Piña Colada Cheesecake

Name: Piña Colada Cheesecake
Prep time: 9 h
Cook time: 9 h
Total time: 9 h
Yield: 16
Cuisine: Global
Ingredients: 6 Tbsps butter or margarine, melted; 2 teaspoons cornstarch; 680 grams packages each) cream cheese, softened; 177 milliliters cream of coconut; 3 eggs; 1 leave Fresh mint if desired; 414 milliliters graham cracker crumbs; 59 milliliters light rum; 680 grams jar refrigerated sliced mango, drained, chopped; 2 teaspoons grated orange peel; 227 grams can crushed pineapple in juice, drained; 118 milliliters Reserved pineapple juice; 8 can crushed pineapple in juice, drained, juice reserved; 59 milliliters sugar

This recipe serves 16. Watching your figure? This vegetarian recipe has 366 calories, 5g of protein, and 23g of fat per serving. From preparation to the plate, this recipe takes roughly 9 hours. If you have eggs, cream of coconut, 1 can (8 oz) crushed pineapple in juice, and a few other ingredients on hand, you can make it.

Instructions

Heat oven to 325F. Wrap outside bottom and side of 10-inch springform pan with foil to prevent leaking. Spray inside bottom and side of pan with cooking spray. In small bowl, mix crust ingredients. Press crust mixture on bottom of pan.

Ingredients you will need

Cooking Spray

Crust

Wrap

Equipment you will use

Springform Pan

Bowl

Aluminum Foil

Oven

Bake 8 to 10 minutes or until set.

Equipment you will use

Oven

In large bowl, beat cream cheese and 1/4 cup sugar with electric mixer on medium speed until light and fluffy. Beat in eggs; one at a time; just until blended. On low speed, beat in remaining filling ingredients except pineapple. Gently fold in pineapple.

Ingredients you will need

Cream Cheese

Pineapple

Sugar

Egg

Equipment you will use

Hand Mixer

Bowl

Pour over crust.

Ingredients you will need

Crust

Bake 1 hour 10 minutes to 1 hour 15 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Run small metal spatula around edge of pan to loosen cheesecake. Turn oven off; open oven door at least 4 inches.

Equipment you will use

Oven

Spatula

Frying Pan

Let cheesecake remain in oven 30 minutes. Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight before serving.

Equipment you will use

Wire Rack

Oven

Frying Pan

In 1-quart saucepan, mix reserved pineapple juice plus enough water to equal 2/3 cup, cornstarch, and sugar.

Ingredients you will need

Pineapple Juice

Corn Starch

Sugar

Water

Equipment you will use

Sauce Pan

Heat to boiling over medium heat, stirring constantly. Boil 1 minute, stirring constantly, until slightly thickened. Cool 20 minutes at room temperature.

In large bowl, toss glaze with pineapple and mango. Spoon onto top of cheesecake.

Ingredients you will need

Pineapple

Glaze

Mango