Festive Pina Colada Cheesecake Food

PINA COLADA CHEESECAKE

Steps:

• Combine crumbs, coconut and butter in medium bowl. Press mixture on bottom and sides of 8 or 9-inch springform pan. Chill.
• Pour juice into small saucepan. Sprinkle gelatin over juice; let stand 5 minutes to soften gelatin. Cook and stir over medium heat until gelatin dissolves; remove from heat. Set aside.
• Beat together cream cheese and 3/4 cup sugar in large bowl until smooth. Beat in gelatin mixture until well blended. Beat in rum and coconut extract until smooth and blended. Gently fold in whipped topping. Spoon into prepared crust. Chill 6 hours or overnight until set.
• Combine undrained pineapple, cornstarch and remaining 2 tablespoons sugar in small saucepan. Cook and stir over medium heat until mixture boils and slightly thickens. Chill. Spoon over top of cheesecake before serving. Garnish with additional toasted coconut, if desired.

PINA COLADA CHEESECAKE

Steps:

• Stor together butter, graham cracker crumbs, chopped pecans and sugar.
• Press into bottom and 1 1/2 inches up sides of a lightly greased 10-inch springform pan.
• Beat cream cheese and 1/2 cup sugar at medium speed with electric mixer for 3minutes or until fluffy.
• Add eggs one at a time, beating well after each.
• Add pineapple, cream of coconut, sour cream, light rum and coconut extract.
• Beat until blended.
• Pour mixture into crust.
• Bake at 325°F for 1 hour and 15 minutes or until center is almost set.
• Cool on a wire rack.
• For Glaze: Stir together cornstarch and water until smooth.
• Combine cornstarch mixture with crushed pineapple, sugar and lemon juice in a saucepan over medium heat.
• Cook, stirring constantly, for 5 minutes or until mixture is thickened and bubbly.
• Remove from heat and let cool completely.
• When glaze is cooled, spread glaze over top of cheesecake.
• Cover and chill for at least 8 hours.
• Garnish if desired before serving.

PIñA COLADA CHEESECAKE

Steps:

• In a small cup put 5 tablespoons of water; sprinkle the unflavored gelatin over water. Place in a hot water bath; stir until gelatin is dissolved.
• Put the PHILADELPHIA Cream Cheese, one cup crushed pineapple, coconut milk, sweetened condensed milk and unflavored gelatin mix in the blender until everything is well mixed together. Once ready, pour carefully over the graham cracker crust. Put in the refrigerator for at least 3 hours.
• After 3 hours:
• Dissolve pineapple JELL-O in the boiling water. Spread remaining crushed pineapple over the pie along with the gelatin once it has cooled off.
• Place it in the refrigerator until it is set.

PINA COLADA CHEESECAKE BARS

Steps:

• Preheat oven to 350°.
• CRUST: Combine first 4 ingredients in a bowl.
• Add butter, oil, and 1 tablespoon water; toss well.
• Press mixture into the bottom of an 8-inch square baking pan coated with cooking spray.
• Bake for 10 minutes.
• Cool completely on a wire rack.
• FILLING: Combine cottage cheese and the next 7 ingredients (through salt) in a food processor, and process until smooth.
• Add egg substitute, and process until blended.
• Spread cheese mixture over cooled crust.
• Bake for 33 minutes or until set.
• Cool for 10 minutes on a wire rack.
• Refrigerate for 2 hours or until thoroughly chilled.
• TOPPING: Top with pineapple and coconut.

