Puerto Rican Coquito Cheesecake

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

• 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!