Pina Colada Cheesecake

We had a luau last night. What fun! I don't have time to post all the details right now, but I thought I would at least post the recipe for the pina colada cheesecake I made for dessert.

Pina Colada Cheesecake

Crust:
1 ½ cups graham cracker crumbs
1 ½ cups shredded, sweetened coconut, toasted
¼ cup granulated sugar
½ cup unsalted butter, melted

Filling:
3 (8-oz.) pkgs. cream cheese, softened
1/2 cup granulated sugar
1 T. cornstarch
4 large eggs
½ cup cream of coconut
4 tsp. coconut extract
1 cup sour cream
1/4 cup light rum
2 (8-oz.) cans crushed pineapple, drained (reserve juice)

Topping:
1 pint sour cream
3 T. pineapple juice (reserved from canned pineapple)
2 T. granulated sugar

Garnish:
½ cup toasted coconut
Canned or fresh pineapple rings

To make the crust, combine the graham crumbs, sugar, coconut, and butter in mixing bowl. Blend well. Press onto the bottom of a 9-inch springform pan. Bake for 10 minutes at 325 degrees. Remove from oven. Cool.

Prepare filling. In mixing bowl, beat cream cheese, sugar and cornstarch until smooth. Add eggs, one at a time, beating well after each addition. Blend in cream of coconut, coconut extract, sour cream and rum. Fold in the crushed pineapple and stir to blend. Pour into crust and bake in 350 degree oven for 1 hour and 15 minutes.

While cake is baking, prepare the topping. In a small bowl, mix the sour cream, pineapple juice and sugar together until smooth. When the cake is finished baking, spread the topping evenly over the top of the cake. Bake for an additional 5 minutes. Refrigerate overnight. Then remove cake from springform pan. Garnish with toasted coconut and pineapple rings.

Aloha!
~Becky