Category: DESSERTS

ROASTED APPLE PIE

ROASTED APPLE PIE
CRUST
3 cups flour, plus dusting
¾ cup COLD unsalted butter, sliced
5 ½ tablespoons COLD crisco
1 ½ tablespoons sugar
1 teaspoon FINE sea salt
6-8 tablespoons COLD Vodka or water

  • Pulse together the flour, unsalted butter slices, crisco, sugar and sea salt in food processor until you have a coarse crumble.
  • Gradually add water or vodka 1 tablespoon at a time while pulsing 5-6 times until dough comes together. Divide dough in half, shape into 2 disks, wrap in saran and chill AT LEAST 2 hours.

FILLING
6 medium Granny Smith Apples
¾ cup granulated sugar
¼ cup WONDRA flour
½ cup PACKED brown sugar
1 + 1 teaspoon pumpkin pie spice
¼ teaspoon FRESH grated nutmeg
½ teaspoon FINE sea salt

  • Preheat oven to 375°.
  • Mix together the granulated sugar, 2 tablespoons of the flour and 1 teaspoon of the pumpkin pie.
  • Toss apples in sugar mixture.
  • Line a baking sheet with a silicone mat.
  • Pour apples out onto silicone mat.
  • Bake 30 minutes until tender.
  • Cool 30 minutes.
  • Transfer apples to large mixing bowl.
  • Fold in brown sugar, remaining pumpkin pie spice, nutmeg, sea salt and remaining flour.
  • Chill 1 hour.

ASSEMBLY
3 tablespoons unsalted butter, cut into thin slices.
1 LARGE egg
1 tablespoon water

  • Unwrap 1 dough disk and turn out onto a lightly floured surface.
  • Roll out a 1/8-1/4 inch thick round.
  • Fit into a lightly greased 9″ pie plate.
  • Repeat with 2nd disk and cut into lattice pieces or shapes, set aside.
  • Spoon filling into pie plate.
  • Dot with butter slices.
  • Arrange top crust or pieces as desired.
  • Chill pie 30 minutes.
  • Preheat oven to 375°.
  • Whisk together egg and water.
  • Brush crust with egg wash.
  • Place on lower rack.
  • Bake 1-1 ½ hours. After 30 minutes shield crust edges with foil to prevent burning.
  • Cool on rack 2 hours before serving.

MONKEY MUFFINS

MONKEY BREAD MUFFINS
1 cup toasted walnut pieces
10 tablespoons unsalted butter, melted and divided 6 + 4
1 ¼ pounds Bridgford rolls, thawed
¾ cup sugar
1 tablespoons ground cinnamon
²⁄³ cup packed brown sugar
¹⁄³ cup molasses
PINCH sea salt flakes

  • Coat muffin tin holes with non-stick cooking spray.
  • Sprinkle half of the walnut pieces evenly among the muffin tin holes.
  • In a medium bowl toss the rolls in 4 tablespoons of the melted butter.
  • In another bowl combine the sugar and cinnamon. Add the rolls one at a time, tossing in the cinnamon mixture until well coated.
  • Place one roll in each muffin tin.
  • Top evenly with remaining walnut pieces.
  • In a small sauce pan combine the remaining 6 tablespoons of butter, molasses, brown sugar and sea salt.
  • Cook over medium heat, abut 5 minutes, until well blended and bubbly.
  • Remove from heat and cool 10 minutes.
  • Spoon 1 tablespoon over each roll.
  • Cover loosely with saran wrap and chill at least 8 hours.
  • Remove pan from refrigerator 30 minutes before baking and let stand at room temperature.
  • Preheat oven to 350°.
  • Place muffin tin on a baking sheet to catch any drips and bake 20 minutes until rolls are puffed and cooked through.
  • Remove from pan and let stand 5 minutes on cooling rack.
  • Line baking sheet with foil.
  • Invert muffin tin and spoon any remaining syrup over muffins and arrange on platter.
  • Best served warm.

