Festive Piña Colada Cheesecake

It's funny that there's copyright stuff that blocks the recipe when you print it, because this recipe was taken word for word from a recipe my mother used since the early 2000's. The recipe was out of a magazine and credited to Marie Rizzio. Also, like the other reviewer said, it's missing the crucial part... the glaze. 1 Tbs cornstarch, 1 Tbs water, 1 - 8 oz can of crushed pineapple, 1/4 cup sugar, 2 Tbs lemon juice. Cook over med heat till bubbly, cool and spread.

Receipe is fine except there is no receipe with ingredients for the glaze to spread on top.

This is the first cheesecake I've ever made, and it was delicious! It was creamy not overly sweet or coconutty. I did make a few adjustments. For the crust, I used pralines bc the store didn't have regular chopped pecans. I coarsely crushed those (3/4C) but then omitted the sugar because of the additional sugar coating on the nuts.

I also didn't decorate it with whipped cream and toasted coconut. I opted for sliced maraschino cherries instead! What a hit! Although, I would have preferred if they gave baking directions for the water bath method as well, as this cake will rise a lot and then crack when it falls. It doesn't matter though because of the pineapple glaze covering it all.

This is a easy cheese cake to make its very creamy and flavors were very good. It was a hit with my family's Christmas dinner and was requested again for this Christmas. The only thing I added was whip cream dollops around the outer top of the cheesecake and added a maraschino cherry to each dollop and sprinkled some toasted coconut on top to make it pretty. Highly recommend to everyone who likes cheesecake but watch out this will become your new favorite.

Excellent! Creamy and wonderful. I used sweetened shredded coconut in place of the pecans in the crust, and made sure that my eggs and sour cream were also at room temperature along with the cream cheese. A big hit with everyone!

This is the creamiest cheesecake. Very tasty.

I wanted to love this recipe since it combined my two loves--cheesecake and pina colada. Unfortunately, I found it too sweet...it needed some more tartness. The consistency was also too soft.

I don't add in the toasted coconut and it's always a big hit. Love this cheesecake!

Holy moly! This is awesome. Definitely need to use a 10' pan. The first time I sued a 9" and the cake took 15 mins longer and was pouring out. The 2nd time I used a 10" and it was perfect. I added toasted coconut and pecans to the topping. The glaze is awesome. New family favorite!!!