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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Pina Colada Cheesecake Recipe

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This recipe for Pina Colada Cheesecake is from The Elder/Blanford Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 2/3 cups graham cracker crumbs
1/4 cup sugar
1/2 cup butter/margarine, melted
4 (8 oz.) pkgs. cream cheese, softened
3/4 cup sugar
4 large eggs
1 (8 oz.) carton sour cream
1 (16 oz.) can cream of coconut
1 (15 1/4 oz.) can crushed pineapple, well drained
2 Tbsp. cornstarch
1 tsp. vanilla
1 tsp.rum flavoring
1 tsp. lemon juice

Topping:
1/4 cup butter/margarine
1/2 cup flaked coconut
1/2 cup almonds, finely chopped
1/4 cup sugar
Directions:
Directions:

Combine first 3 ingredients; press into bottom and up sides of a 10 inch springform pan. Bake at 350 deg. for 10-12 minutes. Cool on a wire rack.

Beat cream cheese at medium speed with an electric mixer until smooth. Gradually add 3/4 cup sugar, beating well. Add eggs, one at a time, beating after each addition. Stir in sour cream and next 6 ingredients; spoon into crust. Bake at 350 deg. for 1 hour and 20 minutes; turn oven off. Remove cake and sprinkle on topping; return to oven. Leave cheesecake in oven with door closed 1 hour; then cool to room temperature on wire rack. Chill.

Topping:
Melt butter; add remaining ingredients and saute until golden, stirring frequently.
Number Of Servings:
Number Of Servings:
10-12

 

 

 

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