Name: Pina Colada Cheesecake
Yield: 4 servings
Ingredients: 4 (8 oz.) pkg. cream cheese; 6 eggs; 1 1/2 c. sugar; 2 Tbsp. cornstarch; 1 Tbsp. vanilla; 1 Tbsp. lemon juice; 1 (16 oz.) sour cream; 1 tsp. rum flavoring; 1 c. coconut flakes; 1 medium can pineapple, crushed and drained

Servings: 4 persons

4 (8 oz.) pkg. cream cheese
6 eggs
1 1/2 c. sugar
2 Tbsp. cornstarch
1 Tbsp. vanilla
1 Tbsp. lemon juice
1 (16 oz.) sour cream
1 tsp. rum flavoring
1 c. coconut flakes
1 medium can pineapple, crushed and drained

1
In large bowl, combine all ingredients except coconut and pineapple.
2
Mix thoroughly with mixer.
3
Pour mixture in two to three portions into blender.
4
Add coconut and blend well. Blending should be done in several small portions.
5
Grease 9-inch spring-form pan.
6
Pour mixture into pan.
7
Carefully place drained pineapple on top.
8
Place in roasting pan half filled with water. Bake for 1 hour at 450u00b0.
9
Let set for 2 to 3 hours.
10
This cheesecake can be frozen for 2 to 3 months.
11
Enjoy!

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Pina Colada Cheesecake

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