Awhile back I found a recipe in a magazine for the BEST EVER PINA COLADA CHEESECAKE and as is my nature cut it out and set aside to make. When I went to make it, I realized I had somehow cut off some of the directions so searched the web for the recipe in hopes of finding the missing directions. I DID NOT find the exact one I was looking for, but I did find 2 others that sounded similar and quite intriguing. So, each to these recipes were be made to order and then I made a 4th picking out the best features of each for a recipe of my own.
BEST-EVER PINA COLADA CHEESECAKE version 4, my version, a compilation of ALL the best parts of the first three versions 😀 I eliminated the whipped cream all together because I felt the pineapple curd was smooth enough and a sufficiently smooth topping.
CRUST from version one added a FRESH taste to the normally pedestrian graham cracker crust. I added the ginger for an added boost. French gallette cookies with sea salt work well also.
8 shortbread cookies, crushed
8 gingersnaps, crushed
1 cup toasted coconut
3 tablespoons butter, melted
- Preheat oven to 325°.
- Wrap the outside bottom of a 9-10 inch springform pan with foil.
- Spray insides with non-stick cooking spray.
- Combine crushed cookies, toasted coconut and melted butter into a coarse crumb crumble.
- Press evenly into the bottom of the pan.
- Bake 8-10 minutes until set.
- Set aside to cool.
FILLING also from version #1, but with alterations for flavor.
(3) 8 ounce cream cheese packages, softened at room temperature
1/4 cup superfine sugar
3 LARGE eggs
1/2 cup cream of coconut
1/4 cup sour cream
1/4 cup MALIBU pineapple rum
2 teaspoons FRESH finely grated lemon peel
(1) 8 ounce can crushed pineapple, DRAINED EXCEPTIONALLY WELL
- In a large mixing bowl beat cream cheese with sugar until light and fluffy.
- Add eggs, one at a time, beating after each addition JUST until combined.
- Add cream of coconut, rum and orange peel, mixing JUST until combined.
- FOLD in pineapple.
- Pour over cooled crust.
- Bake 1 hour 15 minutes until set and center ONLY slightly jiggles.
- Run a knife around outside edge.
- Turn off oven, leave cheesecake in oven, but open door about 4 inches and let set 30 minutues.
- Remove from oven and cool 30 more minutes and then refrigerate AT LEAST 6 hours or preferably overnight.
The PINEAPPLE CURD from version #3 is a MUST!
1 cup granulated sugar
9 large egg yolks
1 cup canned pineapple juice
1/4 teaspoon kosher salt
10 tablespoons butter, cut into 1/2″ pieces
- In a medium saucepan, whisk together sugar and egg yolks, then whisk in pineapple juice and salt.
- Add butter and place over medium heat.
- Cook pineapple mixture, stirring constantly and scraping the bottom and sides of the pans, until the butter melts and mixture is thick enough to coat the back of a spoon, about 9 minutes.
- Remove from heat and strain through a fine-mesh sieve into a medium heatproof bowl.
- Refrigerate until very cold, at least 1 hour.
GLAZE – next time I will be adding a kiwi and a couple raspberries to the glaze for color
8 ounce can crushed pineapple, DRAINED juice reserved
1/4 cup superfine sugar
1 tablespoon cornstarch
1 tablespoon FRESH lemon juice
- In a medium saucepan whisk together pineapplejuice, sugar and lemon juice.
- Add cornstarch, whisking until smooth.
- Stir in pineapple.
- Bring to a SLOW boil over medium heat, stirring CONSTANTLY. Boil just 1 minute until slightly thickened, still CONSTANTLY stirring.
- Cool 20 minutes at room temperature.
ASSEMBLY
Pineapple slices, cherries or raspberries for garnish
Toasted coconut, for garnish
- Spoon curd over cheesecake.
- Top with glaze.
- Top with cherries or raspberries and coconut garnish.
- Cut into pieces and serve.
BEST-EVER PINA COLADA CHEESECAKE #1 – unknown source
A rum spiked coconut filling on a toasted coconut crust topped with pineapple creates a decadent dessert reminiscent of the classic tropical drink.
CRUST
15 shortbread cookies, crushed
1 cup toasted coconut
3 tablespoons butter, melted
- Preheat oven to 325°.
