If you're looking for a tropical treat that will transport you to a beachside paradise, look no further than pina colada cheesecake with coconut crust. This delectable dessert combines the classic flavors of pineapple, coconut, and rum in a creamy, dreamy cheesecake filling, all nestled in a golden, toasted coconut crust. With its vibrant flavors and stunning presentation, this cheesecake is sure to be the star of any party or gathering. So grab your apron and let's embark on a culinary journey to create this tropical delight.
Here are our top 4 tried and tested recipes!
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 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
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
NO-BAKE PINA COLADA CHEESECAKE
I think this is the prettiest cheesecake when you get it done and garnished. It's fancy enough for guests and easy enough for a Wednesday night supper. I would associate it with summer, but if you're one of those people who likes to fix "summer foods" in the winter for a cabin fever fixer, this cheesecake is gonna pick you right up!
Provided by Redneck Epicurean
Categories Cheesecake
Time 4h30m
Yield 20 serving(s)
Number Of Ingredients 11
Steps:
- In a nonstick skillet over medium heat, cook coconut, stirring until lightly browned, 3-4 minutes. Remove.
- Coat and 8 inch springform pan with cooking spray. Combine crumbs with 1/2 cup reserved coconut; stir in the butter. Press onto the bottom and 1 inch up the side of the pan.
- In a microwave-safe bowl, sprinkle gelatin over 1/4 cup pineapple juice. In another bowl at high speed, beat cream cheese until smooth. Reduce speed to medium; beat in sugar then sour cream. Reduce speed to low and add cream of coconut, rum and remaining pineapple juice. Beat until combined.
- Heat reserved pineapple juice and gelatin in the microwave on high in 5 second intervals until gelatin dissolves. At low speed, beat mixture into cheese until combined. Pour batter into pan. Refrigerate until set, about 4 hours.
- Run a knife around the edge of the cheesecake to loosen; remove the side of the pan and garnish with remaining coconut, pineapple chunks, and cherries, if desired.
Nutrition Facts : Calories 283.1, Fat 24.5, SaturatedFat 16.3, Cholesterol 58.5, Sodium 206, Carbohydrate 12.1, Fiber 0.8, Sugar 7.4, Protein 5.3
Tips:
- Choose ripe pineapple for the best flavor. Fresh or frozen pineapple can be used. If using fresh pineapple, be sure to remove the core and cut it into small pieces.
- Use full-fat cream cheese for a richer, creamier cheesecake. Be sure to let the cream cheese come to room temperature before using so it mixes smoothly.
- For a smoother cheesecake, strain the cream cheese mixture before pouring it into the crust. This will remove any lumps.
- Bake the cheesecake in a water bath to prevent it from cracking. Place the cheesecake pan inside a larger pan filled with hot water.
- Chill the cheesecake for at least 4 hours before serving. This will allow it to set properly and develop its full flavor.
- Garnish the cheesecake with whipped cream, toasted coconut, or fresh pineapple slices before serving.
Conclusion:
This pina colada cheesecake is a delicious and refreshing dessert that is perfect for any occasion. The creamy cheesecake filling is perfectly complemented by the sweet and tangy pineapple sauce and the graham cracker crust. This cheesecake is sure to be a hit with everyone who tries it.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#weeknight #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #desserts #fruit #american #canadian #oven #potluck #dinner-party #fall #holiday-event #romantic #spring #summer #winter #easter #cheesecake #dietary #seasonal #pacific-northwest #valentines-day #tropical-fruit #pineapple #taste-mood #to-go #equipment #4-hours-or-less
You'll also love