PINA COLADA CHEESECAKE

Steps:

• White Chocolate Ganache:.
• Bring the cream to a boil in a saucepan over medium-high heat, being careful not to scald. Remove from the heat and stir in the white chocolate until melted. Allow to cool, cover and refrigerate overnight. Bring to room temperature before using.
• Graham Cracker Crust:.
• In a bowl, mix together the crumbs, coconut and sugar. pour in the melted butter and toss to mix. Spray a 10 inch fluted tart pan with a removable bottom with cooking spray. Press the mixture into the bottom and sides of the prepared pan.
• Preheat oven to 300 degrees F.
• Sauteed Pineapple:.
• In a skillet, melt the butter over medium-high heat. Add the pineapple and brown sugar and saute for 10 minutes, until caramelized. Remove from the heat, drain through a sieve and set aside.
• Cheesecake Mix:.
• In an electric mixer bowl, beat the softened cream cheese on medium speed until smooth. Slowly add the sugar, then the sour cream and cream of coconut, while continuing to beat. Scrape down the sides of the bowl and add the eggs, one at a time, beating well after each addition.
• To assemble the cake, spoon the pineapple onto the crust in an even layer. Pour the cream cheese mixture over the pineapple layer. Bake for 1 hour. Turn the oven off and let the cheesecake sit in the oven for 1 1/2 hours longer. Remove from the oven and allow to cool. Cover and refrigerate for 4 to 6 hours.
• Unmold by removing the pan sides and sliding the cake onto a serving plate. Spoon the room temp ganache into a pastry bag fitted with a 2 inch star tip and pipe 8 rosettes decoratively on the top. Sprinkle the top of the cake with coconut and serve!

PHILADELPHIA® PINA COLADA CHEESECAKE

Steps:

• Preheat oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Cut cookie dough into 1/8-inch-thick slices. Arrange slices, slightly overlapping, on bottom and 2 inches up side of greased springform pan. Press edges together to form crust. Bake 12 to 15 min. or until lightly browned.
• Beat cream cheese, sugar, fruit mixer concentrate and vanilla with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low after each addition just until blended. Pour into crust.
• Bake 50 to 55 min. or until center is almost set. Cool completely. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.

PINA COLADA CHEESECAKE WITH COCO-NUT CRUST

Steps:

• Prepare coco nut crust.
• Place oven rack in centre of oven, heat to 350 degrees.
• Coat bottom and sides of 9 inch springform pan evenly with unmelted butter, reserve.
• Stir coconut, Brazil nuts and sugar in medium bowl.
• Drizzle melted butter over nut mixture.
• Stir and toss mixture vigorously with fork until slightly darkened and uniform.
• Press nut mixture evenly on sides and bottom of reserved pan.
• Refrigerate 5 minutes.
• Bake crust 7 minutes.
• Cool on wire rack to room temperature before filling, about 30 minutes.
• Cheesecake-------------.
• Place oven rack in centre of oven, heat to 350 degrees.
• Cut cream cheese into 1 inch cubes, place in large mixer bowl.
• Beat at medium speed, scraping down sides of bowl as needed, until completely smooth.
• Continue beating while gradually adding crushed pineapple.
• Gradually beat in reserved pineapple juice and the liqueur until blended, scraping down sides of bowl as needed.
• Add sour cream to cheese mixture, beat at medium speed until blended.
• Continue beating while very slowly adding sugar, scraping down sides of bowl as needed, beat until sugar is absorbed.
• Add eggs, about 1/4 cup at a time, beating well and scraping down sides of bowl after each addition.
• (Batter will be thin) Pour patter into baked cooled coconut crust.
• Gently rotate pan several quarter turns to settle batter.
• Bake until sides of cheesecake are set 2 1/2 inches in from edges and centre is still pudding like, 60 to 65 minutes for a creamy centre.
• For a firmer centre, bake until centre is just set, about 10 minutes longer (cake may crack at sides).
• transfer pan to wire rack away from drafts.
• Let cool undisturbed until sides and bottom of pan are completely cooled to room temperature.
• Remove sides of pan.
• Refrigerate cake uncovered overnight or at least 8 hours.
• Cover cake loosely with plastic wrap, refrigerate until serving time.
• Make optional garnish just before serving.
• Pare and core pineapple slices, cut out eyes of pineapple making small notches in outer edge of slices (or use canned slices).
• Cut slices into quarters.
• Place 6 to 8 pineapple quarters in border around top of cheesecake.