- Wrap the outside bottom of a 9-10 inch springform pan with foil.
- Spray insides with non-stick cooking spray.
- Combine crushed cookies, toasted coconut and melted butter into a coarse crumb crumble.
- Press evenly into the bottom of the pan.
- Bake 8-10 minutes until set.
- Set aside to cool.
FILLING
(3) 8 ounce cream cheese packages, softened at room temperature
1/4 cup superfine sugar
3 eggs
3/4 cup cream of coconut
1/4 cup light rum
2 teaspoons finely shredded orange peel
(1) 8 ounce can crushed pineapple, DRAINED WELL
- In a large mixing bowl beat cream cheese with sugar until light and fluffy.
- Add eggs, one at a time, beating after each addition JUST until combined.
- Add cream of coconut, rum and orange peel, mixing JUST until combined.
- FOLD in pineapple.
- Pour over cooled crust.
- Bake 1 hour 15 minutes until set and center ONLY slightly jiggles.
- Run a knife around outside edge.
- Turn off oven, leave cheesecake in oven, but open door about 4 inches and let set 30 minutues.
- Remove from oven and cool 30 more minutes and then refrigerate AT LEAST 6 hours or preferably overnight.
GLAZE
8 ounce can crushed pineapple, DRAINED, juice reserved
1/4 cup superfine sugar
1 tablespoon cornstarch
1 tablespoon FRESH lemon juice
- In a medium saucepan whisk together pineapple juice, sugar and lemon juice.
- Add cornstarch, whisking until smooth.
- Stir in pineapple.
- Bring to a SLOW boil over medium heat, stirring CONSTANTLY. Boil just 1 minute until slightly thickened, still CONSTANTLY stirring.
- Cool 20 minutes at room temperature.
ASSEMBLY
Cherries or raspberries for garnish
Toasted coconut, for garnish
- Spoon glaze over cheesecake.
- Top with cherries or raspberries and coconut garnish.
- Cut into pieces and serve.
Pina Colada Cheesecake #2 which I adapted from COOK FOR SMILES is a smooth and creamy cheesecake that tastes JUST like a piña colada, except that you cannot drink it, but have to eat its layers of pineapple chunks and coconut topped with coconut flavored cheesecake that has been baked to a smooth perfection.
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Rest and chill time 8 hours
Servings 8
CRUST
1 ½ cups graham cracker crumbs
½ cup brown sugar
1 tsp vanilla extract
5 Tbsp melted unsalted butter
4 pineapple rings canned
2/3 cup sweetened coconut flakes
- In a small bowl, combine graham cracker crumbs, melted butter, vanilla extract and brown sugar, mixing very well.
- Spread crumb mixture in the bottom of the spring form pan evenly, pressing it over the bottom and half way up the sides.
- Spread chopped pineapple slices evenly over the bottom and then coconut flakes all over the pineapple chunks. Set aside.
CHEESECAKE
24 ounces cream cheese, softened
2 tablespoons sour cream
2 eggs
2/3 cup Cream of Coconut Goya*
2 tablespoons heavy cream
2/3 cup white granulated sugar
2 tablespoons corn starch
2 teaspoons vanilla extract
- In a bowl of an electric mixer, beat cream cheese on medium-high speed until smooth and fluffy.
- Scrape sides and bottom of the bowl and beat for another minute.
- Add corn starch and sugar and mix until combined.
- Beat in eggs one at a time, until incorporated.
- Add sour cream, vanilla extract, heavy cream and Cream of Coconut and beat until all mixed well.
- Transfer batter into the springform and spread it evenly.
- Pour the batter all over the pineapples and coconut and not just in the center. (If you are not sure about your springform holding up in water, you can wrap the springform in heavy duty aluminum foil from bottom up to the sides.)
- Place roasting pan into the oven and place springform with cheesecake inside the roasting pan.
- Carefully add water to the roasting pan, about half way up the side of the springform.
- Bake for 70-75 minutes.
- Turn off the oven and open the oven door half way.
- Let cheesecake rest for about 10 minutes and take it out of the oven.
