Pina Colada Cheesecake

By á-153

A rich, scrumptious concoction of cream cheese, pineapple and coconut. This cake takes some time and effort to prepare but is well worth the time and effort. This cake is large and filling and feeds a bunch. Must be prepared the day before you will serve it.

Ingredients

• Crust:
• 1 1/2 cups crushed vanilla wafers or graham cracker crumbs
• 1/2 cup sweetened coconut
• 4 Tsp melted butter
• Filling:
• 3 8 oz pkgs cream cheese
• 1 cup coconut cream; freeze left over for the next cake
• 3/4 cup sugar
• 1 14 oz can crushed pineapple
• 1 Tbsp rum (optional)
• 2 tsp vanilla
• 3 eggs
• Sauce:
• 1 14 oz can pineapple rings
• 1 cup sugar
• 1/3 cup water

Preparation

Step 1

Preheat oven to 325F.

Mix coconut and crumbs together; pour in melted butter and mix well. Spread in large springform pan; spread evenly and press well with a flat bottomed glass. Bake for 15 minutes. As it bakes, cream the cream cheese while gradually adding all other ingredients; EGGS LAST. Pour mixture onto crust; bake in a water bath for 1 hour 15 minutes. Turn oven off and let sit inside for at least 1 hour without opening oven door. Remove from oven, cool and refridgerate overnight.

Sauce:
Strain pineapple slices and warm the juice. In a separate pot dissolve sugar and water. Once dissolved bring to a boil and let simmer. Add juice and bring to a boil. Boil and simmer repeatedly to reduce, stirring constantly. Cool and refridgerate overnight to thicken.

Garnish:
Dust pineapple rings with sugar and coconut; broil for 10 to 15 minutes until coconut is browned lightly. Lay cooled pineapple slices evenly over cheesecake. Serve with the sauce.