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PHILADELPHIA® Pina Colada Cheesecake

PHILADELPHIA® Pina Colada Cheesecake recipe
photo by:kraft
You could use that frozen pina colada tropical fruit mixer concentrate for cocktails. Or you could make this creamy cheesecake for a tropical twist!
20 min
5 hr 15 min
16 servings
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The texture on this cheesecake was fabulous. I don't like to see recipe reviews that have been adjusted, but I did make some changes. I used the entire can of mixer- the flavor was a bit bland with 1/2 can. I did not use the cookie crust-which sounded great, but I could not find one without hydrogenated oils, so I crushed 30 Golden Oreos with 1/2 stick butter and used that as the crust. I also topped the finished cake with pineapple slices, marichino cherries and pineapple glaze (pineapple preserves melted and thinned with pineapple juice). We loved it and I am looking forward to trying variations using other drink mixes. Enjoy!
I have baked this once before and getting ready to do another one. I add coconut flakes, cherries and pecans/walnuts on the top after it has cooled. Not only is it great tasting but it is VERY appealing to look at.
A decadent dessert! Simple to make and even simpler to enjoy!
This cheesecake was such a breeze to make. Whenever we have a family get together or something going on at work, it is requested that I bring along this cheesecake. It has such a wonderful taste to it. It also works good if you add different frozen drink mixes to it as well.
so good!
This cheesecake is excellent. I added more of the pina colada mix for added flavor. After it finished baking I sprinkled coconut on top and placed it in the broiler for just a few minutes to toast the coconut. Everyone loved this and it doesn't last long at all. Definately found a home in my recipe box
did some changes but still the same basis just used booze instead of fruit
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