Ingredients: |
Ingredients: Filling:
2 envelopes (1 tablespoon each) unflavored gelatin
¾ cup sugar, divided
1 6-ounce can Dole Pineapple Juice
3 eggs, separated
3 8-ounce packages cream cheese, softened
¼ cup dark Jamaican rum (or 2 teaspoons rum extract)
¼ teaspoon coconut extract
Topping:
2 8-ounce cans crushed pineapple in juice
2 tablespoons sugar
1 tablespoon cornstarch
Coconut crust:
1½ cups vanilla wafer crumbs
1 cup flaked, sweetened coconut
1/3 cup butter, melted
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Directions: |
Directions:For crust: combine ingredients, mix well. Press evenly over bottom and up sides of an 8 - 9” pan. Chill. Filling: Mix gelatin and ½ cup sugar in saucepan. Add pineapple juice. Let stand until gelatin has softened. Place over low heat and stir until gelatin dissolves. Remove from heat. In large bowl, beat egg yolks well. Gradually beat hot gelatin mixture into egg yolks. Let cool. In medium bowl, beat cream cheese until fluffy and add to gelatin mixture. Beat until well-blended. Stir in rum (or rum extract) and coconut extract. Refrigerate gelatin mixture to chill; stir frequently as mixture thickens. When gelatin mixture is the consistency of unbeaten egg whites, remove from refrigerator. In large bowl, beat egg whites until foamy. While beating, add remaining ¼ cup sugar, 1 tablespoon at a time, until whites hold stiff peaks. Fold egg whites into thickened gelatin mixture. Turn into prepared crust. Refrigerate for 6 hours or overnight.
Topping: Combine ingredients in saucepan. Stir until cornstarch dissolves. Cook over medium heat stirring until sauce boils and thickens slightly. Chill. Spoon sauce over top of cheesecake. Serves 10. |
This recipe for PINA COLADA CHEESECAKE is from