Pina Colada Cheesecake

Pina Colada Cheesecake
  • 1 1/4 cups vanilla wafer crumbs
  • 1 cup flaked coconut, toasted
  • 1/2 cup butter or margarine, melted
  • 1 (6 ounce) can DOLE® Pineapple Juice
  • 1 (.25 ounce) envelope unflavored gelatin
  • 3 (8 ounce) packages cream cheese, softened
  • 3/4 cup sugar
  • 1/4 cup dark Jamaican rum*
  • 3/4 teaspoon coconut or vanilla extract
  • 2 cups frozen non-dairy whipped topping, thawed
  • 1 (20 ounce) can DOLE® Crushed Pineapple
  • 1 tablespoon cornstarch
  • 2 tablespoons sugar
  • Toasted flaked coconut (optional)


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

05/06/2018
Pina Colada Cheesecake, recipe PT15M PT1H 5 455 calories

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