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Add a photoServings: 10
Ingredients
- Coconut crust
- 2 env. unflavored gelatin
- Sugar
- 1 (6 ounce.) can Dole pineapple juice
- 3 Large eggs, separated
- 3 (8 ounce.) Packages cream cheese, softened
- 1/4 c. dark Jamaican rum or possibly 2 teaspoon rum extract
- 1/4 teaspoon coconut extract
- 1 (20 ounce.) can Dole crushed pineapple
- 1 tbsp. cornstarch
Directions
- Prepare coconut crust. Mix gelatin and 1/2 c. sugar in saucepan. Add in pineapple juice. Stand 1 minute. Heat over low till gelatin dissolves (5 min). Remove from heat. Add in yolks, one at a time, beat well after each. Cold slightly. Beat cream cheese till fluffy. Blend in gelatin mix with rum and coconut extract. Refrigeratequickly by setting mix over bowl of ice water; stir till slightly thickened. Beat egg whites till foamy. Gradually add in 1/4 c. sugar till stiff peaks form. Fold into gelatin. Turn into prepared crust. Chill overnight. In a saucepan, combine undrained pineapple with 2 Tbsp. sugar and cornstarch. Cook, stirring till boils and thickens. Cold. Spoon over cheesecake. Serves 8 to 10.
- COCONUT CRUST: Mix 1 1/2 c. vanilla wafer crumbs with 1 c. flaked coconut. Stir in 1/3 c. melted butter. Press in bottom and sides of 8" or possibly 9" springform pan. Refrigeratetill ready to use.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 173g | |
| Recipe makes 10 servings | |
| Calories 322 | |
| Calories from Fat 219 | 68% |
| Total Fat 24.86g | 31% |
| Saturated Fat 13.59g | 54% |
| Trans Fat 0.0g | |
| Cholesterol 137mg | 46% |
| Sodium 246mg | 10% |
| Potassium 204mg | 6% |
| Total Carbs 20.09g | 5% |
| Dietary Fiber 0.6g | 2% |
| Sugars 16.08g | 11% |
| Protein 6.27g | 10% |
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