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Ingredients
- 15 shortbread cookies, crushed
- 1 cup sweetened shredded coconut, toasted
- 3 tablespoons butter, melted
- FILLING:
- 3 packages (8 ounces each) reduced-fat cream cheese
- 3/4 cup sugar
- 3/4 cup cream of coconut
- 3 tablespoons 2% milk
- 3/4 teaspoon rum extract
- 3 eggs, lightly beaten
- TOPPING:
- 1/2 fresh pineapple, peeled and cored
- 3 tablespoons apple jelly
- Edible blossoms, optional
Directions
- 1. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
- 2. In a small bowl, combine cookie crumbs and coconut; stir in butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 8-10 minutes or until set and lightly browned. Cool on a wire rack.
- 3. In a large bowl, beat cream cheese and sugar until smooth. Beat in the cream of coconut, milk and extract. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
- 4. Bake at 325° for 1-1/4 to 1-1/2 hours or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
- 5. Thinly slice pineapple; arrange on cheesecake. Warm apple jelly; brush over pineapple. Refrigerate until chilled. Just before serving, garnish with blossoms if desired.
- 6.
- 7.
Nutrition Facts
1 slice: 448 calories, 26g fat (16g saturated fat), 105mg cholesterol, 393mg sodium, 46g carbohydrate (31g sugars, 1g fiber), 9g protein.
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