Try this!


Roy’s
Pina Colada Cheesecake

Crust:

1 heaping cup of sweetened flaked coconut (To cover bottom of 9 inch
spring-form pan!)
2 tablespoons unsalted butter

Heat oven to 350°. Spread coconut on cookie sheet and place in oven to
toast. Stir often to prevent over-toasting. (Only takes about 5 minutes.)
Reduce oven temperature to 300°.

Place coconut in bowl, add the butter and melt in microwave. Thoroughly mix
to coat all the coconut.

Lightly spray sides and bottom of a dark, heavy 9-inch spring-form pan with
vegetable oil spray. Spread coconut/butter mixture evenly over the bottom of
the pan and place in refrigerator to cool.

Cheesecake:

3-8 ounce packages of cream cheese, softened
¾-cup of granulated sugar
1-tablespoon cornstarch – Helps minimize cracking!
3-large eggs
1- teaspoon Vanilla extract
½- teaspoon LorAnn Gourmet Pineapple Flavor (available at ‘The Cheese Shop’)
½-teaspoon LorAnn Gourmet Coconut Flavor (also at ‘The Cheese Shop’)
½-teaspoon Rum flavoring (I didn’t use!)
10 drops yellow food coloring, as desired
1-20 ounce can crushed pineapple
½-cup of sweetened flaked coconut – adjust to your preference!

Drain juice from pineapple and reserve for topping.

Evenly divide pineapple, adding half to the reserved juice. Squeeze or press
the remaining pineapple to remove as much juice as possible. Add this juice
to the reserve and save the squeezed pineapple for incorporating into the
cheesecake.

Combine cream cheese, sugar, cornstarch and food coloring, mixing at medium
speed in electric mixer until well blended. Beat in eggs, one at a time, on
low speed until just blended. Do not over beat! Gently stir in
vanilla, pineapple and coconut flavors. Fold in coconut and squeezed
pineapple.

Pour onto the toasted coconut crust and bake on center rack for 1-hour at
300°. No peeking! It won’t burn. After 1-hour, turn oven off and leave
cheesecake in oven for another hour to cool slowly. If it must be removed to
allow reuse of the oven, place where there is no draft and cover top of pan
with a plate for at least an hour. After cooling to room temperature,
refrigerate.

Note: To further reduce chances of cracking, I place a roaster pan
half-filled with hot water on the bottom rack to keep the oven moist while
baking the cheesecake.

Topping:

Reserved pineapple and juice.
2-tablespoons cornstarch

In a saucepan, combine pineapple, juice and cornstarch. Stir while heating,
until mixture thickens. Cool to room temperature before spreading on top of
cheesecake.

Enjoy!