Pina Colada Cheesecake Recipe

Pina Colada Cheesecake Recipe Crust:

1 cup crushed vanilla wafers

3 tablsepoons granulated sugar

3 tablespoons melted butter

1/2 cup finely chopped nuts

Spray a 9 inch spring form pan with non-stick spray. Combine the crumbs, nuts, butter and sugar and press into the bottom of the sprayed pan.

Filling:

1/4 cup cold water

1 envelope unflavored gelatin

1 (8 ounce) package of cream cheese, softened

1/2 cup granulated sugar

1 (8 ounce) can of crushed pineapple

1 cup whipping cream, whipped

1/4 cup toasted coconut

rum

Stir the gelatin and water over low heat in a heavy saucepan until dissolved. With an electric mixer on medium speed, combine the cream cheese and sugar until well blended.

Drain the pineapple and reserve the liquid. Add enough rum to the reserved pineapple juice to make 3/4 cup. Gradually add the rum mixture and the gelatin mixture to the cream cheese mixture until well blended.

Refrigerate this mixture until it is slightly thickened but not set. Fold in the pineapple and whipped cream and pour into the crust.

Refrigerate until firm and then remove the rim of the pan and sprinkle with the toasted coconut before serving.

Serves 12.

Pina Colada Cheesecake Recipe-->No Bake Cheesecakes