Festive Pina Colada Cheesecake 6 tablespoons unsalted butter, melted 1 3/4 cups graham cracker crumbs 3/4 cup chopped pecans, toasted 1 tablespoon 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 teaspoons coconut extract Glaze* Garnishes: whipped cream and toasted coconut Glaze* 1 tablespoon cornstarch 1 tablespoon water 1 (8-ounce) can crushed pineapple 1/4 cup sugar 2 tablespoons lemon juice Preparation 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. Yield Makes 1 cup Preparation Stir together first 4 ingredients, and press into bottom and 1 1/2 inches up sides of a lightly greased 10-inch springform 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 325° 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. Back To Cakes and Bakery Delights Recipes Feel Free To Email Me Anytime Back To The Index Page