Pina Colada Cheesecake Recipe

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Esther Published: March 22, 2021 Modified: May 31, 2021

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.

Preparation: 30 minutes
Cooking:
Chill Time: 6 hours
Total: 6 hours 30 minutes

Serves:

Ingredients

  • cupsvanilla 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

  1. Combine crumbs, coconut and butter in medium bowl. Press mixture on bottom and sides of 8 or 9-inch springform pan. Chill.

  2. Pour juice into small saucepan. Sprinkle gelatin over juice; let stand 5 minutes to soften gelatin.

  3. Cook and stir over medium heat until gelatin dissolves; remove from heat. Set aside.

  4. Beat together cream cheese and ¾ cup sugar in large bowl until smooth. Beat in gelatin mixture until well blended.

  5. Beat in rum and coconut extract until smooth and blended. Gently fold in whipped topping.

  6. Spoon into prepared crust. Chill 6 hours or overnight until set.

  7. 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.

  8. 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
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