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Puerto Rican Coquito Cheesecake

 

  • Prep 15 min
  • Total 1 hr 15 min
  • Ingredients 17
  • Servings 8

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17 Ingredients

For the coquito:

12
oz coconut milk
8.5
oz coconut cream
12
oz evaporated milk
1
tablespoon vanilla
2
cinnamon sticks
1
cup white rum (optional)

For the cheesecake:

1 1/2
cups Graham crackers, ground
1/3
cup unsalted butter, softened
1
package (8 oz) cream cheese, softened
2
tablespoons Pillsbury BEST® All Purpose Flour
1/2
cup condensed milk
1
cup coquito drink
4
eggs
1
teaspoon vanilla
1
teaspoon ground cinnamon
1/8
teaspoon ground clove
1/2
cup sugar
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  • For the coquito: In a blender, process all ingredients. You can make an alcohol-free version without rum.
  • 2 For the cheesecake: Preheat oven to 350°F.
  • 3 Combine ground Graham crackers with softened butter. Pour into a spring-loaded 7-inch mold and press firmly into the bottom to create the crust. Bake for 8-10 minutes. Let cool.
  • 4 In a blender, combine cream cheese, flour, condensed milk, coquito drink, eggs, vanilla, cinnamon, cloves and sugar.
  • 5 Pour into the mold and bake for 45 minutes or until a toothpick inserted in the middle comes out clean.
  • 6 Remove from oven and let cool completely. Serve and enjoy!

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