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Piña Colada Cheesecake
Piña Colada Cheesecake
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Prep Time:
30 minutes
Total Time:
9 hours
Tropical-inspired Piña Colada cheesecake with orange, pineapple, coconut, and rum flavors.
Ingredients:
  • 1 3/4 cups graham cracker crumbs
  • 6 tablespoons butter or margarine, melted
  • 3 packages (8 oz each) cream cheese, softened
  • 1/4 cup sugar
  • 3 eggs
  • 3/4 cup cream of coconut
  • 1/4 cup light rum
  • 2 teaspoons grated orange peel
  • 1 can (8 oz) crushed pineapple in juice, drained, juice reserved
  • Reserved 1/2 cup pineapple juice
  • 2 teaspoons cornstarch
  • 1 can (8 oz) crushed pineapple in juice, drained
  • 1 jar (24 oz) refrigerated sliced mango, drained, chopped
  • Fresh mint leaves, if desired
Instructions:
  • Preheat the oven to 325°F. Line the outside bottom and sides of a 10-inch springform pan with foil to prevent any leaks. Spray the inside bottom and sides of the pan with cooking spray. Combine the crust ingredients in a small bowl and press the mixture onto the bottom of the pan. Bake for 8 to 10 minutes until the crust is set.
  • In a large bowl, use an electric mixer to cream together the cream cheese and 1/4 cup sugar until light and fluffy. Add eggs one at a time and blend just until incorporated. Then, on low speed, mix in the rest of the filling ingredients except for the pineapple. Finally, gently fold in the pineapple and pour the mixture over the crust.
  • Bake for 1 hour 10 minutes to 1 hour 15 minutes until the edges of the cheesecake are set at least 2 inches from the edge of the pan, with the center still slightly jiggly. Use a small metal spatula to loosen the cheesecake from the pan. Turn off the oven and leave the door open at least 4 inches. Allow the cheesecake to sit in the oven for 30 minutes, then cool in the pan on a cooling rack for another 30 minutes. Refrigerate for at least 6 hours or overnight before serving.
  • In a small saucepan, combine the reserved pineapple juice with enough water to make 2/3 cup, along with cornstarch and sugar. Bring to a boil over medium heat, stirring constantly. Boil for 1 minute until slightly thickened. Allow to cool for 20 minutes at room temperature.
  • Combine the glaze with pineapple and mango in a large bowl, then generously spoon the mixture on top of the cheesecake. Finish by decorating with fresh mint leaves.

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