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Pina Colada Cheesecake Recipe

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This recipe for Pina Colada Cheesecake, by , is from A Collection of Favorites from Bulloch Family and Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bonnie Oatey

Category:
Category:

Ingredients:  
Ingredients:  
Cheesecake:

6 tbsp. unsalted butter, melted
1 3/4 cups graham cracker crumbs
3/4 cup chopped pecans, toasted
1 tbsp. sugar
3 (8-ounce) packages cream cheese, softened
1/2 cup sugar
5 large eggs
1 (8-ounce) can crushed pineapple, drained
1 cup cream of coconut
1 cup sour cream
1/3 cup light rum
4 tsp. coconut extract
Garnishes: whipped cream and toasted coconut

Glaze:

1 tbsp. cornstarch
1 tbsp. water
1 (8-ounce) can crushed pineapple
1/4 cup sugar
2 tbsp. lemon juice

Directions:
Directions:
Cheesecake:
Stir together first 4 ingredients, and press into bottom and 1 1/2 inches up sides of a lightly greased 10- inch spring form pan.
Beat cream cheese and 1/2 cup sugar at medium speed with an electric mixer 3 minutes or until fluffy.
Add eggs, 1 at a time, beating well after each addition. Add pineapple and next 4 ingredients, beating until blended. Pour mixture into crust.
Bake at 3250 for 1 hour and 15 minutes or until center is almost set. Cool on a wire rack. Spread
Glaze over top of cheesecake. Cover and chill at least 8 hours. Garnish, if desired.

Glaze:
Stir together cornstarch and 1 tablespoon water until smooth. Combine cornstarch mixture, crushed pineapple, 1/4 cup sugar, and lemon juice in a saucepan over medium heat; cook, stirring constantly, 5 minutes or until mixture is thickened and bubbly. Remove from heat; let cool completely.

 

 

 

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