Pina colada cheesecake

Yield: 16 servings

Measure Ingredient
1½ cup Vanilla wafer crumbs
3 tablespoons Margarine, melted
3 packs Cream cheese, softened
(8 oz each)
3 eaches Eggs
1 cup Sugar
1 can Dole crushed pineapple in
Juice, undrained
½ teaspoon Sugar
2 cups Sour cream
1 can Dole crushed pineapple in
Juice, undrained
3 tablespoons Dark rum
2 teaspoons Coconut extract
1 tablespoon Cornstarch
1 tablespoon Dark rum



Combine cookie crumbs and margarine. Press on bottom and sides of 9 inch springform pan. Beat cream cheese, eggs and sugar. Stir in sour cream, drained pineapple, rum and coconut extract. Pour into crust.

Bake in 375 degree oven for 50 to 55 minutes. Cool and chill. Spread topping over cheesecake.

Topping: Combine all ingredients in a saucepan. cook, stirring until boils and thickens. Cool.

Source: A Dole promational booklet.

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Submitted By WAYNE DUBOIS On 04-01-95

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