- Let it rest on the counter for 10 minutes and then gently run a butter knife between sides of the cheesecake and the springform, to carefully separate it. (You don’t actually have to take the cheesecake out of the pan until ready to serve.)
- Cool cheesecake for an hour to get it to room temperature and then cool it for about 2 hours in the refrigerator so it is cold when adding whipped topping.
WHIPPED TOPPING
1 cup heavy whipping cream cold
1/2 cup Cream of Coconut
2 tablespoons white granulated sugar
- Add the cold heavy whipping cream into the cold mixing bowl. Use whisk attachment. Starting at low speed, start whisking, gradually raise to speed to high.
- Slowly pour in the Cream of Coconut and then sugar. Beat until stiff peaks appear (don’t walk away far or you might overmix).
- Spread whipped topping over the cooled cheesecake, evenly. (Keep the cheesecake in the springform.)
TOPPING
3/4 cup sweetened coconut flakes
4 pineapple rings canned
Maraschino cherries
- Preheat the oven to 325 degrees and grease a 9 inch springform pan. You will need a large roasting pan that’s bigger and longer than the springform pan. (I use the aluminum foil disposable ones).
If you are not sure about your springform holding up in water, you can wrap the outside of the springform pan in heavy duty aluminum foil from bottom up to the sides. (I recommend wrapping the outside of the springform in foil before adding the crust and cheesecake batter.)
Spread coconut flakes gently over the whipped topping. Decorate with pineapple slices and maraschino cherries.
Cover the cheesecake and springform with saran wrap and refrigerate for at least 4 hours or overnight.
Piña Colada Cheesecake Bars #3 was adapted from DELISH. The pineapple curd on these bars is what makes them SO SO good. Your very first bite will transport you right onto the beach with a piña colada in hand.
Yields: 16 servings
Prep Time: 0 hours 20 mins
Total Time: 4 hours 30 mins
CRUST
12 graham crackers – 1 1/2 cup finely ground crumbs
1/4 cup granulated sugar 6 tablespoons butter, melted
1/4 teaspoon kosher salt
Preheat oven to 325°.
Line a 9″ square baking pan with parchment paper, leaving an overhang on two sides. I like to use my square springform pan.
In a medium bowl, combine graham crackers with sugar, melted butter, and salt.
Transfer to prepared pan, and gently press in to make an even crust.
Bake until lightly golden, about 12 minutes.
Let cool on a wire rack while making the filling.
FILLING
2 (8-oz.) blocks cream cheese, room temperature
1/2 cup granulated sugar
1 cup coconut Thai Kitchen coconut milk
3 LARGE eggs
1/4 teaspoon kosher salt
3/4 cup sweetened coconut flakes
- In a large bowl, beat cream cheese with sugar until light and fluffy, 2 minutes.
- Beat in coconut milk, eggs, and salt until smooth.
- Stir in coconut flakes.
- Pour mixture over crust and bake until just set, about 45 minutes.
- Cool completely in pan.
- Cover with plastic wrap and refrigerate until well chilled, at least 2 hours.
PINEAPPLE CURD
1 cup granulated sugar
9 large egg yolks
1 cup canned pineapple juice
1/4 teaspoon kosher salt
10 tablespoons butter, cut into 1/2″ pieces
- In a medium saucepan, whisk together sugar and egg yolks, then whisk in pineapple juice and salt.
- Add butter and place over medium heat.
- Cook pineapple mixture, stirring constantly and scraping the bottom and sides of the pans, until the butter melts and mixture is thick enough to coat the back of a spoon, about 9 minutes.
- Remove from heat and strain through a fine-mesh sieve into a medium heatproof bowl.
- Refrigerate until very cold, at least 1 hour.
ASSEMBLY
2 cups whipped cream topping
3/4 cup toasted sweetened coconut flakes
16 maraschino cherries with stems
- Spread cooled pineapple mixture evenly over cooled bars and spread whipped cream on top.
- Sprinkle with toasted coconut and keep chilled until ready to serve.
- Use parchment paper overhang to lift cheesecake out of pan or remove ring if using springform pan.
- Cut into 16 squares.
- Top each square with a maraschino cherry before serving.
CHICKEN CORDON BLEU MEATBALL PASTA BAKE serves 6-8 adapted from 
