PINA COLADA CHEESECAKE
The pineapple, rum, and coconut flavors of your favorite cocktail are mixed into this creamy, delicious cheesecake.
Provided by Dole
Categories Trusted Brands: Recipes and Tips Dole Pineapple
Time 6h30m
Yield 10
Number Of Ingredients 14
Steps:
- Combine crumbs, coconut and butter in medium bowl. Press mixture on bottom and sides of 8 or 9-inch springform pan. Chill.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 620.3 calories, Carbohydrate 58.4 g, Cholesterol 98.3 mg, Fat 39.1 g, Fiber 1.7 g, Protein 7.4 g, SaturatedFat 23.7 g, Sodium 370.1 mg, Sugar 34.1 g
PINA COLADA CHEESECAKE
This is one of Southern Living's top-rated recipes from 2001. Prep time does not include chilling for at least 8 hours.
Provided by SharleneW
Categories Cheesecake
Time 1h20m
Yield 1 10inch cheesecake, 12 serving(s)
Number Of Ingredients 19
Steps:
- Stor together butter, graham cracker crumbs, chopped pecans and sugar.
- Press into bottom and 1 1/2 inches up sides of a lightly greased 10-inch springform pan.
- Beat cream cheese and 1/2 cup sugar at medium speed with electric mixer for 3minutes or until fluffy.
- Add eggs one at a time, beating well after each.
- Add pineapple, cream of coconut, sour cream, light rum and coconut extract.
- Beat until blended.
- Pour mixture into crust.
- Bake at 325°F for 1 hour and 15 minutes or until center is almost set.
- Cool on a wire rack.
- For Glaze: Stir together cornstarch and water until smooth.
- Combine cornstarch mixture with crushed pineapple, sugar and lemon juice in a saucepan over medium heat.
- Cook, stirring constantly, for 5 minutes or until mixture is thickened and bubbly.
- Remove from heat and let cool completely.
- When glaze is cooled, spread glaze over top of cheesecake.
- Cover and chill for at least 8 hours.
- Garnish if desired before serving.
PIñA COLADA CHEESECAKE BARS
The combination of canned and dried pineapple in the topping not only doubles down on flavor, it provides extra texture to contrast with the soft and creamy cheesecake filling.
Provided by Food Network Kitchen
Categories dessert
Time 4h30m
Yield 12 cheesecake bars
Number Of Ingredients 15
Steps:
- Make the crust: Preheat the oven to 350˚ F. Line an 8-inch square baking dish with foil, leaving a 2-inch overhang on two sides; lightly brush with melted butter. Toss the cookie crumbs, sugar and melted butter in a small bowl until well combined. Firmly press the mixture evenly into the bottom of the pan to make a thin layer. Bake until firm and lightly browned, about 10 minutes. Let cool at least 20 minutes. Reduce the oven temperature to 325˚ F.
- Make the filling: Combine the cream cheese, cream of coconut, sugar and salt in a large bowl and beat with a mixer on medium-high speed, scraping down the bowl a few times, until smooth and fluffy, 3 to 5 minutes. Reduce the mixer speed to medium; beat in the eggs, sour cream and coconut extract until combined. Spread the filling over the crust.
- Bake until the edges are set but the center is still a little jiggly, 35 to 45 minutes. Transfer to a rack and let cool to room temperature, about 3 hours.
- Meanwhile, make the topping: Combine the dried and crushed pineapple, cream of coconut, lemon juice and water in a small saucepan over medium-high heat. Bring to a simmer, stirring occasionally, then reduce the heat to medium low and cook, stirring occasionally, until the dried pineapple is tender and the liquid has reduced to just a few spoonfuls of syrup, about 20 minutes. Let the topping cool, stirring occasionally, 30 to 45 minutes.
- Spoon the topping over the cheesecake layer and gently spread to cover. Cover with plastic wrap and refrigerate overnight.
- Remove the bars from the pan, peel off the foil and cut into pieces.
PINA COLADA CHEESECAKE WITH COCO-NUT CRUST
Made this cheesecake only once, quite a few years ago, but remember it as "sumptuous"!! The perfect dessert - 1985
Provided by Derf2440
Categories Cheesecake
Time 1h40m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Prepare coco nut crust.
