Pina colada cheesecake
16 servings
Ingredients
| Quantity | 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 |
Directions
CHEESECAKE
TOPPING
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.
\\/\\/. <. |>. 3/31/95
Submitted By WAYNE DUBOIS On 04-01-95