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Pina Colada Cheesecake – #2

Pina Colada Cheesecake - #2 recipe image
This decadent Pina Colada Cheesecake captures the essence of a tropical vacation in every slice. Featuring a crunchy crust made from vanilla wafers or graham crackers and toasted coconut, the filling is rich and smooth. Softened cream cheese blends seamlessly with sweet crushed pineapple, dark rum, and coconut extract to create a flavor profile that is both indulgent and refreshing. The addition of dairy sour cream ensures a luxuriously creamy texture that sets perfectly. This dessert is perfect for summer gatherings, beach parties, or when you simply crave a taste of the islands. It serves six hungry guests and looks impressive on any dessert table.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 86.4
Dietary: Gluten-free
Description
This decadent Pina Colada Cheesecake captures the essence of a tropical vacation in every slice. Featuring a crunchy crust made from vanilla wafers or graham crackers and toasted coconut, the filling is rich and smooth. Softened cream cheese blends seamlessly with sweet crushed pineapple, dark rum, and coconut extract to create a flavor profile that is both indulgent and refreshing. The addition of dairy sour cream ensures a luxuriously creamy texture that sets perfectly. This dessert is perfect for summer gatherings, beach parties, or when you simply crave a taste of the islands. It serves six hungry guests and looks impressive on any dessert table.
Ingredients
  • 1/2 cup VANILLA WAFERS or GRAHAM
Directions
  1. 1
    Preheat oven to 350 degrees F (175 degrees C).
  2. 2
    In a medium bowl, combine the crushed vanilla wafers or graham crackers, flaked coconut, and melted butter until the mixture resembles wet sand.
  3. 3
    Press the crust mixture firmly onto the bottom and up the sides of a 9-inch springform pan.
  4. 4
    Bake the crust for 10 minutes, then remove from oven and allow to cool while preparing the filling.
  5. 5
    In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
  6. 6
    Add the sugar to the cream cheese and beat until well combined and fluffy.
  7. 7
    Beat in the eggs one at a time, mixing just until incorporated after each addition.
  8. 8
    Stir in the dairy sour cream, dark rum, and coconut extract until the batter is smooth.
  9. 9
    Fold in the drained, crushed pineapple gently to distribute it evenly throughout the mixture.
  10. 10
    Pour the filling over the cooled crust in the springform pan.
  11. 11
    Bake for 35 to 40 minutes, or until the center is almost set but still slightly jiggly.
  12. 12
    Turn off the oven and crack the door open slightly; let the cheesecake cool in the oven for 1 hour.
  13. 13
    Remove from oven and refrigerate for at least 4 hours or overnight before slicing.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 86.4kcal
% Daily Value *
Total Fat 0.3g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 2.4mg1%
Total Carbohydrate 18.9g7%
Dietary Fiber 9.9g40%
Sugars 3.6g
Protein 3.6g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, ensure cream cheese and eggs are at room temperature before mixing to avoid lumps.

If you prefer a stronger tropical flavor, increase the dark rum to 1/4 cup and add an additional teaspoon of coconut extract.

To make a vegan version, substitute the cream cheese with a high-quality vegan cream cheese alternative and use flax eggs instead of chicken eggs. Ensure the butter is replaced with vegan margarine or coconut oil.

The crust can be made with either vanilla wafers for a sweeter, softer texture or graham crackers for a more traditional, slightly tangy base.

Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 2 months; thaw overnight in the fridge before serving.

For a decorative touch, top each slice with a dollop of whipped cream and a fresh pineapple chunk or toasted coconut flakes.

If using canned pineapple, ensure it is well-drained to prevent the cheesecake filling from becoming too wet and not setting properly.

Water bath baking is optional but can help prevent cracking on the top of the cheesecake. Wrap the bottom of the springform pan in plastic wrap and foil before placing it in a larger roasting pan filled with hot water halfway up the sides.

Keywords: cheesecake, pina colada, pineapple, coconut, dessert, cream cheese, rum, tropical, baking, springform pan, graham cracker crust, vanilla wafers, summer dessert, party food, indulgent, creamy, fruit dessert, easy baking, holiday treat
Read it online: https://www.chefs-mate.com/recipe/pina-colada-cheesecake-2-2/