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Pina Colada Cheesecake Recipe

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This recipe for Pina Colada Cheesecake is from The Kennard 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:  
Bottom:
1.5c of graham cracker crumbs,
6 tbsp melted butter,
1/4 c of granulated sugar,
1/2 c of flaked coconut,
Filling:
4pks of no-name cream cheese;
1/4 c of granulated sugar,
1 c coconut [optional],
1 14oz can of drained crushed pineapple [reserve juice],
1 cup sour cream,
2 teas vanilla,
2 tbsp cornstarch,
2 lg eggs.
Topping:
Take reserved pineapple or more to make 1c and heat separately.
1c granulated sugar,
1/3c water,
Directions:
Directions:
Bottom:Mix Together and press into a greased 9" spring-form pan, grease up the sides as well. Smooth for even thickness, Chill Crust for 5-10 min. Then bake for 10 min in pre-heated oven.
Filling: beat cream cheese, sugar, coconut, pineapple together and mix well. Stir in vanilla and sour cream and mix well. Pour into cooled crust and smooth the top. Bake @ 275º for 11/2 hrs. Turn off the heat and leave cake in oven. Prop the door open with a spoon and let cake set overnight. Remove cake in the am and refrigerate for up to 3 days.
Topping:
In small saucepan combine water & sugar and stir till sugar has dissolved. Bring to boil over medium heat and when boiling; cover and cook for 1 min. Uncover and boil without stirring till pale caramel colour. Stirring vigorously, add the hot pineapple juice and cook for 5 min. or until reduced to creamy consistency. Cover and refrigerate for at least 6hrs or until thickened.
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
45min
Personal Notes:
Personal Notes:
Chilling time for the sause is important as the sause will thincken as it cools. Serve with a bit of the syrup on the plate and drizzle over each individual piece. You may want to add a small slice of pineapple for garnish.

 

 

 

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