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Ingredientes
- 1 1/3 c. dry, fine bread crumbs
- 1/4 c. sugar
- 1/2 c. butter, melted
- 4 (8 ounce.) Packages cream cheese, softened
- 3/4 c. sugar
- 4 lg. Large eggs
- 1 (8 ounce.) carton lowfat sour cream
- 1 (16 ounce.) can cream of coconut
- 1 (15 1/2 ounce.) can crushed pineapple, well liquid removed
- 2 tbsp. cornstarch
- 1 teaspoon vanilla extract
- 1 teaspoon rum
- 1 teaspoon lemon juice
- Topping
Direcciones
- Combine first 3 ingredients. Press into bottom and 1 inch up sides of a 10-inch springform pan. Bake at 350 degrees for 10-12 min. Cold on wire rack.
- Beat cream cheese at medium speed with an electric mixer till smooth. Gradually add in 3/4 c. sugar, beating well. Add in Large eggs, one at a time, beating after each addition. Stir in lowfat sour cream and next 6 ingredients; spoon into crust. Bake at 350 degrees for 1 hour and 20 min. Turn off oven. Sprinkle on topping. Return to oven.
- Leave cheesecake in oven with door closed 1 hour, then cold to room temperature on a wire rack. Chill. Yield: 10-12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 192g | |
| Recipe makes 12 servings | |
| Calories 537 | |
| Calories from Fat 348 | 65% |
| Total Fat 39.6g | 50% |
| Saturated Fat 22.28g | 89% |
| Trans Fat 0.0g | |
| Cholesterol 183mg | 61% |
| Sodium 424mg | 18% |
| Potassium 223mg | 6% |
| Total Carbs 38.64g | 10% |
| Dietary Fiber 0.9g | 3% |
| Sugars 27.6g | 18% |
| Protein 8.77g | 14% |
