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Festive Piña Colada Cheesecake

Yield Makes 1 (10-inch) cake
Crushed pineapple, coconut, and a little light rum give this easy piña colada cheesecake its Caribbean flair.

Ingredients

  • 6 tablespoons unsalted butter, melted
  • 1 3/4 cups graham cracker crumbs
  • 3/4 cup chopped pecans, 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
  • Glaze
  • Garnishes: whipped cream and toasted coconut

How to Make It

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

  2. 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.

  3. 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.