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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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I love coconut. I love coconut, cheesecake and rum especially. Enjoy Ingredients:
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 (i use coco lopez) |
1 cup sour cream |
1/3 cup light rum or 1 tablespoon rum extract |
4 teaspoons coconut extract |
glaze ingredients |
1 tablespoon cornstarch |
1 tablespoon water object |
1 (8-ounce) can crushed pineapple |
1/4 cup sugar |
2 tablespoons lemon juice |
garnishes: whipped cream and toasted coconut |
Directions:
1. Cake:
2. Stir together first 4 ingredients, and press into bottom and 1 1/2 inches up sides of a lightly greased 10-inch springform pan.
3. 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 cheesecake at 325° for 1 hour and 15 minutes or until center is almost set. Cool on a wire rack.
4. Glaze:
5. 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.
6. Spread Glaze over top of cheesecake. Cover and chill at least 8 hours. Garnish, if desired.
7. Yield
8. Makes 1 (10-inch) cake
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