The flavors of pineapple, coconut and rum combined in this Pina Colada Cheesecake for a marvelous tropical inspired delight.
1 1/2 cups Vanilla wafer crumbs
1 cup coconut
1/3 cup Melted butter
2 envelopes Unflavored gelatin
3/4 cup Sugar
1 can (6 oz.) Pineapple juice
3 Eggs, separated
3 (8 oz.) pkgs. Cream cheese, softened
1/4 cup Dark Jamaican Rum **
1/4 tsp Coconut extract
1 (20 oz.) can Crushed Pineapple
1 Tb Sugar
1 Tb Cornstarch
Oven Temp ~ 350°
Baking Time ~
Pan Type ~ 8 or 9-inch springform pan
Mix gelatin and 1/2 cup sugar in saucepan. Add pineapple juice.
Let stand 1 minute. Cook over low heat until gelatin dissolves
(about 5 minutes). Remove from heat. Add yolks one at a time, beat well after adding each.
Beat cream cheese until fluffy.
Blend in gelatin mixture with rum and coconut extract.
Chill quickly by setting mixture over bowl of ice
water, stir until slightly thickened.
Beat egg whites until foamy.
Gradually add 1/4 cup sugar until stiff peaks form. Fold into gelatin. Turn Pina Colada Cheesecake into prepared crust.
Refrigerate cheesecake overnight.
In a saucepan combine, pineapple in juice with sugar and cornstarch. Cook, stir until boiling and thickens.
Cool. Spoon over Pina Colada Cheesecake.
Recipe makes 8 to 10 servings.
Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?
Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.
Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.
And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!