Piña Colada Cheesecake – a delicious recipe with shortbread cookies, butter, cream cheese, sugar, eggs, coconut. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Process shortbread cookies in a food processor until finely ground. Add butter; pulse 3 or 4 times or until blended. Press firmly into bottom of a 9-inch springform pan.
2
Beat cream cheese and sugar at medium speed with an electric mixer until smooth. Add eggs, 1 at a time, beating just until blended after each addition. Stir in pina colada mix and coconut extract. Pour into prepared crust.
3
Bake at 350u00b0 for 30 minutes. Turn oven off. Let cheesecake stand in oven, with door closed, 1 hour. Remove from oven, and run a knife around edge of pan, and release sides. Cool completely on a wire rack. Cover and chill at least 8 hours. Sprinkle pineapple evenly over cheesecake. Spread Rum-Spiked Whipped Cream over pineapple; sprinkle with coconut. Store in refrigerator.
769
kcal
Calories
53
g
Fat
61
g
Carbs
16
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 33 shortbread cookies (2 cups crumbs), 1/4 cup butter, melted, 4 (8-ounce) packages cream cheese, softened, 1 cup sugar, and more.
Yes, Piña 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.
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