Eagle Brand® Pina Colada Cheesecake
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1 1/4 cups graham cracker crumbs
1/2 cup flaked coconut
1/2 cup finely chopped nuts
2 tablespoons light brown sugar
1/4 cup butter, melted
2 (8 oz.) packages cream cheese, softened
1 (14 oz.) can
Eagle Brand® Sweetened Condensed Milk
3 large eggs
1/4 cup frozen orange juice concentrate, thawed
1 (8 oz.) can juice-packed crushed pineapple, well drained
1 (8 oz.) can sliced pineapple
HEAT oven to 300°F. Combine graham cracker crumbs, coconut, nuts, brown sugar and butter; press firmly into bottom and halfway up sides of 9-inch springform pan.
BEAT cream cheese in large bowl until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and orange juice; mix well. Stir in crushed pineapple. Pour into prepared pan.
BAKE 1 hour and 5 minutes or until center is set. Cool. Chill. Garnish with sliced pineapple, maraschino cherries and orange slices.
*To toast coconut and nuts: Place each separately in dry nonstick skillet; cook over medium heat, shaking pan until coconut or nuts are lightly browned.