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Cuisinart DLC-5 7-Cup Capacity Food...

PIÑA COLADA CHEESECAKE

Serves 12

Crust:
1 cup Graham wafer crumbs
1/2 cup flaked coconut
1/4 cup melted butter

Filling:
3 8-ounces cream cheese, softened
3/4 cup sugar
4 eggs
1 cup sour cream
1 14-ounce can cream of coconut
1 14-ounce can crushed pineapple, well drained
1 teaspoon cornstarch
lemon juice

Topping:
1/2 cup apricot jam
2 kiwi, peeled, cut into thin slices
1-14 ounce can pineapple tidbits, drained
1 cup coconut flakes, toasted


Preheat oven to 350 degrees F.
Crust:
Combine the crust ingredients; press into bottom and 1-inch up sides of a 9-inch spring form pan.
Bake for 10 minutes. Cool on a wire rack.
Filling:
In a large bowl, beat cream cheese and sugar until smooth. Beat in eggs, one at a time, until just blended. Pour into pan.
Bake at 350F for about 1 hour and 20 minutes or until center is just set. Run knife around cake; allow to cool completely in pan. Chill at least six hours or overnight.
Topping:
Melt jam over medium heat; sieve to remove fruit pieces. Arrange kiwi and pineapple on top of cake. Brush fruit and sides of cake with jam. Press the coconut onto sides of cake.
Tip:
Be sure the pineapple is very well drained. To drain easily, pour the pineapple into a sieve and press with a spoon to remove the juice. Blot dry with a paper towel.

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