Pina Colada Cheesecake

Pina Colada Cheesecake

Transport yourself to a tropical paradise with this luscious Pina Colada Cheesecake. The rich and creamy filling, infused with the delightful flavors of coconut and pineapple, rests upon a buttery graham cracker crust. Topped with a cloud of whipped cream and crowned with maraschino cherries, each slice is a vacation on a plate. Perfect for summer gatherings, celebrations, or whenever you crave a taste of the tropics, this cheesecake embodies the spirit of the classic Piña Colada cocktail, blending the sweet, tangy, and creamy into one unforgettable dessert. Historically, the Piña Colada originated in Puerto Rico in the 1950s, and this cheesecake pays homage to its tropical roots.

Servings: 12

Ingredients

  • Graham cracker crumbs (1 1/2 cups)
  • Unsalted butter (1/2 cup, melted)
  • Cream cheese (24 ounces, softened)
  • Granulated sugar (1 cup)
  • Coconut milk (1/2 cup)
  • Pineapple juice (1/4 cup)
  • Rum (1/4 cup (optional))
  • Vanilla extract (1 teaspoon)
  • Crushed pineapple (1 cup, drained)
  • Sweetened shredded coconut (1/2 cup)
  • Maraschino cherries (for garnish)
  • Whipped cream (for garnish)

Instructions

  1. Preheat the oven to 325°F (163°C).
  2. In a mixing bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated.
  3. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Set aside.
  4. In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy, about 2-3 minutes.
  5. Add the coconut milk, pineapple juice, rum (if using), and vanilla extract to the cream cheese mixture. Mix until fully combined and smooth.
  6. Gently fold in the drained crushed pineapple and shredded coconut until evenly distributed.
  7. Pour the cheesecake batter over the prepared crust in the springform pan, smoothing the top with a spatula.
  8. Bake in the preheated oven for 55-60 minutes, or until the center is set and the top is lightly golden. The edges should be firm while the center has a slight jiggle.
  9. Remove from the oven and allow the cheesecake to cool to room temperature on a wire rack.
  10. Once cooled, refrigerate for at least 4 hours, or overnight, to allow the cheesecake to fully set.
  11. Before serving, carefully remove the cheesecake from the springform pan. Garnish with whipped cream and maraschino cherries.
  12. Slice and serve chilled for a refreshing dessert experience.

Dietary Information

Servings: 12 • Dish Type: Dessert • Prep Time: 30 minutes • Cook Time: 60 minutes • Calories: 400 • Fat: 28g • Carbs: 36g • Protein: 6g • Sodium: 250mg • Sugar: 24g