Pina Colada Cheesecake

Anyone who knows me probably knows I'm a big fan of making cheesecakes. After always making the same old flavors, I decided it was time for me to try something new. As the end of summer is drawing near, what better way to celebrate the remaining hot and sunny days than making and enjoying something tropical and fruity? I'll be honest...I was also dying to try a recipe from my brand new cheesecake book: 125 Best Cheesecake Recipes by George Geary. I was so nervous that it was going to turn out horribly wrong, but this cheesecake turned out to be one of my best - smooth, rich, and creamy texture with just the right amount of pineapple and coconut flavor. The whipped cream and toasted coconut flakes added an attractive finishing touch, and the crust had an extra kick with the coconut.

*Preheat the oven to 350 degrees F.
*Prepare a 9-inch springform or cheesecake pan. (If using a springform pan, it should be greased.)

Ingredients:

Crust -

• 1 1/4 cups graham cracker crumbs
• 1/2 cup flaked coconut
• 3 tbsp unsalted butter, melted

 Filling -

• 1 can pineapple, diced
• 3 tbsp packed light brown sugar
• 4 packages (8 oz each) cream cheese, softened
• 1 1/4 cups granulated sugar
• 1/4 cup all-purpose flour
• 4 eggs
• 1/2 cup coconut milk
• 2 tsp vanilla

Decoration -

• 1 cup classic whipped cream topping (see recipe below)
• 1/4 flaked coconut, toasted (see tip below)

1. For the crust, in a bowl, combine the graham cracker crumbs, coconut, and butter. Press into cheesecake pan and freeze.

2. For the filling, in a saucepan on medium heat, cook the pineapple and brown sugar until soft and syrupy, about 3 minutes. Let it sit for 10 minutes, then drain, discarding the syrup.

3. In a large bowl using a mixer, beat the cream cheese, sugar, and flour on medium-high for 3 minutes.

4. Add the eggs, one at a time, beating well after each addition.

5. Mix in the coconut milk and vanilla.

6. Pour half of the batter into the frozen crust, then arrange the pineapple mixture on top. Pour the remaining batter over the pineapple mixture.

7. Bake the cheesecake for 50-60 minutes, or until the top is light brown. (Don't worry if it's jiggly - it will firm up as it cools.)

8. Cool for 2 hours, then cover with a plastic wrap and refrigerate for at least 6 hours before decorating or serving.

9. For the decoration, ice the top of the cake with the whipped cream by using a piping cone fitted with the appropriate piping tip if desired. Sprinkle with toasted coconut.

* To make the whipped cream topping, take 1/2 cup of whipping cream and 2 tbsp of granulated sugar. (If you like, add a few drops of vanilla to give flavor.) In a well-chilled bowl with well-chilled beaters, whip the well-chilled whipping cream on medium-high speed until soft peaks form. With the mixer still running, sprinkle sugar into the cream and continue whipping until firm peaks form. Use directly or refrigerate.

* To toast the coconut, spread the coconut in a single layer on a cookie sheet lined with foil. Bake in a preheated oven at 350 degrees F for about 3 minutes. Stir the coconut and keep checking on it frequently. Repeat for another 3 minutes or bake until coconut is lightly browned. (Be really careful since coconut can get toasted very quickly. If it is not stirred and checked on frequently, it will burn!)