↞ recipe box start page
Category: Cheesecake
Prep Time: Cook Time: Total Time:
Filling
2 envelopes unflavoured gelatin
3/4 cup sugar
1 can pineapple juice (6 oz)
3 eggs, separated
3 (8 oz) pkg cream cheese
1/4 cup dark Jamaican rum
1/4 tsp coconut extract
Topping
2 (8 oz) cans crushed pineapple in syrup
2 tbsp sugar
1 tbsp cornstarch
Crust
1 1/2 cups vanilla wafer crumbs
1 cup flaked sweetened coconut
1/3 cup butter, melted
Crust: combine ingredients. Mix well. Press mixture evenly over bottom and sides of an 8 or 9 inch pan. Chill.
Filling: mix gelatin and 1/2 cup sugar in saucepan. Add pineapple juice. Let stand until gelatin has softened. Place over low heat; stir until gelatin dissolves. Remove from heat. In large bowl, beat egg yolks well. Gradually beat hot gelatin mixtures into egg yolks. Let cool.
In medium bowl, beat cream cheese until fluffy. Add to gelatin mixture; beat until well blended. Stir in rum and coconut extract. Refrigerate gelatin mixture to chill. Stir frequently as mixture thickens. When gelatin mixture is consistency of unbeaten egg whites, remove from refrigerator.
In large bowl, beat egg whites until foamy. While beating, add remaining 1/4 cup sugar, 1 tablespoon at a time, until whites hold stiff peaks. Fold egg whites into thickened gelatin mixture. Turn into prepared crust. Refrigerate for 6 hours or as long as overnight.
Topping: combine ingredients in saucepan. Stir until cornstarch dissolves. Cook over medium heat, stirring, until sauce boils and thickens slightly. Chill. Spoon sauce over top of cheesecake.
view more member recipes
PINA COLADA CHEESECAKE
view my recipes
print
save
Category: Cheesecake
Prep Time: Cook Time: Total Time:
Filling
2 envelopes unflavoured gelatin
3/4 cup sugar
1 can pineapple juice (6 oz)
3 eggs, separated
3 (8 oz) pkg cream cheese
1/4 cup dark Jamaican rum
1/4 tsp coconut extract
Topping
2 (8 oz) cans crushed pineapple in syrup
2 tbsp sugar
1 tbsp cornstarch
Crust
1 1/2 cups vanilla wafer crumbs
1 cup flaked sweetened coconut
1/3 cup butter, melted
Crust: combine ingredients. Mix well. Press mixture evenly over bottom and sides of an 8 or 9 inch pan. Chill.
Filling: mix gelatin and 1/2 cup sugar in saucepan. Add pineapple juice. Let stand until gelatin has softened. Place over low heat; stir until gelatin dissolves. Remove from heat. In large bowl, beat egg yolks well. Gradually beat hot gelatin mixtures into egg yolks. Let cool.
In medium bowl, beat cream cheese until fluffy. Add to gelatin mixture; beat until well blended. Stir in rum and coconut extract. Refrigerate gelatin mixture to chill. Stir frequently as mixture thickens. When gelatin mixture is consistency of unbeaten egg whites, remove from refrigerator.
In large bowl, beat egg whites until foamy. While beating, add remaining 1/4 cup sugar, 1 tablespoon at a time, until whites hold stiff peaks. Fold egg whites into thickened gelatin mixture. Turn into prepared crust. Refrigerate for 6 hours or as long as overnight.
Topping: combine ingredients in saucepan. Stir until cornstarch dissolves. Cook over medium heat, stirring, until sauce boils and thickens slightly. Chill. Spoon sauce over top of cheesecake.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Pina Colada Cheesecake
by sgre52160
Filling: 2 envelopes unflavored gelatin 3/4 cup sugar 1 (6 oz) can pineapple juice 3 eggs, separated 3 (8 oz) pkg cream cheese, room temperature 1/4 cup dark Jamaican rum 1/4 tsp coconut extra
by sgre52160
Filling: 2 envelopes unflavored gelatin 3/4 cup sugar 1 (6 oz) can pineapple juice 3 eggs, separated 3 (8 oz) pkg cream cheese, room temperature 1/4 cup dark Jamaican rum 1/4 tsp coconut extra
Cheesecake - Pina Colada
by KitchenMagician
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, soften
by KitchenMagician
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, soften
Festive Pina Colada Cheesecake
by sgre52160
6 tbsp unsalted butter, melted 13/4 cups graham cracker crumbs 3/4 cup chopped pecans, toasted 1 tbsp sugar 3 (8 oz) pkg cream cheese, softened 1/2 cup sugar 5 large eggs 1 (8 oz) can crushed p
by sgre52160
6 tbsp unsalted butter, melted 13/4 cups graham cracker crumbs 3/4 cup chopped pecans, toasted 1 tbsp sugar 3 (8 oz) pkg cream cheese, softened 1/2 cup sugar 5 large eggs 1 (8 oz) can crushed p
Pina Colada Cheesecake Bars
by sgre52160
Crust: 1 cup graham cracker crumbs 2 tbsp coconut flour or flour 2 tbsp turbinado sugar 1/2 tsp ground ginger 2 tbsp butter, melted 1 tbsp canola oil 1 tbsp water Cooking spray
by sgre52160
Crust: 1 cup graham cracker crumbs 2 tbsp coconut flour or flour 2 tbsp turbinado sugar 1/2 tsp ground ginger 2 tbsp butter, melted 1 tbsp canola oil 1 tbsp water Cooking spray
Pina Colada Ice Box Pie *
by sgre52160
NOTE: I used a springform pan and put the crust up the sides and bottom because it fills up the pie pan and when it bakes, rolls out of the pan and into the oven! 2 cups Pecan Sandies, crushed (ab
by sgre52160
NOTE: I used a springform pan and put the crust up the sides and bottom because it fills up the pie pan and when it bakes, rolls out of the pan and into the oven! 2 cups Pecan Sandies, crushed (ab
view more member recipes
related CDKitchen recipes
Red Lobster's Pina Colada Dipping Sauce
Crispy Coconut Chicken Fingers with Pina Colada Dipping Sauce
Strawberry Pina Colada
Easy Refrigerator Pina Colada Pie
Red Lobster's Parrot Bay Coconut Shrimp and Sauce
Applebee's Blue Skies
Tropical Mango Shortcake
Tropical Colada Smoothie
Strawberry Daiquiri Cheesecake
Pina Colada Cheesecake