Pina Colada Cheesecake Recipe

Name: Pina Colada Cheesecake
Prep time: 45 min
Cook time: 80 min
Total time: 125 min
Yield: Serves 1 or more
Ingredients: Unsalted Butter; 1 ½ cups graham cracker crumbs; Pecans; ¼ cup granulated sugar (for crust), ½ cup granulated sugar (for filling); 2 (8 ounce) packages cream cheese; 4 large eggs; Crushed Pineapple; 1 (13.5 ounce) can cream of coconut; 1 cup sour cream; 2 tablespoons light rum (optional); 1 teaspoon coconut extract; 2 tablespoons cornstarch; ¼ cup water; 2 tablespoons lemon juice; Whipped Cream; Coconut

Escape to paradise with this dreamy Pina Colada Cheesecake! Based on a top-rated Southern Living recipe (2001), this creamy, dreamy dessert features a buttery graham cracker crust, a luscious pineapple-coconut filling infused with a hint of rum, and a tangy pineapple glaze. Prepare to be amazed – it's the perfect tropical treat for any occasion! (Chill time not included in prep time)

Prep Time 45 mins

Cook Time 80 mins

Calories 594.7 kcal

Protein 16g

Rating 4.5 (10 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Pina Colada Cheesecake

Unsalted Butter
1 ½ cups graham cracker crumbs
Pecans
¼ cup granulated sugar (for crust), ½ cup granulated sugar (for filling)
2 (8 ounce) packages cream cheese
4 large eggs
Crushed Pineapple
1 (13.5 ounce) can cream of coconut
1 cup sour cream
2 tablespoons light rum (optional)
1 teaspoon coconut extract
2 tablespoons cornstarch
¼ cup water
2 tablespoons lemon juice
Whipped Cream
Coconut

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How to Make Pina Colada Cheesecake

Preheat oven to 325°F (160°C).
Combine 1 ½ cups graham cracker crumbs, ½ cup chopped pecans, 6 tablespoons (3 ounces) melted butter, and ¼ cup granulated sugar. Press firmly into the bottom and 1 ½ inches up the sides of a lightly greased 10-inch springform pan.
In a large bowl, beat 2 (8 ounce) packages cream cheese and ½ cup granulated sugar at medium speed with an electric mixer until smooth and creamy (about 3 minutes).
Add 4 large eggs one at a time, beating well after each addition.
Stir in 1 (20 ounce) can crushed pineapple, drained, 1 (13.5 ounce) can cream of coconut, 1 cup sour cream, 2 tablespoons light rum (optional), and 1 teaspoon coconut extract.
Beat until just combined. Do not overmix.
Pour the batter into the prepared crust.
Bake for 75-80 minutes, or until the center is almost set. A slight jiggle is okay.
Let cool completely on a wire rack.
For the glaze: In a small saucepan, whisk together 2 tablespoons cornstarch and ¼ cup water until smooth.
Add 1 cup crushed pineapple (drained), ¼ cup granulated sugar, and 2 tablespoons lemon juice to the saucepan.
Cook over medium heat, stirring constantly, until thickened and bubbly (about 5 minutes).
Remove from heat and let cool completely.
Once the glaze is cool, spread it evenly over the top of the cheesecake.
Cover and chill in the refrigerator for at least 8 hours, or preferably overnight, before serving.
Garnish with toasted coconut flakes, maraschino cherries, or a sprig of mint before serving.