Rating: 5 stars
8 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 7

Crushed pineapple, coconut, and a little light rum give this easy piña colada cheesecake its Caribbean flair.

Recipe by Southern Living December 2001

Gallery

Recipe Summary

Yield:
Makes 1 (10-inch) cake
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together first 4 ingredients, and press into bottom and 1 1/2 inches up sides of a lightly greased 10-inch springform pan.

    Advertisement
  • Beat cream cheese and 1/2 cup sugar at medium speed with an electric mixer 3 minutes or until fluffy. Add eggs, 1 at a time, beating well after each addition. Add pineapple and next 4 ingredients, beating until blended. Pour mixture into crust.

  • Bake at 325° for 1 hour and 15 minutes or until center is almost set. Cool on a wire rack. Spread Glaze over top of cheesecake. Cover and chill at least 8 hours. Garnish, if desired.

Advertisement
Advertisement