Piña Colada Cheesecake

 

Yes folks you heard me correctly~ Piña Colada Cheesecake!

Summer is here, let’s break out the summer flavors and a bottle of Rum hey!?

Ok Ok, for you non alcoholics you can leave out the rum and still have a great tasting Pineapple~ Coconut Cheesecake!

I jacked this baby up to another level with my Coconut Macaroon Base and a thin layer of Vanilla Sponge Cake to soak up all of that luscious Malibu Rum and Pineapples!

Piña Colada Cheesecake

I have to tell you, this Piña Colada Cheesecake blew me away!

I just know it will knock your bikini off too!

Oh and by the way if you are not sure what to do with all that leftover Malibu Rum: Make a Strawberry Mint Mojito!


4.3 from 3 reviews
Piña Colada Cheesecake
 
Pay attention to the creme of coconut and be sure you are not using unsweetened coconut milk, there is a difference.
You can use a dark spiced rum here too if you prefer, I just love the Malibu Rum
The vanilla Sponge cake layer is optional, but a nice touch to soak with Rum Simple Syrup. You will literally need ¼ recipe sine you only need 1 very thin layer, however I recommend to make the entire recipe or at least half and just have extra cake, rather than try to recalculate for ¼ recipe
Prepare an8" X 3" Cake Pan with pan grease and a parchment circle
Preheat oven to 350°F
Author:
Serves: 1-8" Cheesecake
Ingredients
  • ½ Recipe Vanilla Sponge Cake
  • For the Macaroon Base:
  • Sweetened Flake Coconut 2½ cups (225g)
  • Sweetened Condensed Milk ⅔ cup (200g)
  • All Purpose Flour ⅓ cup (42g)
  • Salt pinch
  • Vanilla Extract 1 teaspoon (5ml)
  • For the Cheesecake:
  • Cream Cheese 3- 8ounce packages (678g)
  • Granulated Sugar ¾ cup (150g)
  • Eggs large 5 (250g)
  • Coconut Extract (*flavoring) 2 teaspoons
  • Creme of Coconut ¾ cup (180ml)
  • Malibu Coconut Rum 2 Tablespoon (30ml)
  • ¼ Recipe Simple Syrup
  • 3 Tablespoons Malibu Rum (45ml)
  • 1 can Sliced Pineapples drained
  • 1 cup Toasted Coconut garnish *optional
  • Apple Jelly for glazing the pineapples *optional
Instructions
  1. Prepare the coconut macaroon base by combining all ingredie nts in a large mixing bowl and mix together until uniform distributed and you have a sticky mass of coconut dough
  2. Press evenly into the bottom of the prepared cake pan and then bake for approximately 20-25 minutes or until golden brown while you prepare the cheesecake batter.
  3. Cream the cream cheese smooth with the first measure of granulated sugar.
  4. Combine the vanilla extract, rum and the eggs then add to the cream cheese mixture slowly, scrape the bottom and sides of the bowl after each egg addition to make sure you do not get lumps.
  5. Add the creme of coconut last
  6. Mix smooth then pour the batter onto the baked and cooled coconut macaroon base.
  7. Bake in a water bath at 350°F for 20 minutes, then 300°F for another 50 minutes oruntil it is done
  8. Turn the oven off once it is to the "jiggle stage" as shown in this video skip forward to 4:06 minutes in this video for How to Know When Your Cheesecake Is Done, then allow cheesecake to cool in the oven for another 30 minutes.
  9. *This is a taller cheesecake than normal so it may take slightly longer than you are used tom don't be alarmed.
  10. Cool the cheesecake overnight in the refrigerator and then unmold as shown in the video
  11. Optional Vanilla Sponge Cake and Rum Simple syrup can be made ahead of time and stored before assembly of the final cheesecake
  12. Assemble as shown in the video tutorial
  13. Garnish with pineapple slices, apple jelly for a shiny glaze & to seal the fruit and toasted coconut
Notes
Cheesecake must be kept refrigerated at all times

Store in an airtight container for up to 9 days
VEGAN VERSION USE THIS CHEESECAKE BASE AND ADD PINEAPPLES AND 1 RECIPE VEGAN VANILLA CAKE BAKED INTO 1- 8″ LAYER

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19 Comments

    1. here in the US cream cheese comes in 8ounce packages, so you would need 3packages OR if you are in another country and it comes packaged differently the total weight for this recipe is 340g
      340g=3-8ounce packages.

    1. Hi Anna! thanks! yes this post has been all messed up and I havent been able to make changes because my website was not working properly too! I fixed it, I hope the updated version is showing through

  1. Ciao Gratchen ,
    Scusa 8 once = 226,8 grammi non 340 grammi. Quindi servono 680,4 grammi? Grazie mille
    Tiziana

  2. Hi Gretchen, I noticed some differences in the written from the video. Which one do i follow? just in case you wanted to know the differences i wrote them down. (this is not a being rude post just wondering how to go about the recipe)
    #3. the first measure of granulated sugar. ( i only see one or are you counting the sugar for simple syrup? )
    # 4. combine vanilla extract and the eggs but IN VIDEO Combine the Eggs, Coconut Extract, Malibu Coconut Rum, Vanilla Extract (how much do we add, only gave one measure for VE for Macaroon Base?)
    # 5. add the vanilla extract, the creme of coconut and rum but IN VIDEO Add the Creme of Coconut last.
    # 7. bake 350°F for 40 minutes, then 300°F for another 30 to 40 but IN VIDEO 350°F for 20 turn to 300°F for 50 min – 1hr.

    Question for after its cooled 30mins in oven we put it straight in refrigerator for overnight or it should be cool to the touch then put in refrigerator?

    1. Thanks, Ive been having some major issues with my website here and I couldn’t get on to make any changes. I’m hoping it’s fixed now – Updating now (But I always cool before refridging just because I dont like to bring the down the temperature of my refrigerator severely)

  3. Gretchen – love your website and have recommended it to many of my fellow bakers.
    The link you indicate above for checking donesss of cheesecake takes us to just cakes and brownies. Do you have a video for cheesecakes?
    Thanks

  4. HI Gretchen I made this recipe for my dad on father`s day and we all love it, the only thing is that the Macaroon Base, was way to hard, almost like a hard candy, i`m not sure if i did somthing wrong, bake it for to long or is suppose to be that way?

  5. Am actually salivating reading this recipe!!
    Can’t wait to try it!!
    I want to make a 10inch cheesecake. Should I double the recipe or 1.5 should be okay?
    Thank so much!

  6. Hi Gretchen,
    I really appreciate your instructions, I do have a question I am having difficulty in imitating you when removing the cheesecakes from the pan I have tried liners more butter and still, they stick and so I end up piecemealing the crust and praying a lot. The second thing I have to request of you is can you get rid of the music I just want to hear you it is very annoying, and last your advertisement for helping bakers with their business is obviously not active correct? it should be removed. Keep up the good work I look forward to a solution to my crust issue.

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