KitchenMagician's Recipe

CHEESECAKE - PINA COLADA

Category: Cheesecakes

Make 12 servings.

1 1/4 c. graham cracker crumbs
1/2 c. flaked coconut, toasted
1/2 c. finely chopped nuts, toasted
2 T. brown sugar
1/4 c. butter, melted
2 8-oz. packages cream cheese, softened
1 14-oz. can sweetened condensed milk
3 eggs
1/4 c. frozen orange juice concentrate, thawed
1 8-oz. can juice-pack crushed pineapple, well drained

1 8-oz. can sliced pineapple, drained and cut in half
Maraschino cherries
Orange slices

Preheat oven to 300F.
In a small bowl, combine graham cracker crumbs, coconut, nuts, brown sugar and butter with a fork and mix well.
Press onto bottom and halfway up side of 9-inch spring-form pan.
In large bowl, beat cream cheese until fluffy; gradually beat in sweetened condensed milk until smooth.
Add eggs, one at a time, beating after each addition until just combined.
Stir in orange juice and crushed pineapple
Spread evenly over crust; place pan on rimmed baking sheet.
Bake at 300F for 65 minutes, or until center appears nearly set.
Cool on wire rack for 10 minutes.
Run knife around inside edge of pan to allow cheesecake to settle evenly.
Let stand in pan on wire rack until cooled completely; remove side of pan.
Refrigerate at least 4 hours or overnight before serving.
Garnish with sliced pineapple, maraschino cherries and orange slices.