Pina Colada Cheesecake With Coco Nut Crust
Made this cheesecake only once, quite a few years ago, but remember it as sumptuous"!! The perfect dessert - 1985"
Steps
Prepare coco nut crust.
Place oven rack in centre of oven , heat to 350 degrees.
Coat bottom and sides of 9 inch springform pan evenly with unmelted butter , reserve.
Stir coconut , brazil nuts and sugar in medium bowl.
Drizzle melted butter over nut mixture.
Stir and toss mixture vigorously with fork until slightly darkened and uniform.
Press nut mixture evenly on sides and bottom of reserved pan.
Refrigerate 5 minutes.
Bake crust 7 minutes.
Cool on wire rack to room temperature before filling , about 30 minutes.
Cheesecake-------------.
Place oven rack in centre of oven , heat to 350 degrees.
Cut cream cheese into 1 inch cubes , place in large mixer bowl.
Beat at medium speed , scraping down sides of bowl as needed , until completely smooth.
Continue beating while gradually adding crushed pineapple.
Gradually beat in reserved pineapple juice and the liqueur until blended , scraping down sides of bowl as needed.
Add sour cream to cheese mixture , beat at medium speed.
Ingredients
butter, flaked coconut, brazil nuts, sugar, cream cheese, unsweetened crushed canned pineapple, coconut rum, sour cream, eggs, fresh pineapple