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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'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Bonnie Oatey



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


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

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.

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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