[FloridaTish]

Pina Colada Cheesecake
From Southern Living

6 tablespoons unsalted butter, melted
1 3/4 cups graham cracker crumbs
3/4 cup chopped pecans, toasted (I prefer untoasted)
2 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
1/3 cup light rum
4 teaspoons coconut extract

Pineapple Glaze:
1 Tbsp cornstarch
1 Tbsp water
1 (8oz.) can crushed pineapple
1/4 cup sugar
2 Tbsp lemon juice

Whipped Cream and toasted coconut to garnish


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.

For the glaze, stir cornstarch and water together until smooth, combine with pineapple, sugar and lemon juice in a saucepan over medium heat. Cook, stirring constantly over medium heat for 5 minutes or until thich and bubbly. Remove from heat and let cool completely.

Pour pineapple glaze over the top of the cooled off cheesecake while it is still in the pan. Cover and chill at least 8 hours. Remove from springform pan before serving. Garnish with whipped cream and toasted coconut around the edges, if desired.


FloridaTish's Notes: I have made a few changes to this recipe, as it was originally in the December 2001 issue of Southern Living. I took out the sour cream that it called for (who needs more fat?) and I added an extra tablespoon of sugar to the crust mix. Additionally, instead of buying coconut extract that I probably wouldn't use much, I just used 1/3 C of Malibu Rum to cover the rum and coconut ingredients (Malibu Rum is coconut flavored in case you didn't know). If you don't like pecans toasted, untoasted would work just as well...Everyone I know who has tried it, loved it! I made it for the 1st time last weekend for Mother's day & my hubby's family was very impressed with how it turned out. Since I've been good with my diet, I brought the rest to the folks at my office and it was gone in a matter of minutes!


Yield: Makes 1 (10-inch) cake