- Place oven rack in centre of oven, heat to 350 degrees.
- Coat bottom and sides of 9 inch springform pan evenly with unmelted butter, reserve.
- Stir coconut, Brazil nuts and sugar in medium bowl.
- Drizzle melted butter over nut mixture.
- Stir and toss mixture vigorously with fork until slightly darkened and uniform.
- Press nut mixture evenly on sides and bottom of reserved pan.
- Refrigerate 5 minutes.
- Bake crust 7 minutes.
- Cool on wire rack to room temperature before filling, about 30 minutes.
- Cheesecake-------------.
- Place oven rack in centre of oven, heat to 350 degrees.
- Cut cream cheese into 1 inch cubes, place in large mixer bowl.
- Beat at medium speed, scraping down sides of bowl as needed, until completely smooth.
- Continue beating while gradually adding crushed pineapple.
- Gradually beat in reserved pineapple juice and the liqueur until blended, scraping down sides of bowl as needed.
- Add sour cream to cheese mixture, beat at medium speed until blended.
- Continue beating while very slowly adding sugar, scraping down sides of bowl as needed, beat until sugar is absorbed.
- Add eggs, about 1/4 cup at a time, beating well and scraping down sides of bowl after each addition.
- (Batter will be thin) Pour patter into baked cooled coconut crust.
- Gently rotate pan several quarter turns to settle batter.
- Bake until sides of cheesecake are set 2 1/2 inches in from edges and centre is still pudding like, 60 to 65 minutes for a creamy centre.
- For a firmer centre, bake until centre is just set, about 10 minutes longer (cake may crack at sides).
- transfer pan to wire rack away from drafts.
- Let cool undisturbed until sides and bottom of pan are completely cooled to room temperature.
- Remove sides of pan.
- Refrigerate cake uncovered overnight or at least 8 hours.
- Cover cake loosely with plastic wrap, refrigerate until serving time.
- Make optional garnish just before serving.
- Pare and core pineapple slices, cut out eyes of pineapple making small notches in outer edge of slices (or use canned slices).
- Cut slices into quarters.
- Place 6 to 8 pineapple quarters in border around top of cheesecake.
PINA COLADA CHEESECAKE
This recipe has been on the menu at the Hali'imaile General Store Restaurant in Maui since almost day one and is their signature dish. It is very popular there. It also graced the cover of Food and Wine magazine once! You will need to make the white chocolate ganache a day in advance - this is not included in the cook time. The baked cheesecake will need to rest in the refrigerator for 4 to 6 hours, also not included in the cook time. Also, you will need to have a 10 inch fluted tart pan with a removable bottom. It's definitley a specialized recipe, but totally worth it! Just make sure you read the recipe through so you know what to expect. Note: the recipe calls for decorating the cheesecake with pineapple shortbread cookies, which I am omitting. I think it's perfect on its own.
Provided by LifeIsGood
Categories Dessert
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- White Chocolate Ganache:.
- Bring the cream to a boil in a saucepan over medium-high heat, being careful not to scald. Remove from the heat and stir in the white chocolate until melted. Allow to cool, cover and refrigerate overnight. Bring to room temperature before using.
- Graham Cracker Crust:.
- In a bowl, mix together the crumbs, coconut and sugar. pour in the melted butter and toss to mix. Spray a 10 inch fluted tart pan with a removable bottom with cooking spray. Press the mixture into the bottom and sides of the prepared pan.
- Preheat oven to 300 degrees F.
- Sauteed Pineapple:.
- In a skillet, melt the butter over medium-high heat. Add the pineapple and brown sugar and saute for 10 minutes, until caramelized. Remove from the heat, drain through a sieve and set aside.
- Cheesecake Mix:.
- In an electric mixer bowl, beat the softened cream cheese on medium speed until smooth. Slowly add the sugar, then the sour cream and cream of coconut, while continuing to beat. Scrape down the sides of the bowl and add the eggs, one at a time, beating well after each addition.
- To assemble the cake, spoon the pineapple onto the crust in an even layer. Pour the cream cheese mixture over the pineapple layer. Bake for 1 hour. Turn the oven off and let the cheesecake sit in the oven for 1 1/2 hours longer. Remove from the oven and allow to cool. Cover and refrigerate for 4 to 6 hours.
