Pina Colada Cheesecake
2018-08-31 08:57:45
Yields 12
A delicious cheesecake
Prep Time
15 min
Cook Time
1 hr 20 min
Total Time
6 hr 35 min
Nutrition Facts
Serving Size
139g
Yields
12
Amount Per Serving
Calories 324
Calories from Fat 176
% Daily Value *
Total Fat 20g
31%
Saturated Fat 13g
63%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 90mg
30%
Sodium 121mg
5%
Total Carbohydrates 35g
12%
Dietary Fiber 1g
5%
Sugars 27g
Protein 4g
Vitamin A
13%
Vitamin C
26%
Calcium
6%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Crust
- 1 cup graham wafer crumbs
- 1/2 cup flake coconut
- 1/4 cup butter
Filling
- 3 pkg (250 g) cream cheese, softened
- 3/4 cup sugar
- 3 eggs
- 1 cup sour cream
- 1 can coconut cream
- 1 can (14 oz) crushed pineapple, well drained
- 1 tbsp of lemon Juice
Topping
- 1/2 cup apricot jam
- 2 kiwi; peeled and cut into thin slices
- 1 can of pineapple rings , drained
- 1 cup of flake coconut toasted
Cake
- Heat oven to 350°F. Combine graham wafers crumbs, butter and coconut and cpress into bottom and 1 inch up the side of a 9 inch springform pan. Bake for 10 minutes. In a large bowl, using a electric mixer, beat cream cheese and sugar until smooth. Beat in eggs, until blended. Stir in remaining ingredients. Pour into pan. Bake for 1 hour and 10 minutes or until center is just set. Run knife around cake; allow to cool completely in pan. Chill at least 6 hours.
Topping
- For the topping, melt jam over medium heat and strain to remove fruit pieces. Arrange kiwi and pineapple rings on top of cake. Brush fruit and sides of cake with jam. Press the coconut onto sides of cake. Makes 12 slices.
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