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Pina Colada Cheesecake Recipe

Pina Colada Cheesecake Recipe photo by Taste of Home

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"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

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Pina Colada Cheesecake Recipe

Prep: 40 min. Bake: 1-1/4 hours + cooling

Yield: 12 Servings

40 75 115

Ingredients

15 shortbread cookies, crushed
1 cup flaked coconut, toasted
3 tablespoons butter, melted
FILLING:
3 packages (8 ounces each) reduced-fat cream cheese
3/4 cup sugar
3/4 cup cream of coconut
3 tablespoons 2% milk
3/4 teaspoon rum extract
3 eggs, lightly beaten
TOPPING:
1/2 fresh pineapple, peeled and cored
3 tablespoons apple jelly
Edible blossoms, optional

Directions

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. Yield: 12 servings.

Editor's Note: Verify that flowers are edible and have not been treated with chemicals.

Nutritional Facts 1 slice equals 448 calories, 26 g fat (16 g saturated fat), 105 mg cholesterol, 393 mg sodium, 46 g carbohydrate, 1 g fiber, 9 g protein.

Originally published as Pina Colada Cheesecake in Taste of Home October/November 2009, p87

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Reviews for Pina Colada Cheesecake

Pina Colada Cheesecake

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(1-8) of 8 reviews

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Reviewed on Feb. 25, 2013 by tamar4

I getting ready to make it....what do U

think of using pineapple perserves in

place of apple ?

Reviewed on Dec. 06, 2012 by Lizard11111

I have made this cheese cake every Christmas and it is a big hit.

Reviewed on Jul. 21, 2011 by dokey347

Is there a MakeOver recipe for this Cheese Cake?

Reviewed on Apr. 26, 2011 by Debw1965

This was my first try at a homemade cheesecake. It was a huge hit.

Reviewed on Apr. 21, 2011 by sdeb

I've never hear of cream of coconut...

Reviewed on Apr. 14, 2010 by Monarchsmomma

I did not have pineapple so I used fresh strawberry slices, very good. Can't wait to try it with pineapple. I added 1/4 teaspoon rum extract & 1/2 teaspoon vanilla. I may add a little coconut extract to the filling next time-1/4 teaspoon each rum, coconut & vanilla. The crust was heavenly! Thanks for sharing!

Reviewed on Apr. 05, 2010 by bootsiegirl

This is the BEST cheesecake that will ever touch your lips!!!! This was my first time using a springform pan and it turned out perfectly. However, I used Vanilla Extract instead of Rum Extract ... and 4 T. of melted butter instead of 3 T. (for the crust). I sprinkled cinnamon and sugar on the coconut before toasting and it was delicious! I toasted extra coconut and sprinkled on the top of the cheesecake using pineapple tibdits instead of slices. You won't be disappointed with this cheesecake! My brother said it was the best he'd ever tasted -- even better than the Cheesecake Factory!

Reviewed on Oct. 31, 2009 by jdague

First cheesecake I ever made and it was AWESOME! Making 2 more for the in-laws!