by Karin Calloway
Cheesecakes are great "entertaining" desserts because they must be prepared in advance and they feed a crowd. But rather than serve a traditional cheesecake, try my Pina Colada Cheesecake that offers a new twist on the popular tropical drink.
The cheesecake begins with a macaroon-like cake base. The cream cheese layer gets extra creaminess and coconut flavor when a can of cream of coconut is added. And, pineapple ice cream topping and a shot of rum give the cheesecake all the flavors of the classic drink.
While the recipe includes more ingredients and steps than my usual "quick cooking" recipes, none of the steps are complicated, and the ingredients can be purchased in any supermarket. Once you garnish the top with toasted coconut, you’ve got a party in a cheesecake, and lots of happy guests.
Coconut Cake Base
Cream Cheese Filling
Sour Cream Topping
While the cheesecake bakes, combine sour cream, remaining pineapple topping and the two eggs in a bowl. When the baking time is over, remove the cake from the oven and spread with the sour cream mixture, return to the oven and bake for 15 more minutes. Remove from the oven and cool at room temperature for 1 hour.
Place the remaining 1/2 cup of sweetened coconut in a glass pie plate and toast in the oven for 10 to 15 minutes, until it becomes golden. Sprinkle toasted coconut around the outside of the cheesecake. Refrigerate until ready to serve.
Makes 12 to 16 servings.
*You will need 2 1/2 cups sweetened coconut, in all, for the recipe.
**Coco Lopez brand was used for testing purposes.
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