Pina Colada Cheesecake Recipe - Allrecipes.com
Pina Colada Cheesecake Recipe
  • READY IN 6+ hrs

Pina Colada Cheesecake

Recipe by  

"The pineapple, rum, and coconut flavors of your favorite cocktail are mixed into this creamy, delicious cheesecake."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
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  • PREP

    30 mins
  • READY IN

    6 hrs 30 mins

Directions

  1. Combine crumbs, coconut and butter in medium bowl. Press mixture on bottom and sides of 8 or 9-inch springform pan. Chill.
  2. Pour juice into small saucepan. Sprinkle gelatin over juice; let stand 5 minutes to soften gelatin. Cook and stir over medium heat until gelatin dissolves; remove from heat. Set aside.
  3. Beat together cream cheese and 3/4 cup sugar in large bowl until smooth. Beat in gelatin mixture until well blended. Beat in rum and coconut extract until smooth and blended. Gently fold in whipped topping. Spoon into prepared crust. Chill 6 hours or overnight until set.
  4. Combine undrained pineapple, cornstarch and remaining 2 tablespoons sugar in small saucepan. Cook and stir over medium heat until mixture boils and slightly thickens. Chill. Spoon over top of cheesecake before serving. Garnish with additional toasted coconut, if desired.
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Footnotes

  • *Substitute: You can use 2 teaspoons rum extract instead of 1/4 cup Jamaican rum.
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Reviews More Reviews

Most Helpful Positive Review
Jul 01, 2013

This cheesecake does not have the density or texture of a traditional cheesecake, but, it does have a nice combination of flavors. It was a nice finish to our families holiday BBQ. I would suggest doubling the crumb crust ingredients if you want the crust to cover the sides of the cake. I used an 8-1/2" spring form pan, and the crust mixture covered only the bottom and a 1/4" up the sides. Personally, I found this to be just the right amount of crust. I will make this desert again.

 
Most Helpful Critical Review
Jul 06, 2013

Next time, I would leave out the whipped dairy topping or at least cut it in half. I agree that the crust needs doubled to have enough.

 

10 Ratings

Jun 26, 2013

Not a real cheesecake in the true sense of the word but a delicious dessert non the less. I reduced the sugar in the cheese mix because we are trying to reduce and it was sweet enough.

 
Oct 13, 2014

this was the bestest food I ever hadn't not wish to tried to have but I didn't not need to fry the cheese ??

 
Oct 15, 2013

Convoluted to make but tasty!

 
Jul 14, 2013

Wonderful. I made extra crust to sprinkle over the top. It was actually great even without pineapple topping. Next time I will slice bananas before serving

 
Jun 11, 2015

This recipe is so good!! The only thing I changed (and that is only because i like a generous crust) was double the ingrEdients of the crust and added a few specs of yellow food color to teh pineapple mixture to look more golden as the canned pineapple I was working with was a bit white. It came out awesome for my "Girls Night" and was gone very very quickly...

 
Jun 26, 2014

I'm generally skeptical of no-bake cheesecakes, but this one was really good. I did use whipped cream instead of the whipped topping (whipped topping is an abomination!) and the texture was perfect. I think next time I will add some rum to the pineapple topping.

 

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Nutrition

  • Calories
  • 620 kcal
  • 31%
  • Carbohydrates
  • 58.4 g
  • 19%
  • Cholesterol
  • 98 mg
  • 33%
  • Fat
  • 39.1 g
  • 60%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 7.4 g
  • 15%
  • Sodium
  • 370 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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