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PHILADELPHIA® Pina Colada Cheesecake

PHILADELPHIA® Pina Colada Cheesecake recipe
photo by:kraft
This is my husbands #1 favorite dessert. I make it for him at least once every couple months. I add a well drained 8 oz. can of crushed pineapple and some coconut to the ba...read more
posted by
mandylou11
on 4/13/2010
time
prep:
20 min
total:
5 hr 15 min
servings
total:
16 servings
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posted:
10/12/2006
This cheesecake was good, but not as good as I was expecting it to be. It might have been better with a little more pina colada flavoring. I think it needed a little more zing.
posted:
6/21/2006
this recipe is very good it has a tast of cheesecake and then a kick of pina colda so i loved it!!
posted:
5/23/2006
This was a great recipe. Everyone loved it!! I put some more pina colada mix juice on the top to give it more of the pina colada taste.
posted:
5/16/2006
It was my first attempt at a cheesecake and it was a hit at our Cinco de Mayo party. Very easy to make. Next time I will stick to the recipe and not add the whole can of pina colada mix. It made it too runny. But it did taste good.
posted:
3/16/2006
This was a hit at dinner. I used a graham crust instead and I used the whole can of pina colada mix. After 50 minutes of baking it was far from done. I think it ended up taking about 1 1/2 hrs but it was still creamy- not at all dried out. Awesome!!
posted:
11/20/2005
GREAT CHEESECAKE!! My only alterations to the recipe: 1-Make the sugar cookies first, then chop them up, very fine, mix them with 1/2 cup melted butter and use that as the crust. 2- Add 1/4 cup more of the pina colada mix 3-use shredded coconut as garnish
posted:
8/14/2005
This cake was very good, however it was more "plain" tasting then I thought it would be. I did bake the cookie dough crust about 10-15 minutes longer than instructed. It was a hit.
posted:
7/27/2005
This is the worst cheesecake recipe I have ever had. The cookie crust never browned and stuck to the pan. The filling had no pina colada taste.
posted:
7/19/2005
My husband LOVED this! It was easy to make and the texture is marvelous. As a suggestion, bake the cookie dough at the manufacturer's recommended temperature and then reduce the temp. to bake the cheesecake. In my non-stick pan, the dough didn't brown in the time allotted in the recipe and pooled in the bottom of the pan.
posted:
6/25/2005
the very best cheesecake i ve ever baked!!!!!!!!!!
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