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Print this Recipe    Pina Colada

Pina Colada Cheesecake

2 envelopes (1 tablespoon each) unflavoured gelatin
3/4 cup sugar
6 ounces pineapple juice
3 eggs, separated
3 8-ounce packages cream cheese, softened
1/4 cup dark rum
1/4 teaspoon coconut extract

2 8-ounce cans crushed pineapple in syrup
2 tablespoon sugar
1 tablespoon cornstarch

1 1/2 cups vanilla wafer crumbs
1 cup flaked sweetened coconut
1/3 cup butter, melted

Combine cookie crumbs, coconut and butter. Mix well. Press mixture
evenly over bottom and up sides of an 8 or 9 inch pan. Chill.

Mix gelatin and 1/2 cup sugar in saucepan. Add pineapple juice.
Let stand until gelatin has softened. Place over low heat; stir
until gelatin dissolves. Remove from heat. In large bowl, beat
egg yolks well. Gradually beat in hot gelatin mixture. Cool.

In medium bowl, beat cream cheese until fluffy. Add to gelatin
mixture; beat until well blended. Stir in rum and coconut extract.
Refrigerate gelatin mixture. Stir frequently as mixture thickens.
When consistency of unbeaten egg whites, remove from refrigerator.

In large bowl, beat eggs whites until foamy. While beating, add
remaining 1/4 cup sugar, 1 tablespoon at a time, until whites hold
stiff peaks. Fold egg whites into thickened gelatin mixture. Turn
into prepared crust. Refrigerate 6 hours.

Combine crushed pinapple, sugar and cornstarch in saucepan. Stir
until cornstarch dissolves. Cook over medium heat, stirring, until
sauce boils and thickens slightly. Chill. Spoon over top of
cheesecake.

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