Shelly's Recipe

FESTIVE PINA COLADA CHEESECAKE

Category: Cheesecake

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 pineapple, drained
1 cup cream of coconut
1 cup sour cream
1⁄3 cup light rum
4 tsp coconut extract
Glaze
Garnishes: whipped cream and toasted coconut

Stir together first 4 ingredients, and press into bottom and 1 1/2 inch up sides of a lightly greased 10 inch springform pan.

Beat cream cheese and 1/2 cup sugar about 3 minutes or until fluffy. Add eggs, 1 at a time, beating well after each addition. Add pineapple and next 4 ingredients, beating until blended. Pour mixture into crust. Bake at 325 for 1 hour and 15 minutes or until center is almost set. Cool on a wire rack. Spread Glaze over top of cheesecake. Cover and chill at least 8 hours. Garnish, if desired.

Glaze
1 tbsp cornstarch
1 tbsp water
1 (8 oz) can crushed pineapple
1/4 cup sugar
2 tbsp lemon juice

Stir together cornstarch and 1 tbsp water until smooth. Combine cornstarch mixture, crushed pineapple, 1/4 cup sugar, and lemon juice in a saucepan over medium heat; cook, stirring constantly, 5 minutes or until mixture is thickened and bubbly. Remove from heat; let cool completely. Yield: Makes 1 cup