Pina Colada Cheesecake
"this is one I have had for many years, give it a try..."
- Ready In:
- 1hr
- Ingredients:
- 16
- Serves:
-
10
ingredients
-
Crust
- 1⁄3 cup melted butter
- 1 3⁄4 cups crushed social tea biscuits or 1 3/4 cups graham wafers
-
Filling
- 16 ounces cream cheese
- 2⁄3 cup sour cream
- 2⁄3 cup plain yogurt
- 2 large eggs
- 1⁄3 cup white sugar
- 1 tablespoon all-purpose flour
- 3 tablespoons creamed coconut
- 1⁄3 cup white rum or 1/3 cup coconut rum
- 1 (20 ounce) can drained pineapple rings
- 6 maraschino cherries, coarsely chopped
-
Topping
- 2 large egg whites, only
- 1⁄4 cup white sugar
- 3 tablespoons shredded coconut
- decorate with some maraschino cherry, halves if desired
directions
- Preheat your oven to 350 degrees F.
- Grease a 9 inch spring form pan.
- Melt butter in a saucepot and remove from heat.
- Add crumbs stir in well.
- Press onto bottom of prepared pan.
- Set aside.
- Filling: Beat the cream cheese until soft.
- Add in the sour cream and yogurt and eggs beat until smooth.
- Beat in the sugar and flour.
- Stir in the creamed coconut and the rum.
- Cut three of the pineapple rings into even sized pieces.
- Stir the pineapple into the cheese mixture.
- Stir in the 6 chopped cherries, combine well.
- Spoon the filling into the prepared crust.
- Bake in the preheated oven for 45 minutes, or until set.
- Topping: Beat the egg whites with the sugar until soft peaks form.
- Fold in the shredded coconut.
- Mound mixture over the cheesecake.
- Cut remaining pineapple rings into wedges.
- Dot the cheesecake with the pineapple wedges and the cherries over the top of the meringue.
- Place back into the oven for 8 to 12 minutes, until GOLDEN Brown-- Remove let cool room temperature.
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Reviews
-
This was pretty good, but it did not have another coconut flavor for me as is so I added coconut extract to it and it helped, but I think that if it didn't have the extract it wouldn't taste much like coconut at all. Now, it was a wonderful recipe that everyone at my Fiance's work loved, so I do recommend it, but I recommend too to add the coconut extract. Thank you for the recipe! -
Made this with light ingredients for the 'Zaar World Tour challenge. I subbed fat free sour cream and yogurt, used Eggbeaters for the eggs, and reduced fat cream cheese. I also used pretzels for the crust and used coconut extract instead of shredded coconut. I wouldn't recommend anyone else trying this. I did manage to get the fat percentage under 25% but at the expense of taste and texture. I'm sure it would be just great as written though! Thanks andypandy!
Tweaks
-
Made this with light ingredients for the 'Zaar World Tour challenge. I subbed fat free sour cream and yogurt, used Eggbeaters for the eggs, and reduced fat cream cheese. I also used pretzels for the crust and used coconut extract instead of shredded coconut. I wouldn't recommend anyone else trying this. I did manage to get the fat percentage under 25% but at the expense of taste and texture. I'm sure it would be just great as written though! Thanks andypandy!
RECIPE SUBMITTED BY
andypandy
Canada
Grandmother of two boys, great grandmother of one ...worked in hardware and construction for forty years, read all cookbooks, watch all cook shows on tv. like to cook all types of new recipes.
