Best 7 Pina Colada Cheesecake With Coco Nut Crust Recipes

PINA COLADA CHEESECAKE

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., ,

PINA COLADA CHEESECAKE

Steps:

• In bowl, stir cookie crumbs with coconut; stir in butter until moistened.
• Lightly grease9-inch (2.5 L) springform pan.
• Centre on square of heavy-duty foil; press to side of pan.
• Press mixture evenly into pan.
• Bake in center of 325°F (160°C) oven for 15 minutes or until golden and firm to the touch. Let cool on rack.
• Meanwhile, in food processor, blend cream cheese until smooth.
• Add coconut cream, sugar, pineapple and vanilla; blend well.
• Add eggs; mix until just blended.
• Pour over crust.
• Place pan in larger pan.
• Pour enough hot water into larger pan to come 1 inch (2.5 cm) up sides.
• Bake in centre of 325°F (160°C) oven for 1 hour and 15 minutes or until edge is set and centre is still jiggly.
• Turn off oven; let cheesecake cool in closed oven for 1 hour.
• Peel foil from pan; let cool completely in pan on rack.
• Refrigerate for 4 hours or until chilled. (Make-ahead: Cover with plastic wrap and refrigerate for up to 3 days.)
• Remove pan side.
• Meanwhile, drain pineapple juice into small saucepan; reserve slices.
• Heat juice over medium heat.
• In heavy saucepan, stir sugar with 1/3 cup (75 mL) water over medium heat until dissolved.
• Increase heat to medium-high; cover for1 minute.
• Uncover and boil, without stirring, until pale caramel colour.
• Stirring constantly and averting face, slowly pour in hot juice; boil vigorously, uncovered, for5 minutes or until reduced to 1 1/4 cups (300 mL).
• Cover and refrigerate for at least 6 hours or until thickened. (Make-ahead: Refrigerate for up to 3 days.)
• Pat pineapple slices dry; arrange on rimmed baking sheet.
• Sprinkle with sugar.
• Broil for 10 minutes or until golden and caramelized. Let cool.
• (Make-ahead: Cover with plastic wrap and refrigerate for up to 6 hours.)
• Arrange overlapping slices on cheesecake.
• With spoon, drizzle sauce decoratively over each dessert plate; top with slice of cheesecake.

PINA COLADA CHEESECAKE

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.

PINA COLADA CHEESECAKE WITH COCO-NUT CRUST

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.

PINA COLADA CHEESECAKE

Steps:

• Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 inches 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 inches 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. Yield: 12 servings.

PINA COLADA LUSH

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.

PINA COLADA CHEESECAKE

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.