A balanced diet is a cookie in each hand. -Barbara Johnson
There are days when you want to sit back, kick up your feet, grab something extraordinarily satisfying and watch one of your favorite shows. There’s little in this world that cures a sweet-tooth craving like a good cheesecake. So, next time you want to indulge in a little somethin’ somethin’ try the following recipe:
Pina-Colada Cheesecake, oh yes…I am serious.
15 shortbread cookies, crushed
1 cup flaked coconut, toasted
3 tablespoons butter, melted
3 packages ( at 8 ounces each) of cream cheese
3/4 cup sugar
3/4 cup cream of coconut
3 tablespoons 2% milk
3/4 teaspoon rum extract (optional. You can use vanilla if you prefer)
3 eggs, lightly beaten
1/2 fresh pineapple, peeled and cored
Place a greased 9 inch spring-form pan on a double thickness of heavy-duty foil (you can achieve this by folding your foil in half to make an 8 inch square). Securely wrap the foil around the outside of your pan.
In a small bowl, combine the cookie crumbs, coconut, and mix in the butter. Press onto the bottom of your greased and wrapped pan. Bake at 325 degrees C for about 10 minutes or until set and lightly browned. Take it out of the oven and leave to cool.
In a large bowl, beat cream cheese and sugar until smooth. Then, beat in the cream of coconut, milk and extract (if using). Add eggs; beat on low speed just until combined. Pour the mixture onto crust (in the pan). Place the spring-form pan in a large baking pan; pour 1 in. of hot water into the larger baking pan to surround the cake pan. Bake at 325 for about 1-1/2 hours or until center is just set and top is not glossy. Remove springform pan from water bath. Cool on a wire rack for 15-20 minutes. Carefully run a knife around edge of pan to loosen; then let the cake cool 1 hour more. Refrigerate overnight.
When you are ready to serve the cake, thinly slice the pineapple and arrange on the cheesecake in any way you find pretty.