More Great Recipes: No Bake/Cook

Pina Colada Cheesecake


User Avatar
By kc10
Member since 2006

Serves 8 - 10 | Prep Time | Cook Time

Ingredients

Coconut Crust:
1-1/2 cups vanilla wafer crumbs
1 cup flaked coconut
1/3 cup melted butter
Filling:
2 envelopes unflavored gelatin
1/2 cup sugar
1 can (5 oz.) pineapple juice
3 eggs, separated
3 pkgs. (8 oz. each) cream cheese, softened
1/4 cup dark Jamaican rum or 2 tsp. rum extract
1/4 teaspoon coconut extract
1 can (20 oz.) crushed pineapple
1 tablespoon cornstarch


Coconut Crust: Prepare coconut crust: Mix vanilla wafer crumbs with coconut. Stir in butter. Press in bottom and sides of 8 or 9-inch springform pan. Chill until ready to use.



Filling: Mix gelatin and 1/2 cup sugar in saucepan. Add pineapple juice. Stand 1 minute. Heat over low heat until gelatin dissolves, about 5 minutes. Remove from heat.



Add yolks, one at a time; beat well after each. Cool slightly. Beat cream cheese until fluffy. Blend in gelatin mixture with rum and coconut extract. Chill quickly by setting mixture over bowl of ice water; stir until slightly thickened. Beat egg whites until foamy. Gradually add 1/4 cup sugar until stiff peaks form. Fold into gelatin. Turn into prepared crust.



Refrigerate overnight. In a saucepan, combine undrained pineapple with 2 tablespoons sugar and cornstarch. Cook, stirring until it boils and thickens. Cool; spoon over cheesecake.


Pairs Well With


Notes

Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

439 Downloads
FREE
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11137 Downloads
FREE
A dash of local for every season
By slyasafox15

22 Recipes

12 Downloads
FREE
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Torta Cubana
Torta Cubana
Pecan Cookie Waffles with Honey-Cinnamon Butter
Pecan Cookie Waffles with Honey-Cinnamon Butter