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Festive Piña Colada Cheesecake
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| Ingredients | |
| 6 tablespoons | unsalted butter, melted |
| 1 3/4 cups | graham cracker crumbs |
| 3/4 cup | chopped pecans, toasted |
| 1 tablespoon | sugar |
| 3 (8-ounce) packages | cream cheese, softened |
| 1/2 cup | sugar |
| 5 large | eggs |
| 1 (8-ounce) can | crushed pineapple, drained |
| 1 cup | cream of coconut |
| 1 cup | sour cream |
| 1/3 cup | light rum |
| 4 teaspoons | coconut extract |
| Glaze Garnishes: | |
| whipped cream | |
| toasted coconut | |
Preparation
Stir together first 4 ingredients, and 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 an electric mixer 3 minutes or until fluffy. Add eggs, 1 at a time, beating well after each addition. Add pineapple and next 4 ingredients, beating until blended. Pour mixture into crust.
Bake at 325° for 1 hour and 15 minutes or until center is almost set. Cool on a wire rack. Spread Glaze over top of cheesecake. Cover and chill at least 8 hours. Garnish, if desired.
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