X-23 Piña Colada Cheesecake

Cuisine, August 1984

1 1⁄2 hours — 20 Servings

Ingredients

1	teaspoon	rum extract
3	ounce	flaked coconut
32	ounce	cream cheese (4 packs, 8 oz. each)
5		eggs
1 1⁄4	cup	sugar
2	tablespoon	cornstarch
4	tablespoon	butter (melted)
1	teaspoon	vanilla extract
1	teaspoon	lemon juice
2	cup	sour cream
20	ounce	crushed pineapple (well drained)

Instructions

Heat oven to 400F.

Place rum extract and coconut in food processor; process until combined and finely chopped. Set aside.

Place cream cheese in mixer bowl; beat until softened. Beat in next 7 ingredients in the order listed, beating well after each addition. Stir in the coconut and pineapple. Pour mixture into 9-inch springform pan. Place pan in large roasting pan; transfer to oven. Fill roasting pan with 1 1/2 inches hot water. Bake 30 minutes.

Reduce heat to 325F. Bake 30 minutes longer or until wooden skewer inserted in center is withdrawn clean.

Remove cake to wire rack to cool. Refrigerate cake overnight before serving. Cake may be topped with fruit, if desired.

Notes

Cooking time does not include overnight refrigeration that is necessary.