HomeRecipe Articles Links Forum Sign In Register Categories Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes Free Newsletter Get the Chef's top picks right in your inbox! Your Email Subscribe Unsubscribe Ask The Chef Can't find the recipe your looking for? Have a cooking or food preperation question? No problem. Ask The Chef! Latest Recipes Top Recipes Our Friends Home -> Baked Goods -> Cakes and Tortes Easy Pina Colada Cheesecake Recipe Rating: N/A Printer Friendly Recipe submitted by chefdude7263 Ingredients   (view qty in metric system instead) Crust: 1 1/2 cups graham cracker crumbs 1/4 cup melted butter Filling: 1 tsp. rum extract 3 ounces flaked coconut 32 ounces softened cream cheese 1 1/4 cups sugar 5 large eggs 2 tbsp. cornstarch 4 tbsp. melted butter 1 tsp. vanilla extract 1 tsp. lemon juice 2 cups sour cream 20 ounce can crushed pineapple, drained Directions For Crust: Wrap the outside of a 9 inch springform pan tightly with foil. Combine graham crumbs and melted butter in a food processor. Blend until evenly moistened. Press crust mixture evenly in the bottom of the prepared pan. Refrigerate while preparing filling. For Filling: Preheat oven to 400 degrees. Combine rum extract and coconut in a food processor. Blend until coconut is finely chopped. Beat together cream cheese and sugar in a large bowl until smooth. Add eggs one at a time, beating well after each addition. Beat in cornstarch then butter. Add vanilla extract and lemon juice. Beat in sour cream. Stir in pineapple and the coconut mixture. Pour filling over the prepared crust. Place springform in a large roasting pan. Add enough hot water to come halfway up the sides of the springform pan. Bake 30 minutes. Reduce oven to 325 degrees and bake cheesecake an additional 30 minutes until a toothpick comes out clean. Remove cheesecake from water bath and transfer to a rack. Cool to room temperature. Discard foil. Cover and refrigerate cheesecake overnight. Run a warm knife around the inside edge of the springform pan. Release pan sides and remove. Slice cheesecake with a warm knife. Serves 10 to 12. Related Recipes •   Applebee's Bananaberry Freeze •   Bahama Banana Pina Colada •   Old Fashioned Crab Cakes •   Potato-Onion Cakes •   Silver Dollar Crab Cakes •   Molten Chocolate Cabernet Cakes •   Old Fashioned Chocolate Cake •   Crab Cakes with Creamy Vodka- Chili Sauce •   Shrimp Cakes Boston Style •   Sticky Toffee Pudding Cakes •   Crab Cakes •   Easy Chocolate Cheesecake •   Old Fashioned Cod Cakes •   Uncle's Easy Baked Cheesecake •   Mediterranean Style Crab Cakes •   Crab Cakes with Creamy Garlic Chili Sauce •   Individual Warm Banana Cakes •   Easy Summer Berry Cheesecake Squares •   Easy German Chocolate Cheesecake •   Easy Rum Raisin Cheesecake View/Post Comments (1) Add To MyRecipeBox Send to a Friend

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