Back to Pina Colada Cheesecake

Print Options


Card Sizes

Pina Colada Cheesecake Recipe

Pina Colada Cheesecake Recipe

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
TOTAL TIME: Prep: 40 min. Bake: 1-1/4 hours + cooling YIELD:12 servings


  • 15 shortbread cookies, crushed
  • 1 cup flaked coconut, toasted
  • 3 tablespoons butter, melted
  • 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
  • 1/2 fresh pineapple, peeled and cored
  • 3 tablespoons apple jelly
  • Edible blossoms, optional


  • 1. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
  • 2. 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.
  • 3. 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.
  • 4. 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.
  • 5. 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: 448 calories, 26g fat (16g saturated fat), 105mg cholesterol, 393mg sodium, 46g carbohydrate (31g sugars, 1g fiber), 9g protein.

Reviews for Pina Colada Cheesecake

Sort By :
pzombek User ID: 4540785 218258
Reviewed Jan. 19, 2015

"Excellent, I made it for my niece's bridal shower and everyone left with the recipe!"

Kitten29 User ID: 7249274 127259
Reviewed May. 30, 2014


coconutqueen User ID: 7775598 101600
Reviewed Apr. 23, 2014

"Cheesecakes are my specialty. Trust me, it doesn't get any tastier than this one. Follow the directions exactly as written. JUST INCREDIBLE!"

Jolovescookingxx User ID: 7693687 101598
Reviewed Feb. 27, 2014

"Sounds yummy! Will this work for a mini cheesecake version?"

mrsh318 User ID: 3583996 127258
Reviewed Aug. 7, 2013

"Crust was very good and easy to make. Served to guests and they loved it. The pineapple on top was good, not sure what the apple jelly was for- couldn't taste it at all."

tamar4 User ID: 4614744 116244
Reviewed Feb. 25, 2013

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

think of using pineapple perserves in
place of apple ?"

Lizard11111 User ID: 4461132 118353
Reviewed Dec. 6, 2012

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

dokey347 User ID: 5553819 167110
Reviewed Jul. 21, 2011

"Is there a MakeOver recipe for this Cheese Cake?"

Debw1965 User ID: 2851947 187612
Reviewed Apr. 26, 2011

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

sdeb User ID: 5934110 145410
Reviewed Apr. 21, 2011

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

Monarchsmomma User ID: 1811632 211210
Reviewed Apr. 14, 2010

"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!"

bootsiegirl User ID: 4501495 101597
Reviewed Apr. 5, 2010

"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!"

jdague User ID: 4545210 145407
Reviewed Oct. 31, 2009

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

Loading Image