Well it was time for a dessert, and what could be more fitting then a cheesecake from a guy raised in Wisconsin? The thing that I love about cheesecake is that you can put pretty much anything in it and it still tastes great! There are of course exceptions I am sure, but I have yet to find any.
Sorry for the not so pretty picture, I was rushed a bit in doing it today since I was doing it on my lunch break before packing it all up to take off to work to have them devour the rest of it!
So apart from this decadent cheesecake, I am waiting for the an interview call with the foster parent of the Siamese cat that I am looking to adopt. Hopefully that all goes well too. Don't know why it wouldn't, but you never know!
Anyways on to the cheesecake.
Piña Colada Cheesecake (serves 12)
3 8oz bricks of cream cheese
1 can crushed pineapple
1 cup coconut
1/3 cup butter
2 cups graham cracker crumbs
3/4 cup sour cream
4 tablespoons rum (imitation in my case)
1 tablespoon almond extract
1/2 cup sugar
1/2 cup brown sugar
3 large eggs
In a bowl mix the crumbs, butter (melted), half cup of coconut, and almond extract. mix well, and pres into crust of greased or parchment covered spring form pan. Pre-heat oven to 325, and bake crust for about 5 minutes, remove from heat and set aside for the moment.
In another bowl mix cream cheese, half cup of pineapple, 1/4 cup coconut, sugar, rum and sour cream together, mix completely. Fold the eggs into it 1 at a time, if you use a mixer you may need to knock the air bubbles up after you are finished. Pour entire contents into crust filled spring form pan. Bake for about an hour at the 325. Take out and let cool for about a half hour just on the stove top. After that you can move to the fridge to speed up the cooling down process.
Once it is cool, you can remove from spring form, and add the rest of the pineapple to the top (sweeten as you want, I like it a bit tart) and then garnish with the left over coconut around the edges.
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