Pina Colada Cheesecake

The pineapple, rum, and coconut flavors of your favorite cocktail are mixed into this creamy, delicious cheesecake.

• Preparation Time: 30 mins
• Total Time: 30 mins
• Calories: 620 Calories

Ingredients

• 1 tablespoon cornstarch
• 3 (8 ounce) packages cream cheese, softened
• 1 cup flaked coconut, toasted
• 1 ¼ cups vanilla wafer crumbs
• 2 tablespoons sugar
• 1 (.25 ounce) envelope unflavored gelatin
• ½ cup butter or margarine, melted
• ¾ cup sugar
• 1 (6 ounce) can DOLE® Pineapple Juice
• ¼ cup dark Jamaican rum*
• ¾ teaspoon coconut or vanilla extract
• 2 cups frozen non-dairy whipped topping, thawed
• 1 (20 ounce) can DOLE® Crushed Pineapple
• 1 teaspoon Toasted flaked coconut

Recipe Instructions

Step 1

Combine crumbs, coconut and butter in medium bowl. Press mixture on bottom and sides of 8 or 9-inch springform pan. Chill.

Step 2

Pour juice into small saucepan. Sprinkle gelatin over juice; let stand 5 minutes to soften gelatin. Cook and stir over medium heat until gelatin dissolves; remove from heat. Set aside.

Step 3

Beat together cream cheese and 3/4 cup sugar in large bowl until smooth. Beat in gelatin mixture until well blended. Beat in rum and coconut extract until smooth and blended. Gently fold in whipped topping. Spoon into prepared crust. Chill 6 hours or overnight until set.

Step 4

Combine undrained pineapple, cornstarch and remaining 2 tablespoons sugar in small saucepan. Cook and stir over medium heat until mixture boils and slightly thickens. Chill. Spoon over top of cheesecake before serving. Garnish with additional toasted coconut, if desired.