Pina Colada Cheesecake with Coco Nut Crust
Transport yourself to a tropical paradise with this luscious Pina Colada Cheesecake with Coco Nut Crust—a dessert that combines the creamy decadence of cheesecake with the irresistible flavors of your favorite sun-soaked cocktail. Featuring a buttery graham cracker and shredded coconut crust, this cheesecake is infused with rich coconut milk, sweet pineapple puree, and a hint of dark rum for a delightfully exotic twist. Topped with pillowy whipped cream, toasted coconut, and vibrant pineapple slices, this show-stopping dessert is perfect for summer gatherings or anytime you crave a taste of the tropics. Easy to prep with a sophisticated presentation, this cheesecake is an indulgent treat that’s sure to impress.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 0.5 cup Shredded sweetened coconut
- 0.5 cup Unsalted butter, melted
- 24 ounces Cream cheese, softened
- 1 cup Granulated sugar
- 0.75 cup Coconut milk
- 1 cup Pineapple puree
- 3 Eggs
- 2 tablespoons Dark rum (optional)
- 1 teaspoon Vanilla extract
- 1 cup Whipped cream (for topping)
- 0.25 cup Toasted shredded coconut (for garnish)
- 4 Pineapple slices (for garnish)
Instructions
Preheat your oven to 325°F (160°C) and lightly grease a 9-inch springform pan.
In a medium mixing bowl, combine the graham cracker crumbs, shredded sweetened coconut, and melted butter. Mix until the texture resembles wet sand.
Press the crust mixture firmly and evenly into the bottom of the prepared springform pan. Place it in the freezer while preparing the filling.
In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy, about 2-3 minutes.
Add the coconut milk, pineapple puree, and dark rum (if using) to the cream cheese mixture. Mix until well combined.
Beat in the eggs, one at a time, and then add the vanilla extract. Mix until just combined; be careful not to overmix.
Pour the cheesecake batter over the chilled crust in the springform pan, spreading it out evenly with a spatula.
Place the pan in the oven and bake for 55-60 minutes, or until the center is just slightly jiggly but set.
Turn off the oven and let the cheesecake cool inside with the oven door slightly ajar for 1 hour to prevent cracking.
Remove the cheesecake from the oven and cool completely at room temperature before refrigerating for at least 4 hours or overnight.
Before serving, top the cheesecake with fresh whipped cream, toasted shredded coconut, and pineapple slices for garnish.
Slice, serve, and enjoy your Pina Colada Cheesecake with Coco Nut Crust!
Nutrition Facts
Calories |
7292 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 512.9 g | 658% | |
| Saturated Fat | 327.0 g | 1635% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1727 mg | 576% | |
| Sodium | 3690 mg | 160% | |
| Total Carbohydrate | 595.4 g | 217% | |
| Dietary Fiber | 29.3 g | 105% | |
| Total Sugars | 427.4 g | ||
| Protein | 91.5 g | 183% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1156 mg | 89% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 2999 mg | 64% | |
*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.
