Pina Colada Cheesecake Recipe
Pina Colada Cheesecake combines the sweet, sunny flavors of pineapple and coconut with the smooth charm of a classic cheesecake. This tropical dessert is simple to make and perfect for any occasion.
Equipment
- 9-inch Springform Pan
- Electric Mixer
- Mixing Bowls
- Oven
Ingredients
Crust
- 2 cups graham cracker crumbs about 14 full crackers, finely crushed
- 6 tbsp butter melted, unsalted is best
- 1/4 cup sugar granulated
- 1 pinch salt balances sweetness
Cheesecake Filling
- 4 packages cream cheese 8 ounces each, softened at room temperature
- 1 cup sugar adjust to taste
- 1 cup crushed pineapple drained, reserve 2 tbsp juice for glaze
- 1/2 cup cream of coconut not coconut milk
- 1/4 cup sour cream adds tangy smoothness
- 3 large eggs room temperature
- 2 tbsp cornstarch helps stabilize the filling
- 2 tsp coconut extract optional but recommended
- 2 tbsp pineapple juice optional, for extra tropical flavor
- 2 tbsp rum or 1 tbsp rum extract, optional
Topping (Optional)
- whipped cream for garnish
- toasted coconut flakes for garnish and crunch
- maraschino cherries for color and decoration
- pineapple chunks fresh or canned, well-drained
Instructions
- Preheat oven to 325°F (160°C).
- Mix graham cracker crumbs, melted butter, sugar, and salt in a bowl until combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool.
- In a mixing bowl, beat cream cheese until smooth.
- Add sugar and mix on low speed until fluffy.
- Blend in sour cream, cream of coconut, cornstarch, and coconut extract.
- Add eggs one at a time, mixing on low speed after each addition.
- Fold in crushed pineapple, pineapple juice, and rum (if using).
- Wrap the outside of the springform pan with heavy-duty foil if using a water bath.
- Pour the batter over the cooled crust and smooth the top.
- Bake for 60-75 minutes until the edges are firm but the center still jiggles slightly.
- Turn off the oven, crack the door open, and let the cheesecake sit for 20 minutes before removing.
- Cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
- Garnish with whipped cream, toasted coconut flakes, maraschino cherries, and pineapple chunks before serving.
Notes
For a non-alcoholic version, omit the rum and use coconut extract for a similar tropical flavor.
Nutrition Information (Per Serving)
- Calories: 420 kcal
- Total Fat: 28g
- Saturated Fat: 17g
- Cholesterol: 120mg
- Sodium: 280mg
- Carbohydrates: 37g
- Fiber: 1g
- Sugar: 26g
- Protein: 7g