Pina Colada Cheesecake (VRP 090)

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Pina Colada Cheesecake

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Pina Colada Cheesecake Recipe

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Yield: Serves 10

Pina Colada Cheesecake

Print

Ingredients

Filling

• 2 envelopes (1 tablespoon each) unflavored gelatin
• ¾ cup sugar
• 1 can (6 oz.) Dole pineapple juice
• 3 eggs, separated
• 3 large packages (8 oz. each) cream cheese, softened
• ¼ cup dark Jamaican rum (or 2 teaspoons rum extract)
• ¼ teaspoon coconut extract

Topping

• 2 cans (8 oz.) Dole crushed pineapple in syrup
• 2 tablespoons sugar
• 1 tablespoon cornstarch

Coconut Crust

• 1½ cups vanilla wafer crumbs
• 1 cup flaked sweetened coconut
• ⅓ cup butter or margarine, melted

Instructions

Crust:

1. Combine ingredients.
2. Mix well.
3. Press mixture evenly over bottom and up sides of an 8- or 9-inch pan.
4. Chill.
5. Fill

Filling:

1. Mix gelatin and ½ cup sugar in saucepan.
2. Add pineapple juice. Let stand until gelatin has softened. Place over low heat; stir until gelatin dissolves.
3. Remove from heat.
4. In large bowl, beat egg yolks well.
5. Gradually beat hot gelatin mixture into egg yolks.
6. Let cool.
7. In medium bowl, beat cream cheese until fluffy.
8. Add to gelatin mixture; beat until well blended.
9. Stir in rum (or rum extract) and coconut extract.
10. Refrigerate gelatin mixture to chill.
11. Stir frequently as mixture thickens.
12. When gelatin mixture is consistency of unbeaten egg whites, remove from refrigerator.
13. In large bowl, beat egg whites until foamy.
14. While beating, add remaining ¼ cup sugar, 1 tablespoon at a time, until whites hold stiff peaks.
15. Fold egg whites into thickened gelatin mixture.
16. Turn into prepared crust.
17. Refrigerate for 6 hours or as long as overnight.

Topping:

1. Combine ingredients in saucepan.
2. Stir until cornstarch dissolves.
3. Cook over medium heat, stirring, until sauce boils and thickens slightly.
4. Chill.
5. Spoon sauce over top of cheesecake.

Pina Colada Cheesecake