Excellent! Creamy and wonderful. I used sweetened shredded coconut in place of the pecans in the crust, and made sure that my eggs and sour cream were also at room temperature along with the cream cheese. A big hit with everyone!
Festive Piña Colada Cheesecake
Crushed pineapple, coconut, and a little light rum give this easy piña colada cheesecake its Caribbean flair.
Yield: Makes 1 (10-inch) cake
- 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
- Garnishes: whipped cream and toasted coconut
- 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.
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