Pina Colada Cheesecake

Total Time: 1 hr 40 mins Preparation Time: 40 mins Cook Time: 1 hr

Ingredients

• Servings: 12
• 15 shortbread cookies, crushed
• 1 cup flaked coconut, toasted
• 3 tablespoons butter, melted
• 3 (8 ounce) packages reduced-fat cream cheese
• 3/4 cup sugar
• 3/4 cup cream of coconut
• 3 tablespoons 2% low-fat milk
• 3/4 teaspoon rum extract
• 3 eggs, lightly beaten
• 1/2 fresh pineapple, peeled and cored
• 3 tablespoons apple jelly

Recipe

• 1 place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 inches square). securely wrap foil around pan.
• 2 in a small bowl, combine cookie crumbs and coconut; stir in butter. press onto the bottom of prepared pan. place pan on a baking sheet. bake at 325° for 8-10 minutes or until set and lightly browned. cool on a wire rack.
• 3 in a large bowl, beat cream cheese and sugar until smooth. beat in the cream of coconut, milk and extract. add eggs; beat on low speed just until combined. pour over crust. place springform pan in a large baking pan; add 1 inches of hot water to larger pan.
• 4 bake at 325° for 1-1/4 to 1-1/2 hours or until center is just set and top appears dull. remove springform pan from water bath. cool on a wire rack for 10 minutes. carefully run a knife around edge of pan to loosen; cool 1 hour longer. refrigerate overnight.
• 5 thinly slice pineapple; arrange on cheesecake. warm apple jelly; brush over pineapple. refrigerate until chilled. just before serving, garnish with blossoms if desired. yield: 12 servings.