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) cans crushed pineapple, drained
1 cup cream of coconut
1 cup sour cream
1/3 cup light rum
4 teaspoons coconut extract
1 tablespoon cornstarch
1 tablespoon water
1 (8 ounce) cans crushed pineapple
1/4 cup sugar
2 tablespoons lemon juice
whipped cream
toasted coconut
Directions:
Stor together butter, graham cracker crumbs, chopped pecans and sugar.
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 electric mixer for 3minutes or until fluffy.
Add eggs one at a time, beating well after each.
Add pineapple, cream of coconut, sour cream, light rum and coconut extract.
Beat until blended.
Pour mixture into crust.
Bake at 325 F for 1 hour and 15 minutes or until center is almost set.
Cool on a wire rack.
For Glaze: Stir together cornstarch and water until smooth.
Combine cornstarch mixture with crushed pineapple, sugar and lemon juice in a saucepan over medium heat.
Cook, stirring constantly, for 5 minutes or until mixture is thickened and bubbly.
Remove from heat and let cool completely.
When glaze is cooled, spread glaze over top of cheesecake.
Cover and chill for at least 8 hours.
Garnish if desired before serving.
Servings: Serve
Time preparation: 20 min.
Time total: 80 min.