Piña Colada Cheesecake
- 3 pkg (8 oz each) cream cheese, softened
- 3 eggs
- 1 can. (14 oz.) sweetened condensed milk
- 16 coconut cookies, crushed
- 4 oz (half stick) butter, melted
- 1 cup macadamia nuts, chopped (1/4 cup reserved)
- 1 1/2 cups shredded coconut (1/2 cup reserved)
- 1 can (20 oz.) crushed pineapple, well drained
- 10 drops Piña Colada flavoring (available from cake and candy making supply stores)
- 1 1/2 tsp pure vanilla extract (NOT ARTIFICIAL)
Pre-heat oven to 300 degrees.
Grease 9’ spring form pan.
In a medium mixing bowl, combine coconut cookies and butter. Stir until butter is thoroughly absorbed.
Press cookie mixture into bottom of spring form pan and about a third of the way up the sides of the pan. Use a flat bottom measuring cup to smooth the bottom and even out the corners, if needed.
Place sweetened condensed mike in mixer bowl and beat on low speed just to lube the bowl and paddle. Add cream cheese and vanilla, mix until smooth. Add eggs, one at a time until incorporated. Add about 10 drops of the Piña Colada oil and mix until just incorporated. Taste the batter and add more oil to taste, if needed.
Fold in ¾ cup macadamia nuts, pineapple, and 1 cup coconut.
Pour batter into spring form pan and sprinkle remaining coconut and macadamias evenly over the top of the cheesecake.
Place in pre-heated oven, in the center of the center rack.
Bake for exactly one hour. After first hour, turn the oven off but do not open the oven door. Let the cake stay in the hot oven for exactly one additional hour before removing it.
Cool to completely room temperature before attempting to de-pan.