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Piña Colada Cheesecake
If you like Piña Coladas and getting caught in the rain, just forget all that and bake a cheesecake instead. . . .

A delicious combination of pineapple, coconut, and rum make this cheesecake tasty!  Make it a day ahead so that the glaze has time to set thoroughly.

For the neatest presentation, line a 9” springform pan with parchment: cut a round slightly larger than the bottom and a collar slightly larger than the sides.  This will make it easy to remove the cake to a serving platter or marble lazy Susan.

Pineapple and Coconut Cheesecake
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Coconut Crust:

1 cup flour

¼ cup sugar

½ cup butter

½ cup coconut

Filling:

2 8 oz. packages cream cheese (1 lb.)

3 eggs

¾ cups granulated sugar

1 cup coconut cream or buttermilk

4 tbls flour

1 tbls vanilla or rum

Pineapple Glaze:

2 cups crushed pineapple, fresh or canned

1/2 cup pineapple juice and/or rum

¼ cup sugar

2 tbls cornstarch

Preheat oven to 350° F with pans on bottom rack and second rack in the middle.

Hand Mix Method: In a medium bowl, mix flour and sugar for crust.  Cut in cold butter with a pastry blender to resemble coarse meal, then stir in the coconut.  Press into the bottom of a 9” springform pan lined with parchment. Pre-bake the crust for 10-15 minutes and cool on a wire rack.

Visit our smaller cheesecake recipe for the food processor method.

Have filling ingredients at room temperature.  Cream the cheese at low speed and blend in the sugar; then, add eggs one at a time and vanilla.  Blend in the coconut cream or buttermilk alternately with the flour.  Scrape down sides and bottom of bowl and continue to beat gently until the filling makes a smooth batter.

Pour batter into prepared springform pan and shake gently to settle or rap lightly on counter a few times.  Place in preheated oven for forty minutes without opening the oven door; then, turn heat off and continue to bake until only the center wobbles when shaken gently, about another 10 minutes.  Open oven door slightly and allow cake to cool slowly, then remove to a wire rack to cool completely.

Puré 2 cups of fresh pineapple cubes in food processor with pineapple juice or rum, or a combination of juice and rum.  Otherwise, use tinned crushed pineapple and syrup.  In a small saucepan, mix sugar and cornstarch, then pineapple mixture.  Cook on medium heat stirring until glaze bubbles and thickens, about 5 minutes.  Set aside to cool.

When both the cake and the glaze are only slightly warm, pour the glaze over the cake and smooth the top.  Place in refrigerator until chilled, then cover with plastic film or place in a cake container.  Allow cake to set over night or for roughly 6 hours.

Garnish the set glaze with toasted coconut or fresh or dried pineapple wedges dipped in white chocolate.

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