Pina Colada Cheesecake

Name: Pina Colada Cheesecake
Prep time: 1 h 55 min
Cook time: 1 h 55 min
Total time: 1 h 55 min
Yield: 12
Cuisine: Global
Ingredients: 3 Tbsps apple jelly; 3 Tbsps butter, melted; 237 milliliters flaked coconut, toasted; 177 milliliters cream of coconut; 12 servings Edible blossoms, optional; 3 eggs, lightly beaten; 680 grams packages each) reduced-fat cream cheese; 3 Tbsps 2% milk; 1 fresh pineapple, peeled and cored; 1 teaspoons rum extract; 15 shortbread cookies, crushed; 177 milliliters sugar

Pina Colada Cheesecake takes roughly 1 hour and 55 minutes from beginning to end. This recipe serves 12. One serving contains 429 calories, 7g of protein, and 24g of fat. This recipe covers 9% of your daily requirements of vitamins and minerals. It works well as a dessert. Head to the store and pick up apple jelly, pineapple, sugar, and a few other things to make it today.

Instructions

Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.

Ingredients you will need

Wrap

Equipment you will use

Springform Pan

Aluminum Foil

In a small bowl, combine cookie crumbs and coconut; stir in butter. Press onto the bottom of prepared pan.

Ingredients you will need

Cookie Crumbs

Coconut

Butter

Equipment you will use

Bowl

Frying Pan

Place pan on a baking sheet.

Equipment you will use

Baking Sheet

Frying Pan

Bake at 325° for 8-10 minutes or until set and lightly browned. Cool on a wire rack.

Equipment you will use

Wire Rack

Oven

In a large bowl, beat cream cheese and sugar until smooth. Beat in the cream of coconut, milk and extract.

Ingredients you will need

Cream Of Coconut

Cream Cheese

Extract

Sugar

Milk

Equipment you will use

Bowl

Add eggs; beat on low speed just until combined.

Ingredients you will need

Egg

Pour over crust.

Ingredients you will need

Crust

Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.

Ingredients you will need

Water

Equipment you will use

Springform Pan

Baking Pan

Bake at 325° for 1-1/4 to 1-1/2 hours or until center is just set and top appears dull.

Equipment you will use

Oven

Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

Ingredients you will need

Water

Equipment you will use

Springform Pan

Wire Rack

Knife

Thinly slice pineapple; arrange on cheesecake. Warm apple jelly; brush over pineapple. Refrigerate until chilled. Just before serving, garnish with blossoms if desired.

Ingredients you will need

Apple Jelly

Pineapple

Equipment

Ingredients

Servings:

3Tbsps

apple jelly 3Tbsps

butter, melted 237milliliters

flaked coconut, toasted 177milliliters

cream of coconut 12servings

Edible blossoms, optional 3

eggs, lightly beaten 680grams

packages each) reduced-fat cream cheese 3Tbsps

2% milk 1

fresh pineapple, peeled and cored 1teaspoons

rum extract 15

shortbread cookies, crushed 177milliliters

sugar

Recommended wine: Late Harvest Riesling, Lambrusco Dolce, Sauternes

Late Harvest Riesling, Lambrusco Dolce, and Sauternes are great choices for Cheesecake. White dessert wines are a safe pick for cheesecake (without chocolate), but a sweet lambrusco will be so good with classic strawberry cheesecake. The Angel Late Harvest Riesling with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

Angel Late Harvest Riesling

Messina Hof's Angel is a crisp, sweet dessert wine, harvested from the last pick of Riesling when the grapes are almost raisins. Perfect with fruit, cheesecake and light, sweet chocolate desserts.