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Desserts

PHILADELPHIA® 3-STEP® Pina Colada Cheesecake

PHILADELPHIA® 3-STEP® Pina Colada Cheesecake recipe
photo by:kraft
Everyone loved itttttttt, but next time I won't add the suger. I did what the other writer suggested to add the whole can of mixer which I did, the crushed pineapple and f...read more
posted by
pattyzamarripa
on 12/2/2009
time
prep:
10 min
total:
3 hr 50 min
servings
total:
8 servings
Magazine Acquisition

What You Need

2
pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2
cup  sugar
1/2
tsp.  vanilla
2
 eggs
1/3
cup  thawed frozen pina colada tropical fruit mixer concentrate
1
 ready-to-use graham cracker crumb crust (6 oz.)
1/4
cup  BAKER'S ANGEL FLAKE Coconut
4
 canned pineapple rings, drained

Make It

PREHEAT oven to 350°F. Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Stir in fruit mixer concentrate.

POUR into crust.

BAKE 40 min. or until center is almost set. Cool. Refrigerate at least 3 hours before serving. Top with coconut and pineapple. Store leftover cheesecake in refrigerator.

Kraft Kitchens Tips

Size-Wise
Keep an eye on portion size when you enjoy this rich dessert!
Variation - Strawberry Daiquiri Cheesecake
Prepare as directed, using frozen strawberry daiquiri concentrate. Garnish with fresh strawberries just before serving.
Variation - Lime Margarita Cheesecake
Prepare as directed, using frozen margarita concentrate. Garnish with lime slices just before serving.
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