Tropical Pina Colada Cheesecake Delight
Indulge in the creamy, tropical flavors of this Pina Colada Cheesecake Delight, a twist on a classic Southern Living recipe from 2001. Smooth, rich cream cheese complements the sweetness of crushed pineapple, while a hint of coconut and rum transport you to a sunny beach with every bite. This cheesecake is not only a showstopper for your dessert table, but it's also a delicious way to celebrate any occasion with friends and family. Prepare it a day in advance to let the flavors meld, ensuring a perfectly rich and refreshing dessert experience. Ideal for summer parties or holiday gatherings, this cheesecake will leave everyone craving more!
N/A
Servings
258
Calories
19
Ingredients
Ingredients
Unsalted butter
6 tablespoons (melted)
Graham cracker crumbs
1 3/4 cups (none)
Chopped pecans
3/4 cup (toasted)
Sugar
1 tablespoon (none)
Cream cheese
3 (8 ounce) packages (softened)
Sugar
1/2 cup (none)
Large eggs
5 (none)
Crushed pineapple
1 (8 ounce) can (drained)
Cream of coconut
1 cup (none)
Sour cream
1 cup (none)
Light rum
1/3 cup (none)
Coconut extract
4 teaspoons (none)
Cornstarch
1 tablespoon (none)
Water
1 tablespoon (none)
Crushed pineapple
1 (8 ounce) can (none)
Sugar
1/4 cup (none)
Lemon juice
2 tablespoons (none)
Whipped cream
to taste (for garnish)
Toasted coconut
to taste (for garnish)
Instructions
1
Preheat your oven to 325°F (163°C).
2
In a medium bowl, combine melted unsalted butter, graham cracker crumbs, toasted pecans, and sugar. Stir until well combined.
3
Lightly grease a 10-inch springform pan and press the crumb mixture evenly into the bottom and about 1.5 inches up the sides of the pan to form the crust.
4
In a large mixing bowl, beat the softened cream cheese and 1/2 cup of sugar with an electric mixer on medium speed until the mixture is fluffy and smooth, about 3 minutes.
5
Add the eggs one at a time to the cream cheese mixture, beating well after each addition until fully incorporated.
6
Gently fold in the drained crushed pineapple, cream of coconut, sour cream, light rum, and coconut extract. Continue beating until the mixture is well blended.
7
Pour the cream cheese mixture into the prepared crust and smooth the top with a spatula.
8
Bake in the preheated oven for 1 hour and 15 minutes, or until the center is almost set but slightly jiggly.
9
Remove from the oven and let it cool on a wire rack for about 1 hour.
10
For the glaze, mix cornstarch with water in a small bowl until smooth.
11
In a saucepan over medium heat, combine the cornstarch mixture, crushed pineapple, 1/4 cup of sugar, and lemon juice. Stir constantly for about 5 minutes until the mixture thickens and bubbles.
12
Once the glaze has thickened, remove from heat and let it cool completely.
13
Once cooled, spread the glaze over the top of the cheesecake.
14
Cover the cheesecake and refrigerate for at least 8 hours, preferably overnight, to set.
15
Before serving, garnish with whipped cream and toasted coconut if desired.
Nutrition Information
19g
Fat
15g
Carbs
4g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Tropical Pina Colada Cheesecake Delight?
It is a creamy, tropical dessert featuring cream cheese, crushed pineapple, coconut, and rum, inspired by a classic 2001 Southern Living recipe.
How many calories are in a serving of this cheesecake?
Each serving contains approximately 258 calories.
What are the primary fats and protein content per serving?
A serving contains 19g of fat and 4g of protein.
What are the carbohydrate and fiber levels?
There are 15g of carbohydrates per serving, while the fiber content is not specified.
What ingredients are used to make the cheesecake crust?
The crust is made from 6 tablespoons of melted unsalted butter, 1 3/4 cups of graham cracker crumbs, 3/4 cup of toasted chopped pecans, and 1 tablespoon of sugar.
How many packages of cream cheese are required for the filling?
The recipe calls for three 8-ounce packages of softened cream cheese.
What is the recommended oven temperature for baking?
The oven should be preheated to 325 degrees Fahrenheit (163 degrees Celsius).
How long does the cheesecake need to bake?
The cheesecake should bake for 1 hour and 15 minutes, or until the center is almost set but slightly jiggly.
How do I prepare the pineapple for the cream cheese mixture?
You should use one 8-ounce can of crushed pineapple that has been thoroughly drained.
What liquid ingredients are folded into the cream cheese filling?
The filling includes 1 cup of cream of coconut, 1 cup of sour cream, 1/3 cup of light rum, and 4 teaspoons of coconut extract.
How should the eggs be added to the batter?
Add the 5 large eggs one at a time, beating well after each addition until fully incorporated.
What size springform pan is needed for this recipe?
A 10-inch springform pan that has been lightly greased is required.
How do you make the pineapple glaze?
Combine a cornstarch-water mixture with crushed pineapple, 1/4 cup of sugar, and 2 tablespoons of lemon juice in a saucepan over medium heat for about 5 minutes.
Does the glaze need to be cooled before topping the cheesecake?
Yes, the glaze should be cooled completely before being spread over the top of the cheesecake.
How long should the cheesecake be refrigerated before serving?
It should be refrigerated for at least 8 hours, though overnight is preferred for the best set.
What are the suggested garnishes for this dessert?
Before serving, you can garnish the cheesecake with whipped cream and toasted coconut.
Is the rum used in this recipe light or dark?
The recipe specifically calls for 1/3 cup of light rum.
Can I use salted butter for the crust?
The recipe recommends unsalted butter to better control the salt levels in the crust.
How high should the crust be pressed up the sides of the pan?
The crust should be pressed evenly into the bottom and approximately 1.5 inches up the sides of the springform pan.
How long should the cheesecake cool on a wire rack?
It should cool on a wire rack for about 1 hour after being removed from the oven.
How much sugar is used in total across the crust, filling, and glaze?
The total sugar used is 1 tablespoon for the crust, 1/2 cup for the filling, and 1/4 cup for the glaze.
What is the purpose of the cornstarch in the glaze?
The cornstarch acts as a thickening agent when mixed with water and heated with the pineapple mixture.
Is this cheesecake suitable for summer parties?
Yes, its tropical flavors and refreshing profile make it ideal for summer parties and holiday gatherings.
What makes this recipe a 'Pina Colada' twist?
The combination of pineapple, cream of coconut, coconut extract, and rum mimics the flavors of the classic Pina Colada cocktail.
How many total ingredients are listed in the recipe?
There are 19 distinct ingredient entries, including garnishes.
What tags are associated with this recipe?
Associated tags include cheesecake, pina colada, tropical dessert, southern living, party dessert, beach vibes, coconut, and cream cheese.
Should the cream cheese be cold when mixing?
No, the cream cheese should be softened to ensure the mixture becomes fluffy and smooth.
Can this recipe be prepared in advance?
Yes, preparing it a day in advance is recommended to let the flavors meld and ensure the texture is perfectly set.
What type of nuts are in the crust?
The crust contains 3/4 cup of chopped, toasted pecans.
Does the recipe require lemon juice?
Yes, 2 tablespoons of lemon juice are used in the preparation of the pineapple glaze.