21 Sep
PHILADELPHIA Piña Colada Cheesecake
Posted on 2009 under Cheesecake, Healthy Living | 3 CommentsDid you know that those rolls of refrigerated, sliceable sugar cookies make for great cheesecake crusts? Try out that method by making this PHILADELPHIA Piña Colada Cheesecake. Infused with a tropical twist, this cheesecake has got the taste of cool Piña Coladas. Ditch your cup and straw for a plate and fork and enjoy a slice of this cheesecake! Since this cheesecake makes enough to serve 16 people, why not serve it at your next party?
  Prep Time: 20 min Total Time: 5 hr 15 min Makes: 16 servings
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Ingredients
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Instructions
| PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Cut cookie dough into 1/8-inch-thick slices. Arrange slices, slightly overlapping, on bottom and 2 inches up side of greased springform pan. Press edges together to form crust. Bake 12 to 15 min. or until lightly browned. |
| BEAT cream cheese, sugar, fruit mixer concentrate and vanilla with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low after each addition just until blended. Pour into crust. |
| BAKE 50 to 55 min. or until center is almost set. Cool completely. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator. |
by crystal, on September 21 2009 @ 11:41 am
hey can i put any toppings on this dont want it to taste funny??
by Nastassia, on September 22 2009 @ 11:48 am
I don’t see why not
Let me know what topping(s) you decide to put on it. I can’t wait to hear all about it!
by Week’s best: 4 Tantalizing Cheesecakes, on September 25 2009 @ 8:03 am
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