Pina Colada Cheesecake

Recipe Index:  Desserts > Cheesecakes

Ingredients
CRUST
1 1/2 cups vanilla wafer crumbs or graham cracker crumbs
1/2 cup sweetened coconut flakes
4 Tbsp. melted butter

FILLING
3 pkg. cream cheese
1 cup coconut cream
3/4 cup sugar
1 can (14oz.) crushed pineapple
1 Tbsp. rum (optional)
2 tsp. Vanilla extract
3 eggs

SAUCE
2 cans (14oz.) 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°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 cheescake inside of a larger dish and fill the outer dish with water) at 325°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