I'm not going to try and fool you by telling you that I just made this pie for the post. Not the day after Thanksgiving, anyway. I made this a while back and have kept it on the "back burner" so to speak. I just never got around to posting about it. So, since I'm taking a lazy day off, I thought I'd go ahead and share it with you. I don't want you to think I've run away with the turkey. This is a Piña Colada Cheesecake. It's very tasty. Since I'm on Piña Coladas, there's a recipe for the drink as well. Hope everyone is relaxing and enjoying this holiday weekend. Love and hugs to all.
Piña Colada Cheesecake
Makes 10 to 12 servings
2 cups crushed shortbread cookies (like Lorna Doons, about 20 cookies)
¾ cup crushed roasted pecans
6 tablespoons butter, melted
1 tablespoon sugar
3 (8 ounces each) packages of cream cheese, room temperature
½ cup of sugar
1 cup cream of coconut (like Coco Lopez)
1 cup sour cream
½ cup pineapple juice
½ cup rum
½ cup shredded coconut
1 (20 ounce) can of pineapple rings
1 (7 ounce) can of whipped cream
Preheat oven to 325°
1. Lightly spray bottom and sides of 10" spring form pan with non-stick spray.Combine crust ingredients and press over bottom and 1-½ inches up the sides of pan. Set aside.
2. Beat cream cheese and sugar at medium speed for approximately 3 minutes until light and fluffy.
3. Add eggs, one at a time, mixing well.Add next 5 ingredients and beat until well blended. Pour over crust.Bake pie for 1 hour and 15 minutes, or until center is jiggly when shaken.
4. Remove from oven and allow to cool on bakers rack. This takes about 30 to 40 minutes.
5. Cover and refrigerate for about 6 hours, or overnight.
6. 1 hour before serving, remove sides of pan and top cheesecake with whipped cream and pineapple rings.
3 ounces light rum
3 tablespoons coconut milk
5 tablespoons crushed pineapple
2 cups ice
Blend at high speed until smooth. Strain into a glass and serve with a straw. Top with a pineapple wedge and a cherry.