Pina Colada Cheesecake

Recipe by SharleneW
READY IN: 1hr 20mins




  • Stor together butter, graham cracker crumbs, chopped pecans and sugar.
  • Press into bottom and 1 1/2 inches up sides of a lightly greased 10-inch springform pan.
  • Beat cream cheese and 1/2 cup sugar at medium speed with electric mixer for 3minutes or until fluffy.
  • Add eggs one at a time, beating well after each.
  • Add pineapple, cream of coconut, sour cream, light rum and coconut extract.
  • Beat until blended.
  • Pour mixture into crust.
  • Bake at 325°F for 1 hour and 15 minutes or until center is almost set.
  • Cool on a wire rack.
  • For Glaze: Stir together cornstarch and water until smooth.
  • Combine cornstarch mixture with crushed pineapple, sugar and lemon juice in a saucepan over medium heat.
  • Cook, stirring constantly, for 5 minutes or until mixture is thickened and bubbly.
  • Remove from heat and let cool completely.
  • When glaze is cooled, spread glaze over top of cheesecake.
  • Cover and chill for at least 8 hours.
  • Garnish if desired before serving.