BOURBON EGGNOG SUGAR COOKIES

EGGNOG SUGAR COOKIES yields 2 dozen 1 ½ inch cookies
COOKIES
1 1⁄8 cups all purpose flour
¹⁄³ cup powdered sugar
½ teaspoon fine sea salt
½ teaspoon FRESHLY grated nutmeg
½ cup unsalted butter, cubed and softened

  • Preheat oven to 350°.
  • Line baking sheet with silicone mat.
  • Using your mixer on low speed combine flour, powdered sugar, salt and nutmeg until well blended.
  • Increase speed to medium and add butter 1 piece at a time until dough starts to form into a ball.
  • Turn dough out onto a lightly floured surface and shape into a disc.
  • Wrap in plastic and chill 30 minutes minimum.
  • On a lightly floured surface roll out dough to a 1/8 inch thickness.
  • Cut out cookies with a 2 inch cutter and use a metal spatula to place cookies on silicone sheet.
  • Return any dough scraps to plastic wrap in the refrigerator .
  • Bake 15-18 minutes when edges begin to brown.
  • Completely cool in pans before icing.
  • Repeat the process with the remaining dough.

ICING
1 ½ cups powdered sugar
4 tablespoons prepared eggnog
scant 1 tablespoon Bourbon
LEMON and/or ORANGE zest, for garnish

  • Whisk together the sugar, Bourbon and 1 tablespoon of the eggnog at a time, until you have a thin glaze consistency.
  • Spread glaze on cookies.
  • Garnish with zest.
  • Allow icing on cookies to set 30 minutes or until completely set.
  • Store in airtight container.

RASPBERRY or STRAWBERRY PRETZEL DESSERT

RASPBERRY or STRAWBERRY PRETZEL DESSERT
CRUST
2 cups crushed pretzels
3/4 cup butter, melted
3 tablespoons sugar

  • Preheat oven to 350.
  • Combine the pretzels, butter and sugar in a mixing bowl.
  • Press into a 13×9 baking dish.
  • Bake 10 minutes.
  • Cool on wire rack.

FILLING
2 cups heavy cream
1 teaspoon PURE vanilla.
8 ounces cream cheese, softened
1 cup sugar

  • Beat the heavy cream until you have soft peaks.
  • Add vanilla, cream cheese and sugar beating until smooth.
  • Spread over the pretzel crust.
  • Refrigerate 1 hour until chilled.

TOPPING
6 ounces strawberry Jell-O
2 cups boiling water
32 ounces frozen raspberries or sliced strawberries, thawed

  • Dissolve gelatin in the hot water in a large bowl.
  • Stir in fruit along with water syrup has accumulated during their thawing.
  • Chill until partially set.
  • Spoon over filling and gently spread even.
  • Refrigerate and chill 4-6 hours.
  • Cut into squares.

CORN BREAD CAKE

CORN BREAD CAKE
1 cup yellow cornmeal
1 cup all purpose flour
½ cup sugar
4 teaspoons baking powder
½ teaspoon sea salt
1 egg, beaten
1 cup WHOLE milk
½ cup avocado oil

  • Preheat oven to 425°.
  • Grease an 8×8 baking dish OR a deep 9-10 inch cast iron skillet.
  • Combine all ingredients in a mixing bowl and blend well.
  • Bake 20-25 minutes or until golden in color and toothpick comes out clean.

NOTE:  A well drained can of green chiles or jar of pimientos make a flavorful addition to change up the flavor.  Crisp bacon or a can of well drained shoepeg corn also make great additions.

BLUEBERRY BANANA MAPLE MUFFINS

I made these recently for a friend’s birthday and instantly fell in love <3 with them!  I’ve adapted the original recipe just slightly and think it’s absolutely perfect now.

BLUEBERRY BANANA MAPLE MUFFINS slightly adapted from Brandi Milloy
yields 18 muffins

½ cup unsalted butter, room temperature
²⁄³ cups PURE maple syrup
1 LARGE egg, room temperature
2 small VERY RIPE bananas, mashed
¹⁄³ cup WHOLE milk
1 teaspoon PURE vanilla extract
2 cups sifted cake flour
1 ½ teaspoon baking powder
1 teaspoon baking soda
Pinch of sea salt
2 cups SMALL WILD blueberries
¼ cup FINELY chopped walnuts
¼ cup DARK brown sugar, for topping

