Pina Colada Cheesecake
Transport your taste buds to a tropical paradise with this indulgent Pina Colada Cheesecake, a creamy dessert packed with vibrant flavors of coconut and pineapple. Built on a buttery graham cracker crust, this luscious cheesecake brings the iconic tropical cocktail to life with velvety cream cheese, rich coconut cream, and sweet, juicy crushed pineapple. Baked to perfection and delicately garnished with shredded coconut, a dollop of whipped cream, and bright maraschino cherries, this dessert is as stunning as it is delicious. Perfect for summer gatherings or anytime you crave a little slice of island-inspired bliss, this Pina Colada Cheesecake is the perfect centerpiece for your dessert table. Easy to make and downright irresistible, it’s a must-try for cheesecake lovers and tropical flavor enthusiasts alike!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 0.25 cups Granulated sugar
- 0.5 cups Unsalted butter, melted
- 24 ounces Cream cheese, softened
- 0.75 cups Granulated sugar
- 0.5 cups Coconut cream
- 0.5 cups Crushed pineapple, drained
- 3 large Eggs
- 1 teaspoon Vanilla extract
- 0.5 cups Shredded sweetened coconut (optional, for garnish)
- 1 cup Whipped cream (optional, for garnish)
- 6 Maraschino cherries (optional, for garnish)
Instructions
Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.
In a medium bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix until the crumbs are evenly coated and resemble wet sand.
Press the crumb mixture firmly into the bottom of the prepared springform pan to form the crust. Set aside.
In a large mixing bowl, beat the softened cream cheese and 3/4 cup sugar together until smooth and creamy.
Add the coconut cream and mix until well incorporated.
Gently fold in the drained crushed pineapple.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Pour the cheesecake batter over the prepared crust, spreading it out evenly.
Bake in the preheated oven for 55-60 minutes, or until the center is set but still slightly jiggly.
Turn off the oven and leave the cheesecake inside with the door slightly open for 30 minutes to cool gradually. This helps prevent cracking.
Remove the cheesecake from the oven and allow it to cool to room temperature. Then refrigerate for at least 4 hours or overnight to set completely.
Before serving, garnish with shredded coconut, whipped cream, and maraschino cherries, if desired.
Slice and enjoy this creamy, tropical Pina Colada Cheesecake!
Nutrition Facts
Calories |
760 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.1 g | 69% | |
| Saturated Fat | 33.1 g | 166% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 209 mg | 70% | |
| Sodium | 439 mg | 19% | |
| Total Carbohydrate | 63.1 g | 23% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 50.5 g | ||
| Protein | 10.1 g | 20% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 120 mg | 9% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 232 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
