"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Festive Pina Colada Cheesecake Recipe

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This recipe for Festive Pina Colada Cheesecake, by , is from Kostelyk Family Cookbook: Only Good Stuff!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jennifer Kostelyk
Added: Friday, October 24, 2008


6 T. butter, melted
1 1/2 c. graham cracker crumbs
1/2 c. finely chopped pecans
1 T. sugar

3 (8 oz.) pkgs. Cream cheese, softened
1/2 c. sugar
4 eggs
1 (8 oz. ) can crushed pineapple, drained
1 c. cream of coconut
1 c. sour cream
1/3 c. light rum

1 T. cornstarch
1 T. water
1 (8 oz.) can crushed pineapple
1/4 c. sugar
2 T. lemon juice

Garnishes: whipped cream and toasted coconut

Stir crust ingredients and press into bottom and up sides of a 10 inch springform pan. Bake at 350 degrees 5-10 minutes. Beat cream cheese and sugar until smooth. Add eggs, one at a time, beating well after each one. Add pineapple and next 4 ingredients, beating until blended. Pour mixture into crust. Bake at 325 degrees for 60-70 minutes or until almost set. Cool. For glaze, stir cornstarch and water until smooth. Combine cornstarch mixture, crushed pineapple, sugar, and lemon juice in a saucepan. Cook, over medium heat 5 minutes or until thickened and bubbly. Cool completely. Spread glaze over top of cheesecake. Cover and chill in refrigerator. Garnish, if desired.




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