Pina Colada Cheesecake

Pina Colada Cheesecake

1 2/3 cups dry fine breadcrumbs
1/4 cup granulated sugar
1/2 cup butter or margarine, melted
32 ozs cream cheese, softened
3/4 cup granulated sugar
4 large eggs
1 (8 oz) container sour cream
1 (16 oz) can cream of coconut
1 (16 oz) can crushed pineapple, well drained
2 Tbsp cornstarch
1 tsp vanilla extract
1 tsp rum flavoring
1 tsp lemon juice
Topping

Combine first three ingredients; press into bottom & 1 inch up sides of a 10-inch spring-form pan
Bake at 350 deg F for 10 to 12 min
Cool on a wire rack

Beat cream cheese at medium speed with an electric mixer until smooth
Gradually add 3/4 cup sugar, beating well
Add eggs, one at a time, beating after each addition
Stir in sour cream & next 6 ingredients; spoon into crust
Bake at 350 deg F for 1 hour & 20 min; turn oven off
Sprinkle on topping; return to oven
Leave cheesecake in oven with door closed for 1 hour; then cool to room temp on a wire rack
Chill

Topping
1/4 cup butter or margarine
1/2 cup flaked coconut
1/2 cup finely chopped almonds
1/4 cup granulated sugar

Melt butter
Add remaining ingredients, & saute until golden, stirring frequently

Topics: Deserts

 

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