In the world of delectable desserts, few treats can rival the tropical allure of pina colada cheese custard cake. This tantalizing confection combines the refreshing flavors of pineapple, coconut, and rum, seamlessly blended with the creamy richness of cheese custard and the tender embrace of a golden cake base. Whether you seek a showstopping centerpiece for your next gathering or a delightful indulgence to satisfy your sweet cravings, this pina colada cheese custard cake promises an explosion of flavors and textures that will transport your taste buds to a tropical paradise.
Let's cook with our recipes!
PINA COLADA CHEESECAKE
The pineapple, rum, and coconut flavors of your favorite cocktail are mixed into this creamy, delicious cheesecake.
Provided by Dole
Categories Trusted Brands: Recipes and Tips Dole Pineapple
Time 6h30m
Yield 10
Number Of Ingredients 14
Steps:
- Combine crumbs, coconut and butter in medium bowl. Press mixture on bottom and sides of 8 or 9-inch springform pan. Chill.
- Pour juice into small saucepan. Sprinkle gelatin over juice; let stand 5 minutes to soften gelatin. Cook and stir over medium heat until gelatin dissolves; remove from heat. Set aside.
- Beat together cream cheese and 3/4 cup sugar in large bowl until smooth. Beat in gelatin mixture until well blended. Beat in rum and coconut extract until smooth and blended. Gently fold in whipped topping. Spoon into prepared crust. Chill 6 hours or overnight until set.
- Combine undrained pineapple, cornstarch and remaining 2 tablespoons sugar in small saucepan. Cook and stir over medium heat until mixture boils and slightly thickens. Chill. Spoon over top of cheesecake before serving. Garnish with additional toasted coconut, if desired.
Nutrition Facts : Calories 620.3 calories, Carbohydrate 58.4 g, Cholesterol 98.3 mg, Fat 39.1 g, Fiber 1.7 g, Protein 7.4 g, SaturatedFat 23.7 g, Sodium 370.1 mg, Sugar 34.1 g
PHILADELPHIA® PINA COLADA CHEESECAKE
You could use that frozen pina colada tropical fruit mixer concentrate for cocktails. Or you could make this creamy cheesecake for a tropical twist!
Provided by My Food and Family
Categories Recipes
Time 5h15m
Yield 16 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Cut cookie dough into 1/8-inch-thick slices. Arrange slices, slightly overlapping, on bottom and 2 inches up side of greased springform pan. Press edges together to form crust. Bake 12 to 15 min. or until lightly browned.
- Beat cream cheese, sugar, fruit mixer concentrate and vanilla with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low after each addition just until blended. Pour into crust.
- Bake 50 to 55 min. or until center is almost set. Cool completely. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.
Nutrition Facts : Calories 410, Fat 28 g, SaturatedFat 16 g, TransFat 0 g, Cholesterol 130 mg, Sodium 360 mg, Carbohydrate 32 g, Fiber 0 g, Sugar 22 g, Protein 6 g
PINA COLADA CHEESECAKE
I took this recipe from a magazine several years ago. I love anything with coconut and pineapple and this is one of my favorite cheesecakes! -Peggy Key, Grant, Alabama
Provided by Taste of Home
Categories Desserts
Time 1h55m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, combine cookie crumbs and coconut; stir in butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 8-10 minutes or until set and lightly browned. Cool on a wire rack. , In a large bowl, beat cream cheese and sugar until smooth. Beat in the cream of coconut, milk and extract. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. , Bake at 325° for 1-1/4 to 1-1/2 hours or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Thinly slice pineapple; arrange on cheesecake. Warm apple jelly; brush over pineapple. Refrigerate until chilled. Just before serving, garnish with blossoms if desired., ,
Nutrition Facts : Calories 448 calories, Fat 26g fat (16g saturated fat), Cholesterol 105mg cholesterol, Sodium 393mg sodium, Carbohydrate 46g carbohydrate (31g sugars, Fiber 1g fiber), Protein 9g protein.
PINA COLADA CHEESECAKE
This is one of Southern Living's top-rated recipes from 2001. Prep time does not include chilling for at least 8 hours.
Provided by SharleneW
Categories Cheesecake
Time 1h20m
Yield 1 10inch cheesecake, 12 serving(s)
Number Of Ingredients 19
Steps:
- Stor together butter, graham cracker crumbs, chopped pecans and sugar.
- Press into bottom and 1 1/2 inches up sides of a lightly greased 10-inch springform pan.
- Beat cream cheese and 1/2 cup sugar at medium speed with electric mixer for 3minutes or until fluffy.
- Add eggs one at a time, beating well after each.
- Add pineapple, cream of coconut, sour cream, light rum and coconut extract.
- Beat until blended.
- Pour mixture into crust.
- Bake at 325°F for 1 hour and 15 minutes or until center is almost set.
- Cool on a wire rack.
- For Glaze: Stir together cornstarch and water until smooth.
- Combine cornstarch mixture with crushed pineapple, sugar and lemon juice in a saucepan over medium heat.
- Cook, stirring constantly, for 5 minutes or until mixture is thickened and bubbly.
- Remove from heat and let cool completely.
- When glaze is cooled, spread glaze over top of cheesecake.
- Cover and chill for at least 8 hours.
- Garnish if desired before serving.
PINA COLADA LUSH
Pina colada lush is such a fantastic warm weather dessert-it's so light and refreshing, and a breeze to make! I love how the tart pineapple pairs with the sweet coconut. -Jennifer Stowell, Deep River, Iowa
Provided by Taste of Home
Categories Desserts
Time 3h20m
Yield 15 servings.
