Pina Colada Cheesecake Recipe

Name: Pina Colada Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 15 shortbread cookies, crushed; 1 cup flaked coconut, toasted; 3 tablespoons butter, melted; FILLING; 3 (8 ounce) packages reduced-fat cream cheese; 3/4 cup sugar; 3/4 cup cream of coconut; 3 tablespoons 2% low-fat milk; 3/4 teaspoon rum extract; 3 eggs, lightly beaten; TOPPING; 1/2 fresh pineapple, peeled and cored; 3 tablespoons apple jelly

Servings: persons

15 shortbread cookies, crushed
1 cup flaked coconut, toasted
3 tablespoons butter, melted
FILLING
3 (8 ounce) packages reduced-fat cream cheese
3/4 cup sugar
3/4 cup cream of coconut
3 tablespoons 2% low-fat milk
3/4 teaspoon rum extract
3 eggs, lightly beaten
TOPPING
1/2 fresh pineapple, peeled and cored
3 tablespoons apple jelly

1
Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 inches square). Securely wrap foil around pan.
2
In a small bowl, combine cookie crumbs and coconut; stir in butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325u00b0 for 8-10 minutes or until set and lightly browned. Cool on a wire rack.
3
In a large bowl, beat cream cheese and sugar until smooth. Beat in the cream of coconut, milk and extract. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 inches of hot water to larger pan.
4
Bake at 325u00b0 for 1-1/4 to 1-1/2 hours or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
5
Thinly slice pineapple; arrange on cheesecake. Warm apple jelly; brush over pineapple. Refrigerate until chilled. Just before serving, garnish with blossoms if desired. Yield: 12 servings.

757

kcal

Calories

Fat

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 13 ingredients. The key ingredients include: 15 shortbread cookies, crushed, 1 cup flaked coconut, toasted, 3 tablespoons butter, melted, FILLING, 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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