Ingredients: |
Ingredients: Crust:
1/3 cup grahma cracker crumbs
1/4 cup flaked coconut
Filling:
8 ounces fat-free cream cheese
8 ounces tub-style light cream cheese(not fat free)
3/4 cup sugar
2 tbsp flour
1 cup nonfat cottage cheese
1/2 cup frozen Bacardi Pina Colada mixer, thawed
1 1/2 tsp. coconut extract
1 (8 ounce) can crushed pineapple, well drained
1/4 cup flaked coconut
6 egg whites
Pineapple Glaze:
1 tbsp. sugar
1 tbsp. cornstarch
1/2 cup frozen Bacardi Pina Colada Mixer, thawed
3 tbsp Captian Morgan Spiced Rum
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Directions: |
Directions:Preheat oven to 325 degrees F. Lightly coat a 9-inch springform pan with nonstick vegetable-oil spray. Sprinkle the graham cracker crumbs and 1/4 cup coconut evenly over the bottom of the pan.
In a large bowl beat together the fat-free cream cheese and light cream chesse with an electric mixer on the lowest speed until blended. Gradually beat in the 3/4 cup sugar and the flour. In a food processor or blender, puree the cottage cheese until it is smooth and resembles fluffy marshmallow creme. Add the pureed cottage cheese to the cream cheese mixture and mix until smooth. Beat in the Bacardi mixer concentrate and the coconut extract. Add the crushed pineapply and 1/4 cup coconut and beat until blended. Add the egg whites and beat just until smooth. Pour the filling over the crumbs and coconut in the pan.
Bake for 70-75 minutes, or until the cheesecake puffs and the center is almost set. Transfer to a rack. Let cool for 15 minutes, then run a knife around the sides to loosen the cake. Release the pan sides. Chill, uncovered, overnight. Top with glaze.
To make the glaze: In a small saucepan, combine the 1 tablespoon sugar and the cornstarch. Add the 1/2 cup Bacardi Mixer concentrate and cook and stir over medium heat until bubbly. Add the rum and cook and stir 1 minute more. Remove from heat and pour over the cheesecake. Sprinkle with 2 tbsp. coconut over the glaze. Chill until serving time.
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This recipe for Pina Colada Cheesecake is from