RCI-DS.001.0420.001
Pina Colada Cheesecake Wedges
This is one of a few more cheesecake recipes from the VERY OLD file - Enjoy From "Catsrecipes Y-Group"
Prep35 min
Cook18 min
Total53 min
Servings4
Difficultyintermediate
Ingredients
- cream cheese1 packagesoftened
- ⅓ cup
- rum or ½ teaspoon rum extract1 tablespoon
- thawed whipped dessert topping (large tub)3½ cups
- (8¼ ounces) crushed pineapple in syrup1 can
- 2⅔ cups
- ⅓ cup
- 1⅓ cup
- ¼ cup
Method
1
Combine graham crumbs, ¼ cup sugar, and melted butter in a bowl, stirring until the mixture resembles wet sand with even crumb distribution.
2
Press the graham crumb mixture firmly into the bottom of a 9-inch springform pan or pie dish to form an even crust layer.
3
Beat softened cream cheese and ⅓ cup sugar together until smooth and creamy, scraping down the bowl as needed.
4
Stir in the rum extract, then gently fold in the thawed whipped dessert topping until no white streaks remain.
5
Drain the canned pineapple in syrup, reserving the fruit, and fold the drained pineapple into the cream cheese mixture along with 2 cups of the flaked coconut.
6
Spread the pina colada mixture evenly over the prepared crust, smoothing the top.
7
Sprinkle the remaining ⅔ cup flaked coconut over the top, pressing gently to adhere.
8
Refrigerate for at least 2 hours or until the filling is set and chilled throughout.
120 minutes
9
Cut into wedges using a sharp, wet knife, wiping the blade between cuts for clean edges. Serve chilled.