- Unmold by removing the pan sides and sliding the cake onto a serving plate. Spoon the room temp ganache into a pastry bag fitted with a 2 inch star tip and pipe 8 rosettes decoratively on the top. Sprinkle the top of the cake with coconut and serve!
Nutrition Facts : Calories 780.3, Fat 52, SaturatedFat 32.1, Cholesterol 157.7, Sodium 333.7, Carbohydrate 74.5, Fiber 3, Sugar 61.1, Protein 8.7
PIñA COLADA CHEESECAKE
If piña coladas are your go-to tropical drink, then you HAVE to try this luscious cheesecake. Its pineapple-coconut flavor will rock your world.
Provided by My Food and Family
Categories Home
Time 3h20m
Yield 10 portions
Number Of Ingredients 8
Steps:
- In a small cup put 5 tablespoons of water; sprinkle the unflavored gelatin over water. Place in a hot water bath; stir until gelatin is dissolved.
- Put the PHILADELPHIA Cream Cheese, one cup crushed pineapple, coconut milk, sweetened condensed milk and unflavored gelatin mix in the blender until everything is well mixed together. Once ready, pour carefully over the graham cracker crust. Put in the refrigerator for at least 3 hours.
- After 3 hours:
- Dissolve pineapple JELL-O in the boiling water. Spread remaining crushed pineapple over the pie along with the gelatin once it has cooled off.
- Place it in the refrigerator until it is set.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
NO-BAKE PINA COLADA CHEESECAKE
I think this is the prettiest cheesecake when you get it done and garnished. It's fancy enough for guests and easy enough for a Wednesday night supper. I would associate it with summer, but if you're one of those people who likes to fix "summer foods" in the winter for a cabin fever fixer, this cheesecake is gonna pick you right up!
Provided by Redneck Epicurean
Categories Cheesecake
Time 4h30m
Yield 20 serving(s)
Number Of Ingredients 11
Steps:
- In a nonstick skillet over medium heat, cook coconut, stirring until lightly browned, 3-4 minutes. Remove.
- Coat and 8 inch springform pan with cooking spray. Combine crumbs with 1/2 cup reserved coconut; stir in the butter. Press onto the bottom and 1 inch up the side of the pan.
- In a microwave-safe bowl, sprinkle gelatin over 1/4 cup pineapple juice. In another bowl at high speed, beat cream cheese until smooth. Reduce speed to medium; beat in sugar then sour cream. Reduce speed to low and add cream of coconut, rum and remaining pineapple juice. Beat until combined.
- Heat reserved pineapple juice and gelatin in the microwave on high in 5 second intervals until gelatin dissolves. At low speed, beat mixture into cheese until combined. Pour batter into pan. Refrigerate until set, about 4 hours.
- Run a knife around the edge of the cheesecake to loosen; remove the side of the pan and garnish with remaining coconut, pineapple chunks, and cherries, if desired.
Nutrition Facts : Calories 283.1, Fat 24.5, SaturatedFat 16.3, Cholesterol 58.5, Sodium 206, Carbohydrate 12.1, Fiber 0.8, Sugar 7.4, Protein 5.3
PINA COLADA CHEESECAKE
I took this recipe from a magazine several years ago. I love anything with coconut and pineapple and this is one of my favorite cheesecakes! -Peggy Key, Grant, Alabama
Provided by Taste of Home
Categories Desserts
Time 1h55m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, combine cookie crumbs and coconut; stir in butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 8-10 minutes or until set and lightly browned. Cool on a wire rack. , In a large bowl, beat cream cheese and sugar until smooth. Beat in the cream of coconut, milk and extract. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. , Bake at 325° for 1-1/4 to 1-1/2 hours or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Thinly slice pineapple; arrange on cheesecake. Warm apple jelly; brush over pineapple. Refrigerate until chilled. Just before serving, garnish with blossoms if desired., ,
Nutrition Facts : Calories 448 calories, Fat 26g fat (16g saturated fat), Cholesterol 105mg cholesterol, Sodium 393mg sodium, Carbohydrate 46g carbohydrate (31g sugars, Fiber 1g fiber), Protein 9g protein.
PINA COLADA CHEESECAKE SQUARES
With coconut in the graham cracker crust and pineapple in the filling, these cheesecake squares will transport you to the tropics after just one bite.
