Piña Colada Cheesecake
From Paula Deen’s Best Dishes
Course Dessert
Cuisine American
- 1 8-ounce package cream cheese, softened
- 1 cup sour cream
- 1/3 cup sugar
- 1 teaspoon rum extract
- 1 teaspoon vanilla extract
- 1 6-ounce graham cracker crust
- 1 cup pineapple preserves
- 1/2 cup toasted coconut flakes
Combine cream cheese, sour cream, sugar and extracts in a large bowl. Pour the filling into the crust and refrigerate the pie until set, at least 4 hours.
When ready to serve, spread the pineapple preserves over the cream cheese filling and top with the toasted coconut.