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Desserts

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
Magazine Acquisition

What You Need

1
roll  (18 oz.) refrigerated sliceable sugar cookies
4
pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2
cup  sugar
1/2
cup  thawed frozen pina colada tropical fruit mixer concentrate
1
tsp.  vanilla
1/2
cup  BREAKSTONE'S or KNUDSEN Sour Cream
4
 eggs

Make It

PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Cut cookie dough into 1/8-inch-thick slices. Arrange slices, slightly overlapping, on bottom and 2 inches up side of greased springform pan. Press edges together to form crust. Bake 12 to 15 min. or until lightly browned.

BEAT cream cheese, sugar, fruit mixer concentrate and vanilla with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low after each addition just until blended. Pour into crust.

BAKE 50 to 55 min. or until center is almost set. Cool completely. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.

Kraft Kitchens Tips

Size-Wise
Savor a serving of this indulgent, special-occasion dessert. And, since it makes enough to serve 16, it is the perfect dessert to serve at your next party!
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