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How to make it

  • Heat oven to 400ºF.
  • Place rum extract and coconut in food processor; process until combined and finely chopped. Set aside.
  • Place cream cheese in mixer bowl; beat until softened. Beat in the next 7 ingredients in the order above, beating well after each addition. Stir in the coconut and pineapple. Pour mixture into 9 inch springform pan.
  • Place pan in large roasting pan; transfer to oven. Fill roasting pan with 1 1/2 inches hot water. Bake 30 minutes. Reduce heat to 325ºF Bake 30 minutes longer or until wooden skewer inserted in center is drawn clean. Remove cake to wire rack to cool. Refrigerate cake overnight before serving.. Cake may be topped with fruit, if desired. Makes 16-20 servings.

Reviews & Comments 6

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    " It was excellent "
    shirleyoma ate it and said...
    Got my 5 for sure! Double yumssssssssssss
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    " It was excellent "
    m11andrade ate it and said...
    Love this! There is a pina colada lover or two in my family. This will be great for all of us!
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  • leonora5 9 years ago
    Awesome combination. Great!
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    " It was excellent "
    kimmer ate it and said...
    henrie...what can I say? Other than you make it....we will come, lol. Great recipe!
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  • crabhappychick 9 years ago
    Love pina coladas and love cheesecake! Perfect combo, Henrie. I notice it is naturally gluten-free, too. Thanks! 5!
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    " It was excellent "
    momo_55grandma ate it and said...
    fantastic delicous recipe thanks
    Was this review helpful? Yes Flag

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