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Piña Colada Cheesecake Recipe

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4 from 23 reviews

This Piña Colada Cheesecake is a tropical-inspired dessert that combines a rich, creamy cheesecake infused with cream of coconut, Caribbean rum, and crushed pineapple. Topped with a pineapple glaze, fresh pineapple chunks, and toasted coconut flakes, this dessert brings the flavors of a classic piña colada into a luscious, elegant cheesecake perfect for any occasion.

  • Total Time: 2 hours 10 minutes
  • Yield: 12 servings

Ingredients

For the Crust:

  • 1 ¾ cup shortbread cookie crumbs (about 15-20 cookies)
  • 1 cup coconut flakes, toasted
  • ½ cup macadamia nuts, toasted
  • 4 tablespoons unsalted butter, melted

For the Filling:

  • 24 ounces (3 packages) cream cheese, softened
  • ½ cup granulated sugar
  • 3 large eggs
  • ¾ cup cream of coconut (NOT coconut milk)
  • ¼ cup Caribbean Rum with Coconut liqueur (e.g., Malibu)
  • 3 tablespoons milk
  • Zest from one orange
  • 2 teaspoons coconut extract, optional
  • 1 can (8 ounces) crushed pineapple, juice drained and reserved

For the Toppings:

  • ½ cup reserved pineapple juice
  • 2 teaspoons cornstarch
  • ¼ cup granulated sugar
  • 2 tablespoons water
  • 1 can (8 ounces) pineapple chunks
  • Toasted coconut flakes

Instructions

  1. Prepare Oven and Pan: Preheat oven to 325°F (163°C). Lightly grease a 9-inch springform pan and place it on a baking sheet. Optionally, wrap the pan with a double thickness of foil to prevent leaks if your pan is not leak-proof.
  2. Make the Crust: In a food processor, combine shortbread cookie crumbs, toasted coconut flakes, and toasted macadamia nuts. Pulse about 1 minute until finely ground. Drizzle melted butter over the crumbs and pulse to moisten. Press this mixture firmly into the bottom and about 1 ½ inches up the sides of the springform pan. Bake for 8-10 minutes until set and lightly browned. Remove and let cool on a wire rack.
  3. Prepare the Cheesecake Filling: In the bowl of an electric mixer, beat cream cheese and granulated sugar on medium speed until fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition. Mix in cream of coconut, coconut rum, milk, orange zest, and coconut extract until blended. Gently fold in the drained crushed pineapple.
  4. Assemble and Bake: Pour the filling over the cooled crust in the springform pan. Bake at 325°F for about 1 hour and 15 minutes or until the edges are set and the center slightly jiggles when shaken. If desired, use a water bath by wrapping the pan in foil and placing it in a larger pan with 1 inch of hot water. When done, turn off the oven, open the door, and leave the cheesecake inside for 30 minutes to 1 hour.
  5. Cool and Chill: Remove the cheesecake from the oven and allow it to cool in the pan on a wire rack for at least 30 minutes. Refrigerate overnight to fully set.
  6. Make the Pineapple Glaze: In a small saucepan, whisk together reserved pineapple juice, cornstarch, granulated sugar, and 2 tablespoons water. Cook over medium heat, stirring constantly until the mixture boils. Continue boiling for 1 minute until slightly thickened. Remove from heat and cool at room temperature for about 20 minutes.
  7. Finish and Serve: Spread the cooled pineapple glaze over the top of the cheesecake. Garnish with pineapple chunks and toasted coconut flakes. Store leftovers refrigerated.

Notes

  • Use cream of coconut, not coconut milk, for the authentic sweetness and creaminess of a piña colada flavor.
  • To toast coconut flakes and macadamia nuts, spread them on a baking sheet and bake at 350°F for 5–7 minutes until lightly golden.
  • If you prefer a stronger coconut flavor, add the optional coconut extract to the filling.
  • Using a water bath is optional but can help prevent cracking and ensure even baking.
  • Leftover cheesecake should be stored in the refrigerator and consumed within 3-4 days.
  • Author: Adeline
  • Prep Time: 40 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Caribbean-inspired

Find it online: https://flavorhug.com/pina-colada-cheesecake-recipe/