Pina colada cheesecake 14

Yield: 1 Servings

Measure Ingredient
2 cups Graham cracker crumbs
⅓ cup Cornstarch
½ cup Toasted shredded coconut,
\N \N Chopped fine
3 tablespoons Sugar
5 \N Eggs
2 \N Egg yolks
1 \N Lemon peel, grated
⅓ cup Melted butter
½ cup Canned cream of coconut
16 ounces Can crushed pineapple in
\N \N Heavy syrup
⅓ cup Dark rum
8 ounces Cream cheese
½ cup Coarsely chopped pecans
½ cup Toasted shredded coconut
1½ cup Sugar

Combine graham cracker crumbs, finely chopped coconut, & 3 Tbls. sugar.

Stir in butter until all dry ingredients are moistened. Press crumbs into 10" spring-form pan. Drain pineapple, reserving juice. Beat cream cheese & 1½ cups sugar until light & fluffy, about 10 minutes. Beat in cornstarch, eggs & egg yolks until well blended. Beat in lemon peel, cream of coconut & rum. Stir in ½ drained pineapple, reserving remainder (with juice) for topping. (Combine pineapple, juice, ¼ cup sugar, ¼ cup dark rum & 1 Tbls. arrowroot, heat to boiling, boil until clear & thickened.) Pour filling into crust. Place in pan of hot water & bake at 350F for 1 ¼ hours. Cool, spread pineapple topping over top, sprinkle with nuts, then coconut. Chill.

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