I made myself a Pina Colada Cheesecake that I tweaked from a recipe I found in America's Best Recipes. Someone asked for it, so I thought I'd add it here in case someone else wants it.
2 Tbsp butter
1/2 cup flaked coconut
1/2 cup finely chopped almonds
1/4 cup sugar (I use Splenda and sugar 50%)
1 2/3 cup fine breadcrumbs
1/4 cup sugar (I consider this optional)
1/2 cup melted butter
4 (8oz) packages cream cheese (low fat)
3/4 cup sugar (50% Splenda)
1 can 15 oz crushed pineapple, well drained
1 can 15 oz can cream of coconut
1 8 oz carton sour cream (low fat)
2 Tbsp cornstarch
1 tsp lemon juice (I used Lime)
1 tsp vanilla (2 tsp used)
1 tsp rum extract or 1/4 cup rum
Preheat oven to 350. Warm ingredients to room temperature for best results.
|makes a full 10 inch pan|
Combine breadcrumbs, 1/4 sup sugar, if using, and 1/2 cup butter; stir well. Firmly press mixture into 10 inch springform pan on bottom and half way up sides. Bake at 350 for 12 minutes. Let cool on a wire rack.
Beat cream cheese at medium speed of electric mixture until creamy; gradually add 3/4 cup sugar mix, beat well. Add eggs, one at a time, beating after each addition. Stir in pineapple and next 6 ingredients. Pour batter into prepared pan.
|leave door open|
MAKES 12 servings.