Name: Pina Colada Cheesecake
Prep time: 30 min
Cook time: 30 min
Yield: 10
Ingredients: Vanilla wafer crumbs - 1 ¼ cups; Flaked coconut, toasted - 1 cup; Butter OR margarine, melted - ½ cup; DOLE® Pineapple Juice - 1 (6 ounce) can; Unflavored gelatin - 1 (.25 ounce) envelope; Cream cheese, softened - 3 (8 ounce) packages; Sugar - ¾ cup; Dark Jamaican rum* - ¼ cup; Coconut or vanilla extract - ¾ teaspoon; Frozen non-dairy whipped topping, thawed - 2 cups; DOLE® Crushed Pineapple - 1 (20 ounce) can; Cornstarch - 1 tablespoon; Sugar - 2 tablespoons; Toasted flaked coconut - 1 teaspoon

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Pina Colada Cheesecake

1. Vanilla wafer crumbs - 1 ¼ cups

2. Flaked coconut, toasted - 1 cup

3. Butter OR margarine, melted - ½ cup

4. DOLE® Pineapple Juice - 1 (6 ounce) can

5. Unflavored gelatin - 1 (.25 ounce) envelope

6. Cream cheese, softened - 3 (8 ounce) packages

7. Sugar - ¾ cup

8. Dark Jamaican rum* - ¼ cup

9. Coconut or vanilla extract - ¾ teaspoon

10. Frozen non-dairy whipped topping, thawed - 2 cups

11. DOLE® Crushed Pineapple - 1 (20 ounce) can

12. Cornstarch - 1 tablespoon

13. Sugar - 2 tablespoons

14. Toasted flaked coconut - 1 teaspoon

How to cook deliciously - Pina Colada Cheesecake

1. Stage

Combine crumbs, coconut and butter in medium bowl. Press mixture on bottom and sides of 8 or 9-inch springform pan. Chill.

2. Stage

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.

3. Stage

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.

4. Stage

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.