Number Of Ingredients 12
Steps:
- Combine the graham cracker crumbs, butter and brown sugar in a large bowl. Press onto the bottom and up sides of a greased 13x9-in. baking dish., In a second bowl, beat together cream cheese, pineapple and confectioners' sugar. Stir in vanilla extract; spread into crust. , In same bowl, whisk together milk and pudding mix until thickened, about 2 minutes. Fold in 1 cup whipped topping; spread pudding mixture over the cream cheese mixture. Top with remaining whipped topping. , Sprinkle with toasted coconut. Refrigerate, covered, until set, about 3 hours. If desired, garnish with cherries.
Nutrition Facts : Calories 324 calories, Fat 18g fat (12g saturated fat), Cholesterol 35mg cholesterol, Sodium 251mg sodium, Carbohydrate 37g carbohydrate (28g sugars, Fiber 1g fiber), Protein 3g protein.
PINA COLADA DUMP CAKE
I love any dessert that tastes like the tropics. When I wanted to create a new dump cake recipe, I went right to pineapple, coconut and rum. I was very pleased with the results! -Shannon Dobos, Calgary, Alberta
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Evenly spread coconut, nuts and pineapple in a greased 13x9-in. baking dish; drizzle rum over top. Sprinkle with cake mix. Drizzle with butter and water, Bake until golden brown and bubbly, about 45-50 minutes. Serve warm with whipped cream and cherries, if desired.
Nutrition Facts : Calories 325 calories, Fat 13g fat (8g saturated fat), Cholesterol 24mg cholesterol, Sodium 411mg sodium, Carbohydrate 51g carbohydrate (31g sugars, Fiber 1g fiber), Protein 2g protein.
PINA COLADA CHEESECAKE WITH COCO-NUT CRUST
Made this cheesecake only once, quite a few years ago, but remember it as "sumptuous"!! The perfect dessert - 1985
Provided by Derf2440
Categories Cheesecake
Time 1h40m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Prepare coco nut crust.
- Place oven rack in centre of oven, heat to 350 degrees.
- Coat bottom and sides of 9 inch springform pan evenly with unmelted butter, reserve.
- Stir coconut, Brazil nuts and sugar in medium bowl.
- Drizzle melted butter over nut mixture.
- Stir and toss mixture vigorously with fork until slightly darkened and uniform.
- Press nut mixture evenly on sides and bottom of reserved pan.
- Refrigerate 5 minutes.
- Bake crust 7 minutes.
- Cool on wire rack to room temperature before filling, about 30 minutes.
- Cheesecake-------------.
- Place oven rack in centre of oven, heat to 350 degrees.
- Cut cream cheese into 1 inch cubes, place in large mixer bowl.
- Beat at medium speed, scraping down sides of bowl as needed, until completely smooth.
- Continue beating while gradually adding crushed pineapple.
- Gradually beat in reserved pineapple juice and the liqueur until blended, scraping down sides of bowl as needed.
- Add sour cream to cheese mixture, beat at medium speed until blended.
- Continue beating while very slowly adding sugar, scraping down sides of bowl as needed, beat until sugar is absorbed.
- Add eggs, about 1/4 cup at a time, beating well and scraping down sides of bowl after each addition.
- (Batter will be thin) Pour patter into baked cooled coconut crust.
- Gently rotate pan several quarter turns to settle batter.
- Bake until sides of cheesecake are set 2 1/2 inches in from edges and centre is still pudding like, 60 to 65 minutes for a creamy centre.
- For a firmer centre, bake until centre is just set, about 10 minutes longer (cake may crack at sides).
- transfer pan to wire rack away from drafts.
- Let cool undisturbed until sides and bottom of pan are completely cooled to room temperature.
- Remove sides of pan.
- Refrigerate cake uncovered overnight or at least 8 hours.
- Cover cake loosely with plastic wrap, refrigerate until serving time.
- Make optional garnish just before serving.
- Pare and core pineapple slices, cut out eyes of pineapple making small notches in outer edge of slices (or use canned slices).
- Cut slices into quarters.
- Place 6 to 8 pineapple quarters in border around top of cheesecake.
BEST EVER PINA COLADA CAKE
Amazingly simple piña colada poke cake - so flavorful and delicious!
Provided by SunnyDaysNora
Categories Desserts Cakes Poke Cake Recipes
Time 2h35m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
- Blend cake mix, water, egg whites, and oil in a bowl using an electric mixer until moistened. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 23 to 28 minutes.
- Poke holes into the hot cake. Pour in pina colada mix and sweetened condensed milk. Let cool completely, at least 2 hours.
- Spread whipped topping over cake. Sprinkle coconut on top. Refrigerate until ready to serve.
Nutrition Facts : Calories 332.8 calories, Carbohydrate 44.4 g, Cholesterol 8.3 mg, Fat 15.9 g, Fiber 0.5 g, Protein 4.2 g, SaturatedFat 8 g, Sodium 234.3 mg, Sugar 37.7 g
Tips:
- Use fresh pineapple for the best flavor. Frozen pineapple can also be used, but it will not have as much flavor.
- Use a good quality cream cheese. This will make the cake more creamy and flavorful.
- Make sure the cream cheese is at room temperature before you start baking. This will help it mix more smoothly with the other ingredients.
- Do not overmix the batter. Overmixing will make the cake tough.
- Bake the cake in a water bath. This will help prevent the cake from drying out.
Conclusion:
This Pina Colada Cheese Custard Cake is a delicious and easy-to-make dessert. It is perfect for any occasion. The cake is moist and flavorful, and the cream cheese custard filling is smooth and creamy. The pineapple topping adds a touch of sweetness and tartness. This cake is sure to be a hit with everyone who tries it.
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