This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Pina Colada Cheesecake
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- #35896
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
CRUST
1 1/2 cup vanilla wafer crumbs or graham cracker crumbs
1/2 cup sweetened coconut flakes
4 tablespoons melted butter
FILLING
3 packages cream cheese
1 cup coconut cream
3/4 cup sugar
1 can (14 oz. size) crushed pineapple
1 tablespoon rum (optional)
2 teaspoons vanilla extract
3 eggs
SAUCE
2 cans (14 oz. size) pineapple rings
1 cup sugar
1/3 cup water
directions
Mix coconut and crumbs together then press into pan with butter and spread evenly.
Bake at 325 degrees F for 15 minutes. As it bakes, cream the cream cheese while gradually adding in all the other ingredients saving the eggs for last.
Pour mixture into crust and bake in a water bath (place the cheesecake inside of a larger dish and fill the outer dish with water) at 325 degrees F for 1h 15min. Then turn off the oven and let it sit inside for at least another hour. Refrigerate overnight.
For the sauce, strain the pineapples and warm the juice. In a separate saucepot dissolve the sugar and water.
Once dissolved bring it to a boil and then let simmer. Add juice and bring it to a boil. Boil and simmer the syrup repeatedly to reduce, stirring it constantly.
Refrigerate overnight to thicken. For a garnish, dust pineapple rings with sugar and coconut flakes and broil for 10 minutes.
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Nutritional data has not been calculated yet.
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