a view through annie's eyes

So, I’m rarely asked for my Duncan Hines brownie mix, -uh-hum, I mean recipe, but in an inspirational moment after seeing a new blog called “Recipes I Need,” I realized I should write down some of our favorite recipes just so I don’t forget! I think I will share a recipe now and then and pretend like I still cook. In all fairness to this recipe, I have gotten more rave reviews on it than almost any other recipe I have. And if you use the Cuisinart with the graham crackers and just keep using that bowl, it is a quick thing to prepare, even without softened cream cheese. Okay, you’re starting to get the idea of why this recipe draws the cheers—who doesn’t love tons of cream cheese, sour cream, and Coco Lopez cream de coconut? I’m not going to pretend this isn’t zillions of calories, but I can promise if you make it, people think you’ve gone way out of your way—and the best part is that it is very easy!

Enough of the introduction. Here it is:

Southern Living’s Festive Pina Colada Cheesecake

Ingredients

6 tablespoons unsalted butter, melted
1 3/4 cups graham cracker crumbs
3/4 cup chopped pecans, toasted
1 tablespoon sugar
3 (8-ounce) packages cream cheese, softened
1/2 cup sugar
5 large eggs
1 (8-ounce) can crushed pineapple, drained
1 cup cream of coconut (I use Coco Lopez)
1 cup sour cream
1/3 cup light rum or 1 tablespoon rum extract
4 teaspoons coconut extract
Glaze
Garnishes: whipped cream and toasted coconut

Preparation

Stir together first 4 ingredients, and press into bottom and 1 1/2 inches up sides of a lightly greased 10-inch springform pan.
Beat cream cheese and 1/2 cup sugar at medium speed with an electric mixer 3 minutes or until fluffy. Add eggs, 1 at a time, beating well after each addition. Add pineapple and next 4 ingredients, beating until blended. Pour mixture into crust. Bake cheesecake at 325° for 1 hour and 15 minutes or until center is almost set. Cool on a wire rack.

Glaze

Ingredients

1 tablespoon cornstarch
1 tablespoon water object
1 (8-ounce) can crushed pineapple
1/4 cup sugar
2 tablespoons lemon juice

Preparation
Stir together cornstarch and 1 tablespoon water until smooth. Combine cornstarch mixture, crushed pineapple, 1/4 cup sugar, and lemon juice in a saucepan over medium heat; cook, stirring constantly, 5 minutes or until mixture is thickened and bubbly. Remove from heat; let cool completely.

Spread Glaze over top of cheesecake. Cover and chill at least 8 hours. Garnish, if desired.
Yield
Makes 1 (10-inch) cake
Southern Living, DECEMBER 2001