Try this Doles Pina Colada Cheesecake recipe, or contribute your own.
Suggest a better descriptionPrepare Coconut Crust (see below). Mix gelatin & 1/2 cup sugar in saucepan. Add pineapple juice. Stand 1 minute. Heat over low until gelatin dissolves (5 minutes). Remove from heat. Add yolks, one at a time, beat well after each. Cool slightly. Beat cream cheese until fluffy. Blend in gelatin mixture with rum and coconut extract. Chill quickly by setting mixture over bowl of ice water; stir until slightly thickened. Beat egg whites until foamy. Gradually add 1/4 cup sugar until stiff peaks form. Fold into gelatin. Turn into prepared crust. Refrigerate overnight. In a saucepan, combine undrained pineapple with 2 Tbls. sugar and cornstarch. Cook, stirring until boils & thickens. Cool. Spoon over cheesecake. Serves 8 to 10. Coconut Crust Mix 1 1/2 cups vanilla wafer crumbs with 1 cup flaked coconut. Stir in 1/3 cup melted butter. Press in bottom & sides of 8 or 9-inch springform pan. Chill until ready to use. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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Serving Size: 1 Serving (837g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1287 | ||
Calories from Fat: 681 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 75.7g | 101 % | |
Saturated Fat 24.2g | 121 % | |
Monounsaturated Fat 28.6g | ||
Polyunsanturated Fat 10.3g | ||
Cholesterol 3172.5mg | 976 % | |
Sodium 1051mg | 36 % | |
Potassium 1021.1mg | 27 % | |
Total Carbohydrate 25.4g | 7 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 25.4g | ||
Protein 94.4g | 135 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1287
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