  • Preheat oven to 350°.
  • Line muffin tin with cupcake liners or grease tins well.
  • In an electric mixer bowl, cream together the butter and maple syrup.
  • Add egg, mashed banana, milk and vanilla extract, mixing until well blended.
  • In a separate bowl, whisk together flour, baking powder, baking soda and salt.
  • If you are using fresh blueberries add the flour mixture to the banana mixture and mix just until combined.
  • Then FOLD in blueberries.
  • If you are using frozen blueberries, add 3/4 of the flour mixture to the banana mixture and mix. Then add your frozen blueberries to the remaining flour mixture and toss. This will keep the frozen blueberries from sinking to the bottom of the muffins.
  • Scoop batter into muffin tins until they’re about ¾ of the way full.
  • Whisk together the brown sugar and walnuts.
  • Top with a generous sprinkle of the brown sugar nut mix.
  • Bake for 25 minutes or until a toothpick inserted into the center of the muffin comes out clean.
  • Cool COMPLETELY on wire rack.

CORN FLAKE HOLLY WREATHS

Christmas is right around the corner so I thought I’d share one of my favorite holiday recipes. My great aunt who I only got to see a couple times a year used to make these every year special for me and I would wait out on the front steps for her arrive just to see them and know they were there. She always made them soooooooooo pretty and perfect!  They are delicious and they are a quick, easy, no bake treat and they’re so pretty to add to the cookie & candy tray selections.

CORN FLAKE HOLLY WREATHS
(these are better when they are made a few days ahead)

30 large marshmallows (or 3 cups mini marshmallows or 1 jar marshmallow cream)
1/2 cup butter
1 teaspoon vanilla
1 teaspoon green food color
3 1/2-4 cups cornflakes
Red Hots or sprinkles for decorating
  • Combine marshmallows, butter, vanilla and food color in top of double boiler.
  • Heat and stir frequently until well blended.
  • Gradually stir in cornflakes until well blended.
  • Drop onto wax paper and arrange into wreath shapes. I plop them onto the wax paper and then push out from the center to form the wreaths.
  • Decorate with red hots.
  • Let cool.
  • If your house is warm – chill in refrigerator until set.

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SALTED PEANUT OATMEAL COOKIES another ANTIQUE RECIPE

This is my new GO TO recipe!  SO SO Good!

SALTED PEANUT OATMEAL COOKIES another ANTIQUE RECIPE yields 5 dozen cookies
1 cup sugar
1 cup brown sugar
1 cup shortening (crisco stick) (next time I’ll use half crisco stick, half butter)
3 LARGE eggs (next time I’ll only use 2)
1 teaspoon PURE vanilla
1 ½ cup flour
1 teaspoon baking soda
1 teaspoon baking powder
3 cups oatmeal
1 cup peanuts
¾-1 cup golden raisins
½ cup peanut butter chips

  • Preheat oven 350°.
  • In a small food processor grind the peanuts and set aside.
  • Cream together the shortening and both sugars.
  • Add eggs one at a time and blend well.
  • Add vanilla and mix well.
  • Whisk together the oatmeal, ground peanuts, flour, baking soda and baking powder.
  • Sift flour mixture into wet mixing until blended well.
  • Fold in raisins.
  • Bake 12-15 minutes.

SMASHED BANANA BREAD OR CAKE

Just like most people I have several banana bread recipes, but this one is one of the simplest that makes either a bread or a cake without any modification except baking time!

SMASHED BANANA BREAD

1 ½ cups flour
¾ teaspoon baking powder
¾ teaspoon baking soda
¾ teaspoon salt
2 LARGE eggs
1 ½ cups SMASHED & VERY RIPE banana
¼ cup + 2 tablespoons sour cream
1 teaspoon PURE vanilla extract
1 teaspoon DARK rum
5 tablespoons unsalted butter, softened
1 cup sugar
½ cup finely chopped walnuts
½ cup golden raisins
Powdered sugar, for dusting
FRESH whipped butter, for eating

  • Preheat oven to 350°.
  • Grease 9×5 loaf pan OR 9X9 baking dish with non-stick spray.
  • In a small bowl whisk together the flour, baking soda, baking powder and salt.
  • In a medium bowl beat the eggs with the sour cream, rum, vanilla and banana.
  • In a large bowl beat the butter and sugar together until light and fluffy.
  • At a low speed gradually add the wet ingredients to the butter and sugar until well blended.
  • Gradually add the flour into the mixture until well blended.
  • Foll in the raisins and nuts.
  • Pour into prepared pan, scraping bowl clean.
  • Bake. See below for times.

