Shelly's Recipe

PINA COLADA CHEESECAKE

Category: Cheesecake

Coconut Crust
1 1/2 cups vanilla wafer crumbs
1 cup flaked coconut
1/3 cup melted butter

Prepare coconut crust: Mix vanilla wafer crumbs with coconut. Stir in butter. Press in bottom and sides of 8 or 9 inch springform pan. Chill until ready to use.

Filling
2 envelopes unflavored gelatin
1/2 cup sugar
1 5 oz can pineapple juice
3 eggs, separated
3 (8 oz) pkg cream cheese, softened
1/4 cup dark Jamaican rum or 2 tsp rum extract
1/4 tsp coconut extract
1 (20 oz) can crushed pineapple
1 tbsp cornstarch

Mix gelatin and 1/2 cup sugar in saucepan. Add pineapple juice. Stand 1 minute. Heat over low heat until gelatin dissolves, about 5 minutes. Remove from heat. Add yolks, one at a time; beat well after each. Cool slightly.

Beat cream cheese until fluffy. Blend in gelatin mixture with rum and coconut extract. Chill quickly by setting mixture over bowl of ice water; stir until slightly thickened. Beat egg whites until foamy. Gradually add 1/4 cup sugar until stiff peaks form. Fold into gelatin. Turn into prepared crust. Refrigerate overnight.

In a saucepan, combine undrained pineapple with 2 tbsp sugar and cornstarch. Cook, stirring until it boils and thickens. Cool; spoon over cheesecake. Serves 8 to 10.