Pina Colada Cheesecake

By The Canadian Living Test Kitchen

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This recipe makes 16 servings

Nutritional Info
Per serving: about	-
cal	418418 cal
pro	6 g6g pro
total fat	25 g25g total fat
sat. fat	16 g16g sat. fat
carb	45 g45g carb
fibre	1 g1g fibre
chol	103 mg103mg chol
sodium	211 mg211mg sodium
% RDI:	-
calcium	55 calcium
iron	99 iron
vit A	2525 vit A
vit C	88 vit C
folate	77 folate

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Take your taste buds to the tropics, The rich coconut flavour of a pina colada livens up a cheesecake that's topped with sunny caramelized pineapple and served with a golden sauce.

Ingredients

1-1/2 cups vanilla wafer cookie crumbs , (about 45 cookies)1-1/2 1-1/2cups cupsvanilla wafer cookie crumbs, (about 45 cookies)
1/2 cup shredded sweetened coconut , toasted1/2 1/2cup cupshredded sweetened coconut, toasted
3 tbsp butter , melted3 3tbsp tbspbutter, melted
Filling:
3 pkg (each 8 oz/250 g) cream cheese , softened3 3pkg (each 8 oz/250 g) pkg (each 8 oz/250 g)cream cheese, softened
1 cup coconut cream 1 1cup cupcoconut cream
3/4 cup granulated sugar 3/4 3/4cup cupgranulated sugar
1 can (14 oz/398 mL) crushed pineapples , drained1 1can can(14 oz/398 mL) crushed pineapplepineapples, drained
2 tsp vanilla 2 2tsp tspvanilla
3 eggs 3 3eggeggs
Pineapple Caramel Sauce:
2 cans (each 14 oz/398 mL) sliced pineapple 2 2cans cans(each 14 oz/398 mL) sliced pineapple
1 cup granulated sugar 1 1cup cupgranulated sugar
Topping:
2 tbsp granulated sugar 2 2tbsp tbspgranulated sugar

Preparation

In bowl, stir cookie crumbs with coconut; stir in butter until moistened. Lightly grease 9-inch (2.5 L) springform pan. Centre on square of heavy-duty foil; press to side of pan. Press mixture evenly into pan. Bake in centre of 325°F (160°C) oven for 15 minutes or until golden and firm to the touch. Let cool on rack.

Filling: Meanwhile, in food processor, blend cream cheese until smooth. Add coconut cream, sugar, pineapple and vanilla; blend well. Add eggs; mix untiI just blended. Pour over crust.

Place pan in larger pan. Pour enough hot water into larger pan to come 1 inch (2.5 cm) up sides. Bake in centre of 325°F (160°C) oven for 1 hour and 15 minutes or until edge is set and centre is still jiggly. Turn off oven; let cheesecake cool in closed oven for 1 hour.

Peel foil from pan; let cool completely in pan on rack. Refrigerate for 4 hours or until chilled. (Make-ahead: Cover with plastic wrap and refrigerate for up to 3 days.) Remove pan side.

Pineapple Caramel Sauce: Meanwhile, drain pineapple juice into small saucepan; reserve slices. Heat juice over medium heat. In heavy saucepan, stir sugar with 1/3 cup (75 mL) water over medium heat until dissolved. Increase heat to medium-high; cover for 1 minute. Uncover and boil, without stirring, until pale caramel colour. Stirring constantly and averting face, slowly pour in hot juice; boil vigorously, uncovered, for 5 minutes or until reduced to 1-1/4 cups (300 mL).

Cover and refrigerate for at least 6 hours or until thickened. (Make-ahead: Refrigerate for up to 3 days.)

Topping: Pat pineapple slices dry; arrange on rimmed baking sheet. Sprinkle with sugar. Broil for 10 minutes or until golden and caramelized. Let cool. (Make-ahead: Cover with plastic wrap and refrigerate for up to 6 hours.) Arrange overlapping slices on cheesecake. With spoon, drizzle sauce decoratively over each dessert plate; top with slice of cheesecake.

Additional information :

Tip: Garnish with fresh coconut. Using zester, scrape coconut meat into enough strands to make 1/2 cup (125 mL); in small bowl, toss with 1 tbsp (15 mL) granulated sugar and let stand overnight. Spread strands (or substitute unsweetened flaked coconut) on rimmed baking sheet; bake in 350°F (180°C) oven for 3 to 5 minutes or until golden.