Festive Pina Colada Cheesecake
- 6 Tbsp. butter, melted
- 1 3/4 c. graham cracker crumbs
- 3/4 c. chopped pecans, toasted
- 1 Tbsp. sugar
- 3 (8 oz.) pkg. cream cheese, softened
- 1/2 c. sugar
- 5 large eggs
- 8 oz. can crushed pineapple, drained
- 1 c. cream of coconut
- 1 c. sour cream
- 1/3 c. light rum extract
- 4 tsp. coconut extract
- Glaze
- whipped cream and toasted coconut (garnishes)
- Stir together butter, graham cracker crumbs, pecans and 1 tablespoon sugar and press into bottom and 1 1/2-inches up sides of a lightly greased 10-inch spring-form 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 325u0b0 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 at least 8 hours. Garnish, if desired. Makes 1 (10-inch) cheesecake.
butter, graham cracker crumbs, pecans, sugar, cream cheese, sugar, eggs, pineapple, cream of coconut, sour cream, light rum, coconut extract, whipped cream
Taken from www.cookbooks.com/Recipe-Details.aspx?id=90525 (may not work)