Yield
Makes 1 (10-inch) cake

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

How to Make It

Step 1

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

Step 2

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.

Step 3

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.

Ratings & Reviews

Fantastic!

MaryHardie
August 26, 2015
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.

VKrazycatt's Review

mcostanza
December 23, 2014
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.

mcostanza's Review

VKrazycatt
May 06, 2013
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!

Dudefood's Review

ngarbie
April 03, 2013
N/A

MaryHardie's Review

Elfindeis
November 14, 2012
This is the creamiest cheesecake. Very tasty.

ngarbie's Review

Dudefood
September 14, 2010
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.

SurfinWahine's Review

SurfinWahine
April 18, 2009
I don't add in the toasted coconut and it's always a big hit. Love this cheesecake!

najusms's Review

najusms
January 29, 2009
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!!!