3-STEP  Piña Colada Cheesecake
Posted by: Jerseygirl Wed, 5 May 2004, at 9:34 a.m.


Makes 8 servings

2 packages (8 ounces each) PHILADELPHIA® Cream Cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla
2 eggs
1/3 cup frozen piña colada tropical fruit mixer concentrate, thawed
1 HONEY MAID® Graham Pie Crust (6 ounces)

Prep 10 minutes plus refrigerating
Bake 40 minutes

1. BEAT cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Blend in piña colada mixer.
2. POUR into crust.
3. BAKE at 350°F for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Garnish with fresh fruit.

Special Extra: Place 2 packages (10 ounces each) frozen raspberries, thawed, in heavy 2-quart saucepan. Bring to boil over high heat. Boil 7 minutes, stirring frequently. Strain. Stir in 1 teaspoon fresh lemon juice. Spoon over cheesecake.

Variations: Strawberry Daiquiri Cheesecake Prepare as directed, substituting frozen strawberry daiquiri tropical fruit mixer concentrate, thawed, for piña colada mixer. Lime Margarita Cheesecake Prepare as directed, substituting frozen margarita tropical fruit mixer concentrate, thawed, for piña colada mixer