Pina Colada Cheesecake
Ready In: 2 hrs 20 mins
Serves: 12
Ingredients
- 15 shortbread cookies, crushed
- 1 cup flaked coconut, toasted
- 3 tablespoons butter, melted
- 3 (8 ounce) packages 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
- 1⁄2 fresh pineapple, peeled and cored
- 3 tablespoons apple jelly
Directions
- Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 inches square). Securely wrap foil around pan.
- 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.
- 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 inches of hot water to larger pan.
- 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.
- Thinly slice pineapple; arrange on cheesecake. Warm apple jelly; brush over pineapple. Refrigerate until chilled. Just before serving, garnish with blossoms if desired.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off