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.
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.
- 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
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