Shelly's Recipe

PINA COLADA CHEESECAKE

Category: Cheesecake

Coconut Cake Base

2 eggs
2/3 cups sugar
1 teaspoon vanilla
1 cup sweetened coconut
1 teaspoon baking powder
1/2 cup all-purpose flour
1 18-ounce jar pineapple ice cream topping, divided

Preheat oven to 350 degrees F. Grease the base of a 10-inch springform pan. Combine eggs, sugar, vanilla, coconut, baking powder and flour in a medium bowl and spread in the bottom of the pan. Bake 25 minutes, remove from oven and set aside to cool slightly. Spread with half of the pineapple topping, reserving remaining topping for use later in the recipe.

Cream Cheese Filling

24 ounces cream cheese, softened
1 cup sugar
1 8.5-ounce can cream of coconut
4 eggs
1 cup sweetened coconut
1 tablespoon rum


Sour Cream Topping

1 cup sour cream
2 eggs
Remaining pineapple ice cream topping

Garnish

1/2 cup sweetened coconut*

Place cream cheese in the bowl of a heavy-duty stand mixer. Beat on low speed until smooth. Add sugar and beat until combined. Add cream of coconut, and beat again. Add the eggs, one at a time, beating after each addition until well incorporated. Add rum and coconut and beat until just combined. Pour over prepared base and bake 1 hour and 15 minutes.

While the cheesecake bakes, combine sour cream, remaining pineapple topping and the two eggs in a bowl. When the baking time is over, remove the cake from the oven and spread with the sour cream mixture, return to the oven and bake for 15 more minutes. Remove from the oven and cool at room temperature for 1 hour.

Place the remaining 1/2 cup of sweetened coconut in a glass pie plate and toast in the oven for 10 to 15 minutes, until it becomes golden. Sprinkle toasted coconut around the outside of the cheesecake. Refrigerate until ready to serve.

Makes 12 to 16 servings.