Pina Colada Cheesecake

Pina Colada Cheesecake

9
DOLE 0

"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

Serving size has been adjusted!

Original recipe yields 10 servings

Adjust

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

On Sale

What's on sale near you.

Directions

  • Prep

  • Ready In

  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.
Tips & Tricks
Sopapilla Cheesecake Dessert

A deliciously different cheesecake with a Mexican twist.

How to Make New York-Style Cheesecake

See how to make sensational cheesecake the New York way.

Footnotes

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

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 9

  1. 9 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
contractor1
7/1/2013

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 suggest doubling the crumb crust ingredients if you want the crust to cover the sides of the cake. I used an 8-1/2" spring form pan, and the crust mixture covered only the bottom and a 1/4" up the sides. Personally, I found this to be just the right amount of crust. I will make this desert again.

mumra
6/26/2013

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.

cristol_the_pistol
10/15/2013

Convoluted to make but tasty!