Pina Colada Cheesecake

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• 6 tablespoons unsalted butter, melted
• 1 3/4 cups graham cracker crumbs
• 3/4 cup chopped pecans, toasted
• 1 tablespoon sugar
• 3 (8 ounce) packages cream cheese, softened
• 1/2 cup sugar
• 5 large eggs
• 1 (8 ounce) can crushed pineapple, drained
• 1 cup cream of coconut
• 1 cup sour cream
• 1/3 cup light rum
• 4 teaspoons coconut extract
• 1 tablespoon cornstarch
• 1 tablespoon water
• 1 (8 ounce) can crushed pineapple
• 1/4 cup sugar
• 2 tablespoons lemon juice
• whipped cream
• toasted coconut

Recipe

• 1 stor together butter, graham cracker crumbs, chopped pecans and sugar.
• 2 press into bottom and 1 1/2 inches up sides of a lightly greased 10-inch springform pan.
• 3 beat cream cheese and 1/2 cup sugar at medium speed with electric mixer for 3minutes or until fluffy.
• 4 add eggs one at a time, beating well after each.
• 5 add pineapple, cream of coconut, sour cream, light rum and coconut extract.
• 6 beat until blended.
• 7 pour mixture into crust.
• 8 bake at 325°f for 1 hour and 15 minutes or until center is almost set.
• 9 cool on a wire rack.
• 10 for glaze: stir together cornstarch and water until smooth.
• 11 combine cornstarch mixture with crushed pineapple, sugar and lemon juice in a saucepan over medium heat.
• 12 cook, stirring constantly, for 5 minutes or until mixture is thickened and bubbly.
• 13 remove from heat and let cool completely.
• 14 when glaze is cooled, spread glaze over top of cheesecake.
• 15 cover and chill for at least 8 hours.
• 16 garnish if desired before serving.