Name: Pina Colada Cheesecake
Prep time: 40 min
Cook time: 40 min
Yield: 1
Ingredients: 15 shortbread cookies, crushed -; 1 cup sweetened shredded coconut, toasted -; 3 tablespoons butter, melted -; Filling: -; 3 packages (8 ounces each) reduced-fat cream cheese -; 3/4 cup sugar -; 3/4 cup cream of coconut -; 3 tablespoons 2% milk -; 3/4 teaspoon rum extract -; 3 eggs, lightly beaten -; Topping: -; 1/2 fresh pineapple, peeled and cored -; 3 tablespoons apple jelly -

Recipe information

Cooking:

40 min.

Servings per container:

Source:

More details

Ingredients for - Pina Colada Cheesecake

1. 15 shortbread cookies, crushed -

2. 1 cup sweetened shredded coconut, toasted -

3. 3 tablespoons butter, melted -

4. Filling: -

5. 3 packages (8 ounces each) reduced-fat cream cheese -

6. 3/4 cup sugar -

7. 3/4 cup cream of coconut -

8. 3 tablespoons 2% milk -

9. 3/4 teaspoon rum extract -

10. 3 eggs, lightly beaten -

11. Topping: -

12. 1/2 fresh pineapple, peeled and cored -

13. 3 tablespoons apple jelly -

How to cook deliciously - Pina Colada Cheesecake

1. Stage

Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.

2. Stage

In a small bowl, combine cookie crumbs and coconut; stir in butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 8-10 minutes or until set and lightly browned. Cool on a wire rack.

3. Stage

In a large bowl, beat cream cheese and sugar until smooth. Beat in the cream of coconut, milk and extract. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.

4. Stage

Bake at 325° for 1-1/4 to 1-1/2 hours or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

5. Stage

Thinly slice pineapple; arrange on cheesecake. Warm apple jelly; brush over pineapple. Refrigerate until chilled. Just before serving, garnish with blossoms if desired.