Pina Colada Cheese Cake

Pina Colada Cheese Cake

12 ServingsPrep: 40 min. Bake: 1-1/4 hours + cooling

Ingredients

• 15 shortbread cookies, crushed
• 1 cup flaked coconut, toasted
• 3 tablespoons butter, melted
• FILLING:
• 3 packages (8 ounces each) reduced-fat cream cheese
• 3/4 cup sugar
• 3/4 cup cream of coconut
• 3 tablespoons 2% milk
• 3/4 teaspoon rum extract
• 3 eggs, lightly beaten
• TOPPING:
• 1/2 fresh pineapple, peeled and cored
• 3 tablespoons apple jelly
• Edible blossoms, optional

Directions

• Place a greased 9-in. springform pan on a double thickness of
• heavy-duty foil (about 18 in. square). Securely wrap foil around
• pan.
• 
  
• In a small bowl, combine cookie 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 until set and lightly browned.
• Cool on a wire rack.
• 
  
• In a large bowl, beat cream cheese and sugar until smooth. Beat in

2 of 2

Pina Colada Cheesecake (continued)

Directions (continued)

• the cream of coconut, milk and extract. Add eggs; beat on low speed
• just until combined. Pour over crust. Place springform pan in a
• large baking pan; add 1 in. of hot water to larger pan.
• 
  
• Bake at 325° for 1-1/4 to 1-1/2 hours or until center is just set
• and top appears dull. Remove springform pan from water bath. Cool on
• a wire rack for 10 minutes. Carefully run a knife around edge of pan
• to loosen; cool 1 hour longer. Refrigerate overnight.
• 
  
• Thinly slice pineapple; arrange on cheesecake. Warm apple jelly;
• brush over pineapple. Refrigerate until chilled. Just before
• serving, garnish with blossoms if desired.
• 
  
• 
  
• 
  
• Yield: 12 servings.