Pina colada cheesecake #1

Yield: 10 Servings

Measure Ingredient
1 cup Vanilla wafer crumbs
1 cup Nuts; finely chopped
2 tablespoons Sugar
3 tablespoons Butter or margarine
1 pack Gelatin powder; unflavored
¼ cup Cold water
8 ounces Cream cheese; softened
8 ounces Crushed pineapple; drain, reserve liquid
½ cup Sugar
Rum; as needed
1 cup Whipping cream; whipped
Coconut flakes; toasted



Date: Sun, 25 Feb 1996 19:35:10 EST From: MarySpero@... (MS MARY E SPERO) Grease sides of 9" springform pan. Mix crumbs, nuts, melted butter and sugar; press onto bottom of pan. Refrigerate. Soften gelatin in water; stir over low heat until dissolved. Beat cream cheese and sugar at medium speed of mixer until well blended. Add enough rum to reserved liquid to measure ¾ cup. Gradually add gelatin and liquid to cream cheese; refrigerate until slightly thickened. Fold in pineapple and whipped cream; pour over crust. Refrigerate until firm. Sprinkle with coconut.



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