Piña Colada Cheesecake

Piña Colada Cheesecake might be a good recipe to expand your side dish collection. One serving contains 860 calories, 10g of protein, and 60g of fat. This recipe serves 8. For $3.02 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. It is brought to you by Blahnik Baker. From preparation to the plate, this recipe takes approximately 2 hours and 10 minutes. If you have orange zest, unsalted butter, cookie crumbs, and a few other ingredients on hand, you can make it. 4892 people were impressed by this recipe. Taking all factors into account, this recipe earns a spoonacular score of 45%, which is pretty good. Similar recipes are Piña Colada Cheesecake, Pina Colada Cheesecake, and PHILADELPHIA® Pina Colada Cheesecake.

Servings: 8

Preparation duration: 40 minutes

Cooking duration: 90 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 325 degrees. Lightly grease a 9-inch springform pan and place on a baking sheet. (You can securely wrap your pan with a double thickness of foil. I have a leak proof pan and skip this step.)In the bowl of a food processor, combine cookie crumbs, coconut flakes and nuts. Pulse until finely ground, about 1 minute. Drizzle in butter over crumbs and mix until moist and wet. Press the crust mixture into bottom and 1 ½ inch up the sides of pan. Bake until set and lightly browned, about 8-10 minutes. Let cool on wire rack.In the bowl of an electric mixer, beat the cream cheese and sugar on medium speed until fluffy, about 3 minutes. Add in eggs, one at a time and beat until well after each addition. Beat in the cream of coconut, rum, milk, zest and coconut extract. Mix until blended. Fold in crushed pineapple. Pour mixture into prepared crust.Bake cheesecake at 325 degrees F until edge is set and center still jiggles slightly, about 1 hour and 15 minutes. (Note: I did not use a water bath and my cheesecake baked just fine. If you would like to use a water bath, wrap your cheesecake pan with double foil and place pan in a large baking pan and add about 1 inch of hot water to larger pan). Turn off oven and open door. Let cheesecake remain in oven for 30 minutes.Remove from oven and let cool in pan on a wire rack for 30 minutes. Refrigerate overnight.To make topping: In a small saucepan, combine the reserved pineapple juice, cornstarch, sugar and two tablespoons water. Cook over medium heat stirring constantly until it boils. Boil for 1 minute until it slightly thickens. Cool for about 20 minutes at room temperature.When ready to serve, spread glaze over the top of cheesecake. Top with pineapple chunks and toasted coconut.Store leftovers refrigerated.

 

Step by step:

1. Preheat oven to 325 degrees. Lightly grease a 9-inch springform pan and place on a baking sheet. (You can securely wrap your pan with a double thickness of foil. I have a leak proof pan and skip this step.)In the bowl of a food processor, combine cookie crumbs, coconut flakes and nuts. Pulse until finely ground, about 1 minute.

2. Drizzle in butter over crumbs and mix until moist and wet. Press the crust mixture into bottom and 1 ½ inch up the sides of pan.

3. Bake until set and lightly browned, about 8-10 minutes.

4. Let cool on wire rack.In the bowl of an electric mixer, beat the cream cheese and sugar on medium speed until fluffy, about 3 minutes.

5. Add in eggs, one at a time and beat until well after each addition. Beat in the cream of coconut, rum, milk, zest and coconut extract.

6. Mix until blended. Fold in crushed pineapple.

7. Pour mixture into prepared crust.

8. Bake cheesecake at 325 degrees F until edge is set and center still jiggles slightly, about 1 hour and 15 minutes. (Note: I did not use a water bath and my cheesecake baked just fine. If you would like to use a water bath, wrap your cheesecake pan with double foil and place pan in a large baking pan and add about 1 inch of hot water to larger pan). Turn off oven and open door.

9. Let cheesecake remain in oven for 30 minutes.

10. Remove from oven and let cool in pan on a wire rack for 30 minutes. Refrigerate overnight.To make topping: In a small saucepan, combine the reserved pineapple juice, cornstarch, sugar and two tablespoons water. Cook over medium heat stirring constantly until it boils. Boil for 1 minute until it slightly thickens. Cool for about 20 minutes at room temperature.When ready to serve, spread glaze over the top of cheesecake. Top with pineapple chunks and toasted coconut.Store leftovers refrigerated.

Nutrition Information:

covered percent of daily need