pinacolada cheesecake

(1 rating)
Recipe by
Lilly Valentin
sea isle city, NJ

My whole family loves this one!!It's always requested at family reunions and holidays!!!

(1 rating)
yield 12 serving(s)
prep time 40 Min
cook time 1 Hr 20 Min

Ingredients For pinacolada cheesecake

  • 15
    shortbread cookies,crushed
  • 1 c
    flaked coconut
  • 3 Tbsp
    butter, melted
  • 3-8 oz pkg
    reduced fat cream cheese
  • 3/4 c
    sugar
  • 3/4 c
    cream of coconut
  • 3 Tbsp
    milk
  • 3/4 tsp
    rum extract
  • 3
    eggs lightly beaten
  • 1/2
    fresh pineapple,peeled & cored
  • 3 Tbsp
    apple jelly

How To Make pinacolada cheesecake

  • 1
    Place a greased 9inch springform pan on a double thickness of heavy duty foil.Securely wrap foil around pan.
  • 2
    In a small bowl,combine cookies crumbs and coconut ,stir in butter. Press onto the bottom of prepared pan.Place pan on a baking sheet.Bake at 325* for 8-10 minutes or untill set and lightly browned.Cool on a wire rack.
  • 3
    In a large bowl,beat cream cheese and sugar until smooth.Beat in the cream of coconut,milk,and extract.Add eggs,beat on low speed just until combined.Pour over crust.
  • 4
    Place sprngform panin a large baking pan,add i inch of hot water to larger pan.(bano de maria).
  • 5
    Bake at 325* for 1 1/2 hrs or till center is set and top appears dull.Remove pan from water bath.Cool on a wire rack for 10 minutes.Carefully run knife around edge of pan to loosen;cool 1 hr,refrigerate overnight.
  • 6
    Thinly slice pineapple,arrange on cheesecake.Warm apple jelly and brush over pineapple.Refrigerate til chilled.

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