BAKING TIMES:

LOAF PAN
1 hour 30 minutes until tester comes out clean.
Transfer to cooling rack for 45 minutes.
Turn out onto cooling rack.
Dust with powdered sugar.
Slice and serve with FRESH whipped butter.

CAKE PAN
Bake 45-60 minutes until tester comes out clean.
Transfer to cooling rack for 45 minutes.
Turn out onto cooling rack.
Dust with powdered sugar.
Slice and serve with FRESH whipped butter.

LEMON LIME BARS

LEMON LIME BARS
You have 2 choices for the crust – a yummy short bread or delicious cookie crumble. I love the cookie crumble, but cannot always find the OREO lemon cookies so often substitute the shortbread crust.

CRUST #1
2 packages of OREO lemon thins
1 stick butter, melted

  • Preheat oven to 350°.
  • LIGHTLY coat a 9×13 baking dish with non-stick cooking spray.
  • In a food processor chop and grind cookies into a fine crumble.
  • In a mixing bowl stir together the cookie crumbs and butter until well blended.
  • Press the crumb mixture firmly into the prepared baking dish and set aside.

CRUST #2
1/2 pound (2 sticks) unsalted butter, cut into small cubes and chilled
1/2 cup sugar
2 cups sifted flour
pinch sea salt

  • Preheat oven to 350°.
  • LIGHTLY coat a 9×13 baking dish with non-stick cooking spray.
  • In a mixing bowl whisk together the flour, sugar and salt.
  • Cut in butter until coarse crumbs.
  • Press the crumb mixture firmly into the prepared baking dish.
  • Bake 15-20 minutes until lightly browned.
  • Set aside to cool while you prepare the filling.

FILLING
6 LARGE eggs at room temperature
3 cups sugar
1 cup flour
3/4 cup FRESH lemon juice
1/4 cup FRESH lime juice
2 tablespoons FRESH grated lemon and lime zest
powdered sugar, for dusting

  • Whisk eggs.
  • Add sugar and whisk until blended.
  • Alternately whisk in flour, zest and juices until well blended and smooth.
  • Pour over prepared crust and bake 35-45 minutes until center no longer jiggles. You may need to cover with a loose layer of foil part way through to prevent too much browning.
  • Lightly dust with sprinkled powdered sugar and cool completely before chilling completely.
  • Cut into bars and enjoy.

COOKIES & CREAM ICE CREAM – CHOCOLATE FUDGE & LEMON TOO

COOKIES & CREAM ICE CREAM – CHOCOLATE FUDGE & LEMON TOO
Has it been hot where you are? It certainly hasn’t been here but, I can’t think of a better way to celebrate ANYTHING than to make some homemade ice cream!

The best part about this recipe is that it’s a no churn, soft serve recipe with delectable appealing flavors. I use my Klee to make it, but it’s not even necessary. It can be made in simple kitchen ware. It’s so good, it disappears pretty quickly around here, so I usually make a double batch. It is also great to change up in flavor by using golden or lemon flavored Oreos!  Honestly you could use ANY cookie for your favorite flavors!

2 cups heavy whipping cream
1 can sweetened condensed milk
1 tablespoon PURE vanilla extract
HALF of a 3 ounce package of cheesecake flavor pudding mix
1/2 normal package of Oreos – crushed.

Instructions using Metal loaf pan:

  • In a bowl, pour 2 cups of heavy whipping cream and whip until stiff peaks begin to form.
  • In a separate bowl, pour in 1 can sweetened condensed milk.  Add the vanilla and the vanilla pudding.  Mix well.
  • Add in half of the crushed Oreo cookies and mix.  Pour this mix into the whipped cream, and fold it in gently.
  • In a metal loaf pan, pour about half of the mixture.
  • Add a layer of crushed Oreos, and then top with the remaining ice cream mixture.
  • Sprinkle the top with the remaining crushed Oreos.
  • Cover with press and seal or plastic wrap and freeze for 24 hours.

