Piña Colada Cheesecake
Description
This piña colada cheesecake recipe combines the pineapple, rum, and coconut flavors of your favorite cocktail into a dessert that everyone will love.
Ingredients
•
1 1/4 cups vanilla wafer crumbs
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1 cup flaked coconut, toasted
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1/2 cup butter or margarine, melted
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1 (6 ounce) can DOLE® Pineapple Juice
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1 (1/4 ounce) envelope unflavored gelatin
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3 (8 ounce) packages cream cheese, softened
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3/4 cup sugar
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1/4 cup dark Jamaican rum*
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3/4 teaspoon coconut or vanilla extract
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2 cups frozen non-dairy whipped topping, thawed
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1 (20 ounce) can DOLE® Crushed Pineapple
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2 tablespoons sugar
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1 tablespoon cornstarch
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1 teaspoon Toasted flaked coconut
Directions
1
Combine vanilla wafer crumbs, 1 cup coconut, and melted butter in a medium bowl. Mix until evenly moistened; press into the bottom and up sides of a 9-inch springform pan. Chill.
2
Pour pineapple juice into a small saucepan; sprinkle gelatin over juice and let stand until gelatin softened, 5 minutes. Cook and stir over medium heat until gelatin dissolved. Remove from heat; set aside.
3
Beat cream cheese and 3/4 cup sugar with an electric mixer in a large bowl until smooth. Beat in gelatin mixture until well blended. Beat in rum and coconut extract until smooth and blended; gently fold in whipped topping. Spoon into the prepared crust. Chill until set, 6 hours or overnight.
4
Combine undrained pineapple, 2 tablespoons sugar, and cornstarch in a small saucepan over medium heat; cook and stir until mixture boils and slightly thickens. Chill. Spoon pineapple mixture over top of cheesecake before serving. Garnish with remaining 1 teaspoon coconut.