Pina Colada Cheesecake Recipe

Name: Pina Colada Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 32 oz. cream cheese; 5 to 6 eggs; 1 1/2 c. sugar; 2 Tbsp. cornstarch; 4 oz. butter, melted; 1 Tbsp. vanilla; 1 Tbsp. lemon juice; 16 oz. sour cream; 1 tsp. rum flavor; 1 c. coconut flakes; 1 medium can pineapple (tidbits or crushed)

Servings: persons

32 oz. cream cheese
5 to 6 eggs
1 1/2 c. sugar
2 Tbsp. cornstarch
4 oz. butter, melted
1 Tbsp. vanilla
1 Tbsp. lemon juice
16 oz. sour cream
1 tsp. rum flavor
1 c. coconut flakes
1 medium can pineapple (tidbits or crushed)

1
In a bowl, combine all ingredients except coconut and pineapple, mixing thoroughly with a hand beater.
2
Pour into a blender and add coconut.
3
Blend well.
4
Grease a 9-inch spring-form pan.
5
Pour mixture from blender into pan.
6
Drain off pineapple and layer on top.
7
Place spring-form pan in a roasting pan half full with water.
8
Bake at 450u00b0 for 1 hour.
9
Let set for 3 to 4 hours before cutting.

1775

kcal

Calories

134

Fat

117

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 32 oz. cream cheese, 5 to 6 eggs, 1 1/2 c. sugar, 2 Tbsp. cornstarch, and more.

Yes, Pina Colada Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pina Colada Cheesecake

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