PINA COLADA CHEESECAKE

Awhile back I found a recipe in a magazine for the BEST EVER PINA COLADA CHEESECAKE and as is my nature cut it out and set aside to make. When I went to make it, I realized I had somehow cut off some of the directions so searched the web for the recipe in hopes of finding the missing directions. I DID NOT find the exact one I was looking for, but I did find 2 others that sounded similar and quite intriguing. So, each to these recipes were be made to order and then I made a 4th picking out the best features of each for a recipe of my own.

BEST-EVER PINA COLADA CHEESECAKE version 4, my version, a compilation of ALL the best parts of the first three versions 😀 I eliminated the whipped cream all together because I felt the pineapple curd was smooth enough and a sufficiently smooth topping.

CRUST from version one added a FRESH taste to the normally pedestrian graham cracker crust.  I added the ginger for an added boost. French gallette cookies with sea salt work well also.
8 shortbread cookies, crushed
8 gingersnaps, crushed
1 cup toasted coconut
3 tablespoons butter, melted

  • Preheat oven to 325°.
  • Wrap the outside bottom of a 9-10 inch springform pan with foil.
  • Spray insides with non-stick cooking spray.
  • Combine crushed cookies, toasted coconut and melted butter into a coarse crumb crumble.
  • Press evenly into the bottom of the pan.
  • Bake 8-10 minutes until set.
  • Set aside to cool.

FILLING also from version #1, but with alterations for flavor.
(3) 8 ounce cream cheese packages, softened at room temperature
1/4 cup superfine sugar
3 LARGE eggs
1/2 cup cream of coconut
1/4 cup sour cream
1/4 cup MALIBU pineapple rum
2 teaspoons FRESH finely grated lemon peel
(1) 8 ounce can crushed pineapple, DRAINED EXCEPTIONALLY WELL

  • In a large mixing bowl beat cream cheese with sugar until light and fluffy.
  • Add eggs, one at a time, beating after each addition JUST until combined.
  • Add cream of coconut, rum and orange peel, mixing JUST until combined.
  • FOLD in pineapple.
  • Pour over cooled crust.
  • Bake 1 hour 15 minutes until set and center ONLY slightly jiggles.
  • Run a knife around outside edge.
  • Turn off oven, leave cheesecake in oven, but open door about 4 inches and let set 30 minutues.
  • Remove from oven and cool 30 more minutes and then refrigerate AT LEAST 6 hours or preferably overnight.

The PINEAPPLE CURD from version #3 is a MUST!
1 cup granulated sugar
9 large egg yolks
1 cup canned pineapple juice
1/4 teaspoon kosher salt
10 tablespoons butter, cut into 1/2″ pieces

  • In a medium saucepan, whisk together sugar and egg yolks, then whisk in pineapple juice and salt.
  • Add butter and place over medium heat.
  • Cook pineapple mixture, stirring constantly and scraping the bottom and sides of the pans, until the butter melts and mixture is thick enough to coat the back of a spoon, about 9 minutes.
  • Remove from heat and strain through a fine-mesh sieve into a medium heatproof bowl.
  • Refrigerate until very cold, at least 1 hour.

GLAZE – next time I will be adding a kiwi and a couple raspberries to the glaze for color
8 ounce can crushed pineapple, DRAINED juice reserved
1/4 cup superfine sugar
1 tablespoon cornstarch
1 tablespoon FRESH lemon juice

  • In a medium saucepan whisk together pineapplejuice, sugar and lemon juice.
  • Add cornstarch, whisking until smooth.
  • Stir in pineapple.
  • Bring to a SLOW boil over medium heat, stirring CONSTANTLY. Boil just 1 minute until slightly thickened, still CONSTANTLY stirring.
  • Cool 20 minutes at room temperature.

ASSEMBLY
Pineapple slices, cherries or raspberries for garnish
Toasted coconut, for garnish

  • Spoon curd over cheesecake.
  • Top with glaze.
  • Top with cherries or raspberries and coconut garnish.
  • Cut into pieces and serve.

BEST-EVER PINA COLADA CHEESECAKE #1 – unknown source
A rum spiked coconut filling on a toasted coconut crust topped with pineapple creates a decadent dessert reminiscent of the classic tropical drink.

