Description
Nothing says paradise on a plate quite like a Pina Colada Cheesecake. This rich, creamy dessert blends the flavors of pineapple, coconut, and cream cheese to create a tropical indulgence that transports you straight to the beach. The buttery graham cracker crust, smooth coconut-infused filling, and bursts of sweet pineapple make every bite a dream. Whether for a summer party, holiday gathering, or just a personal treat, this cheesecake is guaranteed to impress!
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tbsp sugar
For the Cheesecake Filling:
- 16 oz cream cheese (full-fat, softened)
- ¾ cup sugar
- ½ cup coconut cream
- 3 large eggs (room temperature)
- 1 tsp vanilla extract
- 1 cup pineapple chunks (fresh or canned, drained)
- ½ cup shredded coconut (toasted for extra depth)
- 1 tbsp cornstarch
- 1 tsp lime zest (optional, for a refreshing touch)
Instructions
1. Prepare the Crust
- Preheat oven to 325°F (163°C).
- In a bowl, mix graham cracker crumbs, melted butter, and sugar until well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake for 10 minutes and let cool while preparing the filling.
2. Make the Cheesecake Filling
- In a large bowl, beat cream cheese and sugar until smooth and fluffy.
- Add coconut cream and vanilla extract, mixing until fully incorporated.
- Crack in the eggs one at a time, blending on low speed to avoid overmixing.
3. Incorporate Tropical Flavors
- Gently fold in pineapple chunks and shredded coconut until evenly distributed.
- Mix in cornstarch and lime zest (if using) to help stabilize the filling.
4. Assemble & Bake
- Pour the filling onto the cooled crust, smoothing the top.
- Place the springform pan inside a larger roasting pan and pour in hot water until it reaches halfway up the sides (water bath method).
- Bake for 60 minutes, or until the center is slightly jiggly but set around the edges.
5. Cool & Chill
- Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to prevent cracks.
- Transfer to the refrigerator and chill for at least 6 hours (preferably overnight).
Notes
- Avoid overmixing the batter to prevent cracks.
- Use a water bath to keep the cheesecake moist and smooth.
- For clean slices, dip a sharp knife in warm water and wipe dry before cutting.
- Store in the fridge for up to 5 days or freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Breakfast
- Cuisine: American, Tropical
Nutrition
- Calories: ~380 kcal
- Fat: 25g
- Carbohydrates: 34g
- Protein: 5g