Provided by My Food and Family
Categories Recipes
Time 4h
Yield Makes 24 servings, 1 square each.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Mix graham crumbs, 1 cup of the coconut, 1/4 cup of the sugar and the butter. Press firmly onto bottom of 13x9-inch baking pan.
- Beat cream cheese, remaining 1 cup sugar and the vanilla with electric mixer on medium speed until well blended. Add eggs; beat just until blended. Stir in 1 can of the undrained pineapple. Pour over crust.
- Bake 40 minutes or until center is almost set. Cool. Refrigerate several hours or overnight. Cut into 24 squares. Drain remaining can of pineapple. Top each square with about 2 tsp. of the pineapple and 1 tsp. of the remaining 1/2 cup coconut just before serving. Store leftover dessert squares in refrigerator.
Nutrition Facts : Calories 270, Fat 19 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 80 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
PHILADELPHIA® 3-STEP® PINA COLADA CHEESECAKE
If you like pina coladas...you'll like this pina colada cheesecake topped with sweet coconut flakes and juicy pineapple rings.
Provided by My Food and Family
Categories Dairy
Time 3h50m
Yield Makes 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Stir in fruit mixer concentrate.
- Pour into crust.
- Bake 40 min. or until center is almost set. Cool. Refrigerate at least 3 hours before serving. Top with coconut and pineapple. Store leftover cheesecake in refrigerator.
Nutrition Facts : Calories 440, Fat 28 g, SaturatedFat 16 g, TransFat 0 g, Cholesterol 115 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
PINA COLADA CHEESECAKE
Make and share this Pina Colada Cheesecake recipe from Food.com.
Provided by Boomette
Categories Cheesecake
Time 1h40m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 inches square). Securely wrap foil around pan.
- In a small bowl, combine cookie crumbs and coconut; stir in butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 8-10 minutes or until set and lightly browned. Cool on a wire rack.
- In a large bowl, beat cream cheese and sugar until smooth. Beat in the cream of coconut, milk and extract. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 inches of hot water to larger pan.
- Bake at 325° for 1-1/4 to 1-1/2 hours or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
- Thinly slice pineapple; arrange on cheesecake. Warm apple jelly; brush over pineapple. Refrigerate until chilled. Just before serving, garnish with blossoms if desired. Yield: 12 servings.
Nutrition Facts : Calories 364.2, Fat 21.9, SaturatedFat 13.8, Cholesterol 94.6, Sodium 279.7, Carbohydrate 33.9, Fiber 1.2, Sugar 22.8, Protein 9.2
PHILADELPHIA® PINA COLADA CHEESECAKE
You could use that frozen pina colada tropical fruit mixer concentrate for cocktails. Or you could make this creamy cheesecake for a tropical twist!
Provided by My Food and Family
Categories Recipes
Time 5h15m
Yield 16 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Cut cookie dough into 1/8-inch-thick slices. Arrange slices, slightly overlapping, on bottom and 2 inches up side of greased springform pan. Press edges together to form crust. Bake 12 to 15 min. or until lightly browned.
- Beat cream cheese, sugar, fruit mixer concentrate and vanilla with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low after each addition just until blended. Pour into crust.
- Bake 50 to 55 min. or until center is almost set. Cool completely. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.
Nutrition Facts : Calories 410, Fat 28 g, SaturatedFat 16 g, TransFat 0 g, Cholesterol 130 mg, Sodium 360 mg, Carbohydrate 32 g, Fiber 0 g, Sugar 22 g, Protein 6 g
PHILADELPHIA® PINA COLADA CHEESECAKE
You could use that frozen pina colada tropical fruit mixer concentrate for cocktails. Or you could make this creamy cheesecake for a tropical twist!
Provided by Kraft Heinz
Yield Makes 16 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Cut cookie dough into 1/8-inch-thick slices. Arrange slices, slightly overlapping, on bottom and 2 inches up side of greased springform pan. Press edges together to form crust. Bake 12 to 15 min. or until lightly browned.
- Beat cream cheese, sugar, fruit mixer concentrate and vanilla with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low after each addition just until blended. Pour into crust.
- Bake 50 to 55 min. or until center is almost set. Cool completely. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.
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