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Piña Colada Cheesecake

Tropical Piña Colada Cheesecake for a Dreamy Dessert Escape

An irresistible Piña Colada Cheesecake combining creamy texture, tropical flavors, and simple preparation for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Cooling Time 30 minutes
Total Time 2 hours 15 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American, Tropical
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Shortbread Cookie Crumbs Graham cracker crumbs can be used as a substitute.
  • 1/2 cup Coconut Flakes (toasted) Choose between unsweetened or sweetened.
  • 1/2 cup Macadamia Nuts (toasted) Can be swapped for walnuts or pecans.
  • 1/4 cup Unsalted Butter (melted) Binds crust ingredients together.
For the Filling
  • 16 oz Cream Cheese (softened) Make sure it’s at room temperature.
  • 1 cup Granulated Sugar Coconut sugar can be used for a unique twist.
  • 3 large Eggs Add one at a time for even mixing.
  • 1/2 cup Cream of Coconut Do not substitute with coconut milk.
  • 1/4 cup Caribbean Rum with Coconut Liqueur (optional) Enhances the flavor.
  • 1/4 cup Milk Adjusts the filling's consistency.
  • 1 tbsp Orange Zest Adds citrus brightness.
  • 1 tsp Coconut Extract (optional) Intensifies coconut taste.
  • 1 cup Crushed Pineapple Ensure it's well-drained.
For the Topping
  • 1 tbsp Cornstarch Thickens the pineapple glaze.
  • 1 cup Pineapple Chunks For garnish.
  • 1/2 cup Toasted Coconut Flakes For garnish.

Equipment

  • Oven
  • 9-inch springform pan
  • food processor
  • electric mixer
  • Saucepan

Method
 

Step-by-Step Instructions for Piña Colada Cheesecake
  1. Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan.
  2. Blend shortbread cookie crumbs, toasted coconut flakes, and macadamia nuts until finely combined, then pulse in melted butter. Press into the prepared pan and bake for 8-10 minutes.
  3. Beat softened cream cheese and granulated sugar until light and fluffy. Gradually add eggs, then incorporate cream of coconut, optional rum, milk, orange zest, and coconut extract. Fold in crushed pineapple.
  4. Pour filling over cooled crust and bake for 1 hour and 15 minutes until edges are set.
  5. Turn off oven and leave cheesecake inside for 30 minutes, then cool at room temperature before refrigerating overnight.
  6. Make the pineapple glaze by cooking reserved juice, cornstarch, and sugar in a saucepan until thickened. Cool for 20 minutes.
  7. Spread glaze over cheesecake and top with pineapple chunks and toasted coconut flakes.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 48gProtein: 5gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 600IUVitamin C: 2mgCalcium: 60mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for best texture. Avoid overmixing to prevent cracks.

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