) can crushed pineapple ¼ cup sugar 2 T. lemon juice Stir together cornstarch and 1 T. water until smooth. Combine cornstarch mixture, crushed pineapple, ¼ 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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