Pina Colada Cheesecake

Pina Colada Cheesecake

10

"The pineapple, rum, and coconut flavors of your favorite cocktail are mixed into this creamy, delicious cheesecake."

Ingredients

6 h 30 m {{adjustedServings}} servings 620 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 620 kcal
  • 31%
  • Fat:
  • 39.1 g
  • 60%
  • Carbs:
  • 58.4g
  • 19%
  • Protein:
  • 7.4 g
  • 15%
  • Cholesterol:
  • 98 mg
  • 33%
  • Sodium:
  • 370 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. Combine crumbs, coconut and butter in medium bowl. Press mixture on bottom and sides of 8 or 9-inch springform pan. Chill.
  2. 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.
  3. 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.
  4. 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.

Footnotes

  • *Substitute: You can use 2 teaspoons rum extract instead of 1/4 cup Jamaican rum.
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Reviews

10
  1. 10 Ratings

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This cheesecake does not have the density or texture of a traditional cheesecake, but, it does have a nice combination of flavors. It was a nice finish to our families holiday BBQ. I would sugge...

Not a real cheesecake in the true sense of the word but a delicious dessert non the less. I reduced the sugar in the cheese mix because we are trying to reduce and it was sweet enough.

this was the bestest food I ever hadn't not wish to tried to have but I didn't not need to fry the cheese ??