How To Make Pina Colada Cheesecake
Turn a cocktail favorite into an indulgent dessert with this pina colada cheesecake recipe. It has the flavors of rum, coconut, and pineapple in one bite.
Serves:
Ingredients
- 1¼cupsvanilla wafer crumbs
- 1cupflaked coconut,toasted
- ½cupbutter or margarine,melted
- 6ozpineapple juice
- ¼ozunflavored gelatin
- 24ozcream cheese,softened
- ¾cupsugar
- ¼cupdark jamaican rum
- ¾tspcoconut extract,or vanilla extract
- 2cupsfrozen non dairy whipped topping,thawed
- 1cancrushed pineapple
- 1tbspcornstarch
- 2tbspsugar
- 1tspflaked coconut,toasted
Instructions
-
Combine crumbs, coconut and butter in medium bowl. Press mixture on bottom and sides of 8 or 9-inch springform pan. Chill.
-
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.
-
Beat together cream cheese and ¾ 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.
-
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.
Nutrition
- Calories: 536.07kcal
- Fat: 39.23g
- Saturated Fat: 23.39g
- Trans Fat: 0.37g
- Monounsaturated Fat: 9.84g
- Polyunsaturated Fat: 1.63g
- Carbohydrates: 40.02g
- Fiber: 1.29g
- Sugar: 30.88g
- Protein: 5.90g
- Cholesterol: 108.37mg
- Sodium: 273.84mg
- Calcium: 93.70mg
- Potassium: 222.71mg
- Iron: 0.87mg
- Vitamin A: 349.69µg
- Vitamin C: 5.50mg
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