CRUST
15 shortbread cookies, crushed
1 cup toasted coconut
3 tablespoons butter, melted

  • Preheat oven to 325°.
  • Wrap the outside bottom of a 9-10 inch springform pan with foil.
  • Spray insides with non-stick cooking spray.
  • Combine crushed cookies, toasted coconut and melted butter into a coarse crumb crumble.
  • Press evenly into the bottom of the pan.
  • Bake 8-10 minutes until set.
  • Set aside to cool.

FILLING
(3) 8 ounce cream cheese packages, softened at room temperature
1/4 cup superfine sugar
3 eggs
3/4 cup cream of coconut
1/4 cup light rum
2 teaspoons finely shredded orange peel
(1) 8 ounce can crushed pineapple, DRAINED WELL

  • In a large mixing bowl beat cream cheese with sugar until light and fluffy.
  • Add eggs, one at a time, beating after each addition JUST until combined.
  • Add cream of coconut, rum and orange peel, mixing JUST until combined.
  • FOLD in pineapple.
  • Pour over cooled crust.
  • Bake 1 hour 15 minutes until set and center ONLY slightly jiggles.
  • Run a knife around outside edge.
  • Turn off oven, leave cheesecake in oven, but open door about 4 inches and let set 30 minutues.
  • Remove from oven and cool 30 more minutes and then refrigerate AT LEAST 6 hours or preferably overnight.

GLAZE
8 ounce can crushed pineapple, DRAINED, juice reserved
1/4 cup superfine sugar
1 tablespoon cornstarch
1 tablespoon FRESH lemon juice

  • In a medium saucepan whisk together pineapple juice, sugar and lemon juice.
  • Add cornstarch, whisking until smooth.
  • Stir in pineapple.
  • Bring to a SLOW boil over medium heat, stirring CONSTANTLY. Boil just 1 minute until slightly thickened, still CONSTANTLY stirring.
  • Cool 20 minutes at room temperature.

ASSEMBLY
Cherries or raspberries for garnish
Toasted coconut, for garnish

  • Spoon glaze over cheesecake.
  • Top with cherries or raspberries and coconut garnish.
  • Cut into pieces and serve.

Pina Colada Cheesecake #2 which I adapted from COOK FOR SMILES  is a smooth and creamy cheesecake that tastes JUST like a piña colada, except that you cannot drink it, but have to eat its layers of pineapple chunks and coconut topped with coconut flavored cheesecake that has been baked to a smooth perfection.

Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Rest and chill time 8 hours
Servings 8

CRUST
1 ½ cups graham cracker crumbs
½ cup brown sugar
1 tsp vanilla extract
5 Tbsp melted unsalted butter
4 pineapple rings canned
2/3 cup sweetened coconut flakes

  • In a small bowl, combine graham cracker crumbs, melted butter, vanilla extract and brown sugar, mixing very well.
  • Spread crumb mixture in the bottom of the spring form pan evenly, pressing it over the bottom and half way up the sides.
  • Spread chopped pineapple slices evenly over the bottom and then coconut flakes all over the pineapple chunks. Set aside.

CHEESECAKE
24 ounces cream cheese, softened
2 tablespoons sour cream
2 eggs
2/3 cup Cream of Coconut Goya*
2 tablespoons heavy cream
2/3 cup white granulated sugar
2 tablespoons corn starch
2 teaspoons vanilla extract

  • In a bowl of an electric mixer, beat cream cheese on medium-high speed until smooth and fluffy.
  • Scrape sides and bottom of the bowl and beat for another minute.
  • Add corn starch and sugar and mix until combined.
  • Beat in eggs one at a time, until incorporated.
  • Add sour cream, vanilla extract, heavy cream and Cream of Coconut and beat until all mixed well.
  • Transfer batter into the springform and spread it evenly.
  • Pour the batter all over the pineapples and coconut and not just in the center. (If you are not sure about your springform holding up in water, you can wrap the springform in heavy duty aluminum foil from bottom up to the sides.)
  • Place roasting pan into the oven and place springform with cheesecake inside the roasting pan.
  • Carefully add water to the roasting pan, about half way up the side of the springform.
  • Bake for 70-75 minutes.
  • Turn off the oven and open the oven door half way.
  • Let cheesecake rest for about 10 minutes and take it out of the oven.
  • Let it rest on the counter for 10 minutes and then gently run a butter knife between sides of the cheesecake and the springform, to carefully separate it. (You don’t actually have to take the cheesecake out of the pan until ready to serve.)
  • Cool cheesecake for an hour to get it to room temperature and then cool it for about 2 hours in the refrigerator so it is cold when adding whipped topping.

