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Results 1 - 10 of 20 for pina colada cheesecake
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Prepare Coconut Crust. ... Cool. Spoon over cheesecake. Serves 8-10. ... Press in bottom and sides of 8 or 9 inch springform pan. Chill until ready to use.
Mix 1 1/2 cup vanilla wafer crumbs with 1 cup flaked coconut. Stir in 1/3 cup melted butter. Press into bottom of 8 to 9 inch springform pan. Chill ...
Prepare coconut crust. ... Cool. Spoon over cheesecake. Serves 8 ... butter. Press in bottom and sides of 8" or 9" springform pan. Chill until ready to use.
CRUST: Combine ingredients; mix well. Press mixture evenly over bottom and up sides of 8" or 9" springform pan. Chill. FILLING: Mix gelatin and 1/2 ...
1. Heat oven to 400 degrees. 2. Place rum extract and coconut in food processor; process until combined and finely chopped. Set aside. 3. Place cream ...
In a medium ... mixture evenly over cheesecake filling. Sprinkle coconut ... Refrigerate until ready to serve. Serves 8. 233 calories per serving (7 grams fat).
In a large ... smooth. Stir in pina colada mix and vanilla extract. Pour ... Refrigerate overnight or until set. Top with Cool Whip. Makes 6-8 servings.
For 9x13 inch springform pan. Preheat oven to 325 degrees. To make crust, mix graham cracker crumbs, butter and sugar in food processor or mixing ...
CRUST: Combine ingredients. ... over medium heat, stirring, until sauce boils and thickens slightly. Chill. Spoon sauce over top of cheesecake. Serves 10.
Combine first 3 ... to oven. Leave cheesecake in oven with ... Melt butter; add remaining ingredients and saute until golden brown, stirring frequently.
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