Prep Time
24 Mins
Cook Time
30 Mins
Other Time
9 Hours
Yield
Makes 12 servings

How to Make It

Step 1

Process shortbread cookies in a food processor until finely ground. Add butter; pulse 3 or 4 times or until blended. Press firmly into bottom of a 9-inch springform pan.

Step 2

Beat cream cheese and sugar at medium speed with an electric mixer until smooth. Add eggs, 1 at a time, beating just until blended after each addition. Stir in piña colada mix and coconut extract. Pour into prepared crust.

Step 3

Bake at 350° for 30 minutes. Turn oven off. Let cheesecake stand in oven, with door closed, 1 hour. Remove from oven, and run a knife around edge of pan, and release sides. Cool completely on a wire rack. Cover and chill at least 8 hours. Sprinkle pineapple evenly over cheesecake. Spread Rum-Spiked Whipped Cream over pineapple; sprinkle with coconut. Store in refrigerator.

Southern Living Cook-Off Cookbook

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