Pina Colada Cheesecake
1-3/4 cups graham cracker crumbs
3/4 cup chopped pecans, toasted
6 tablespoons unsalted butter, melted
1 tablespoon sugar
3 pkgs. (8 oz. each) cream cheese, softened
1/2 cup sugar
5 large eggs
1 can (8 oz.) crushed pineapple, drained
1 cup cream of coconut
1 cup sour cream
1/3 cup light rum
4 teaspoons coconut extract
1 tablespoon cornstarch
1 tablespoon water
1 can (8 oz.) crushed pineapple
1/4 cup sugar
2 tablespoons lemon juice
Stir together first 4 ingredients, and press into bottom and 1-1/2 inches up sides of 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 325ºF for 1 hour and 15 minutes or until center is almost set. Cool on a wire rack. Spread glaze over top of cheesecake. Cover and chill for at least 8 hours. Garnish if desired.
Glaze (Makes about 1 cup): Stir together cornstarch and 1 tablespoon water until smooth. Combine cornstarch mixture, pineapple, 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 and cool completely. Glaze top of cool cake.