If you like pina coladas…you'll like this pina colada cheesecake topped with sweet coconut flakes and juicy pineapple rings.
What You Need
Original recipe yields 8 servings
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 egg s
1/3 cup thawed frozen piña 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
Add To Shopping List
Let's 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.
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.
Calories From Fat
% Daily Value*
Total Fat 28g
Saturated Fat 16g
Trans Fat 0g
Total Carbohydrates 39g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.