Recipe Archives->Desserts Cheesecake->Pina Colada 02

Pina Colada Cheesecake

1-1/2 cups vanilla wafer crumbs
3 tablespoons margarine, melted
1/2 cup chopped toasted macadamia nuts (optional)
3 (8 ounce) packages cream cheese, room temperature
3 eggs
1 cup sugar
2 cups sour cream
1 (8 1/4 ounce) can crushed pineapple in juice, drained
3 tablespoons dark rum (optional)
2 teaspoons coconut extract

20 ounce can crushed pineapple in juice, undrained
1/2 cup sugar
1 tablespoon dark rum (optional)

Preheat oven to 375F (190C).  Combine cookie crumbs, margarine and
nuts.  Press on bottom and sides of a 9 inch springform pan.  Beat
cream cheese, eggs and sugar in a mixing bowl stir in sour cream,
drained pineapple, rum and coconut extract. Mix well. Pour into
crust.  Bake 50 to 55 minutes.  Cool, cover and chill 4 hours or
overnight.

Combine all topping ingredients in saucepan.  Cook over medium
heat, stirring, until thickened, 15 to 20 minutes.  Cool.  To serve,
spoon pineapple topping over chilled cheesecake.  Slice and garnish
as desired

Printable version: pina-colada02.txt.