Pina Colada Cheesecake Recipe

1 1/2 cups
1 cup
1/3 cup

2 envelopes
3/4 cup
1 can (6 oz)
3
3 (8 oz.) pkgs.
1/4 cup
1/4 tsp

1 (20 oz) can
1 Tb
1 Tb

Vanilla wafer crumbs
Faked coconut
Melted butter

Unflavored gelatin
Sugar
Pineapple juice
Eggs, separated
Cream cheese, softened
Dark Jamaican Rum **
Coconut extract

Crushed Pineapple
Sugar
Cornstarch

** substitute 2 tsp rum extract

Oven Temp ~ 350° Baking Time ~ 1 Hour & 15 Min.
Pan Type ~ 8 or 9-inch springform pan

Coconut Crust
Mix vanilla wafer crumbs with flaked coconut. Stir in melted butter. Press in bottom and up the sides of springform pan. Chill until ready to use.

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 each.
Cool slightly.

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 into prepared crust.
Refrigerate overnight.

In a saucepan, combine pineapple in juice with sugar and cornstarch. Cook, stir until boiling and thickens.
Cool. Spoon over cheesecake.
Makes 8 to 10 servings.

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Looking for some basic techniques for HEALTHY cake recipes? Well, look no further!

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