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Ingredientes
- 6 Tbsp. unsalted butter melted
- 1 3/4 c. graham cracker crumbs
- 3/4 c. minced pecans toasted
- 1 Tbsp. sugar
- 3 pkt cream cheese - (8 ounce) softened
- 1/2 c. sugar
- 5 lrg Large eggs
- 1 can crushed pineapple - (8 ounce) liquid removed
- 1 c. cream of coconut
- 1 c. lowfat sour cream
- 1/3 c. light rum
- 4 tsp coconut extract
- 1 Tbsp. cornstarch
- 1 Tbsp. water
- 1 can crushed pineapple - (8 ounce)
- 1/4 c. sugar
- 2 Tbsp. lemon juice Whipped cream Toasted coconut
Direcciones
- Stir together first 4 ingredients, and press into bottom and 1 1/2 inches up sides of a lightly greased 10-inch springform pan.
- Beat cream cheese and 1/2 c. sugar at medium speed with an electric mixer 3 min or possibly till fluffy. Add in Large eggs, 1 at a time, beating well after each addition. Add in pineapple and next 4 ingredients, beating till blended. Pour mix into crust.
- Bake at 325 degrees for 1 hour and 15 min or possibly till center is almost set. Cold on a wire rack. Spread Glaze over top of cheesecake. Cover and refrigerateat least 8 hrs. Garnish, if you like.
- Glaze: Stir together cornstarch and 1 Tbsp. water till smooth. Combine cornstarch mix, crushed pineapple, 1/4 c. sugar, and lemon juice in a saucepan over medium heat; cook, stirring constantly, 5 min or possibly till mix is thickened and bubbly. Remove from heat; let cold completely. (Makes 1 c.)
- This recipe yields 1 (10-inch) cheesecake.
- Comments: Marie Rizzio declares which she hasn't found a single person who doesn't like this dessert. "And," she adds, "who will not fight over the last bite on the plate!"
- Yield: 1 cake
