1 ¾ cups graham cracker crumbs
6 tablespoons butter
3 packages (8oz each) cream cheese, softened
¾ cup coconut cream
¼ cup light rum
2 teaspoons orange vest
1 can (8oz) crushed pineapple in juice, drained, juice reserved
Reserved ½ cup pineapple juice
2 teaspoons cornstarch
Spray a 10” Dutch oven with cooking spray. In a medium mixing bowl, mix crust ingredients. Press crust mixture in Dutch oven. Bake 8 to 10 minutes or until set with 6 charcoals on the bottom and 14 on top. In a large mixing bowl, Mix cream cheese and ½ cup sugar with a large wooden spoon or wire whisk until well mixed and fluffy. (use an electric beater on medium speed if electricity is available.) Beat in eggs; one at a time; just until blinded. Fold in remaining filling ingredients except pineapple. Gently fold in pineapple. Pour over crust. Bake 1 hour to 1 hour and 20 minutes or until edge of cheesecake is set at least 2 inches in from sides of oven. Remove all charcoals from top and bottom. Set led ajar and let cheesecake cool for 45 minutes to 1 hour. When oven is cooled down to air temperature, and place in cooler at least 2 hours or longer if you can Weight. For the glaze, mix reserved pineapple juice plus enough water to equal 2/3 cups, cornstarch, and sugar in a 6” or 8” Dutch oven over all the charcoals you can get under it.
Heat to boil. Boil 1 minute, stirring constantly, until slightly thickened. In large mixing bowl, toss glaze with pineapple. Spoon onto top of cheesecake. Garnish with mint leaves.
Taken at the Utah State Fare Last Saturday. Over all we didn't do as well as we could, but the cheesecake did very well. The season is all most oven but don't let the black pots get cold. Keep cooking under the patio or in the garage ( with the door open) I have more things coming, so keep checking out this blog. Have a great Fall.
The outlaw gourmet
Don't rob your self of good cookin'.