WHIPPED TOPPING
1 cup heavy whipping cream cold
1/2 cup Cream of Coconut
2 tablespoons white granulated sugar

  • Add the cold heavy whipping cream into the cold mixing bowl. Use whisk attachment. Starting at low speed, start whisking, gradually raise to speed to high.
  • Slowly pour in the Cream of Coconut and then sugar. Beat until stiff peaks appear (don’t walk away far or you might overmix).
  • Spread whipped topping over the cooled cheesecake, evenly. (Keep the cheesecake in the springform.)


TOPPING
3/4 cup sweetened coconut flakes
4 pineapple rings canned
Maraschino cherries

  • Preheat the oven to 325 degrees and grease a 9 inch springform pan. You will need a large roasting pan that’s bigger and longer than the springform pan. (I use the aluminum foil disposable ones). 
If you are not sure about your springform holding up in water, you can wrap the outside of the springform pan in heavy duty aluminum foil from bottom up to the sides. (I recommend wrapping the outside of the springform in foil before adding the crust and cheesecake batter.)
    Spread coconut flakes gently over the whipped topping. Decorate with pineapple slices and maraschino cherries.
    Cover the cheesecake and springform with saran wrap and refrigerate for at least 4 hours or overnight.

Piña Colada Cheesecake Bars #3 was adapted from DELISH.  The pineapple curd on these bars is what makes them SO SO good. Your very first bite will transport you right onto the beach with a piña colada in hand. 

Yields: 16 servings
Prep Time: 0 hours 20 mins
Total Time: 4 hours 30 mins

CRUST
12 graham crackers – 1 1/2 cup finely ground crumbs
1/4 cup granulated sugar 6 tablespoons butter, melted
1/4 teaspoon kosher salt

Preheat oven to 325°.
Line a 9″ square baking pan with parchment paper, leaving an overhang on two sides. I like to use my square springform pan.
In a medium bowl, combine graham crackers with sugar, melted butter, and salt.
Transfer to prepared pan, and gently press in to make an even crust.
Bake until lightly golden, about 12 minutes.
Let cool on a wire rack while making the filling.

FILLING
2 (8-oz.) blocks cream cheese, room temperature
1/2 cup granulated sugar
1 cup coconut Thai Kitchen coconut milk
3 LARGE eggs
1/4 teaspoon kosher salt
3/4 cup sweetened coconut flakes

  • In a large bowl, beat cream cheese with sugar until light and fluffy, 2 minutes.
  • Beat in coconut milk, eggs, and salt until smooth.
  • Stir in coconut flakes.
  • Pour mixture over crust and bake until just set, about 45 minutes.
  • Cool completely in pan.
  • Cover with plastic wrap and refrigerate until well chilled, at least 2 hours. 

PINEAPPLE CURD
1 cup granulated sugar
9 large egg yolks
1 cup canned pineapple juice
1/4 teaspoon kosher salt
10 tablespoons butter, cut into 1/2″ pieces

  • In a medium saucepan, whisk together sugar and egg yolks, then whisk in pineapple juice and salt.
  • Add butter and place over medium heat. 
  • Cook pineapple mixture, stirring constantly and scraping the bottom and sides of the pans, until the butter melts and mixture is thick enough to coat the back of a spoon, about 9 minutes.
  • Remove from heat and strain through a fine-mesh sieve into a medium heatproof bowl.
  • Refrigerate until very cold, at least 1 hour.

ASSEMBLY
2 cups whipped cream topping
3/4 cup toasted sweetened coconut flakes
16 maraschino cherries with stems

  • Spread cooled pineapple mixture evenly over cooled bars and spread whipped cream on top.
  • Sprinkle with toasted coconut and keep chilled until ready to serve.
  • Use parchment paper overhang to lift cheesecake out of pan or remove ring if using springform pan.
  • Cut into 16 squares.
  • Top each square with a maraschino cherry before serving.