Pina Colada Cheesecake

1. 1

   Place 1 cake layer on bottom of each of 4 lightly oiled (9-inch) springform pans (or 1 springform pan for trial recipe).

2. 2

   Place milk, cream of coconut, rum extract, cheesecake filling mix and mousse mix in bowl of electric mixer fitted with paddle attachment.

3. 3

   Beat on medium speed 6 to 8 minutes or until light and fluffy, occasionally scraping side of bowl.

4. 4

   Fold pineapple and coconut into cheesecake batter.

5. 5

   Pour 2 quarts of the batter over each cake layer in pan; smooth top of filling.

6. 6

   Refrigerate 2 hours or until ready to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.