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Piña Colada Cheesecake

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A rich, tropical cheesecake flavored like a classic piña colada — coconut and rum-infused cream cheese baked in a water bath and topped with a sweet pineapple glaze.

Ingredients

  • Crust: 2 cups graham cracker crumbs
  • Crust: 1/3 cup granulated sugar
  • Crust: 1/2 cup unsweetened shredded coconut (optional)
  • Crust: 6 tablespoons unsalted butter, melted
  • Filling: 3 (8 oz) packages cream cheese, softened (24 oz total)
  • Filling: 1 cup granulated sugar
  • Filling: 1 tablespoon cornstarch
  • Filling: 3 large eggs
  • Filling: 3/4 cup canned coconut milk solids (chilled and scooped)
  • Filling: 2 tablespoons dark or light rum (optional)
  • Filling: 1/2 teaspoon coconut extract
  • Filling: 1/4 teaspoon salt
  • Pineapple Topping: 2 cups crushed pineapple, well drained
  • Pineapple Topping: 1/4 cup granulated sugar
  • Pineapple Topping: 2 tablespoons pineapple juice
  • Pineapple Topping: 1 tablespoon cornstarch

Instructions

  1. Preheat oven to 325°F (163°C). Prepare a 9- or 10-inch springform pan by wrapping the outside with aluminum foil for a water bath and spray the inside lightly with nonstick spray.
  2. Make crust: Combine graham cracker crumbs, 1/3 cup sugar, shredded coconut (if using) and melted butter in a bowl until evenly moistened; press firmly into the bottom of the springform pan. Chill while preparing filling.
  3. Prepare coconut milk: Refrigerate a can of full-fat coconut milk overnight; invert and pour off the liquid, then scoop out about 3/4 cup of the chilled solid coconut cream and gently warm to a soft consistency so it can be whisked smooth.
  4. Make filling: In a large bowl, beat the softened cream cheese until smooth. In a separate small bowl whisk together 1 cup sugar and 1 tablespoon cornstarch until no lumps remain, then add to the cream cheese and beat until combined.
  5. Add eggs: Add the eggs one at a time, beating after each until incorporated.
  6. Add remaining filling ingredients: Add the warmed coconut cream, rum, coconut extract and salt; mix until smooth and uniform. Do not overbeat.
  7. Assemble and bake in water bath: Pour filling over chilled crust in springform pan. Place the springform pan inside a larger pan and pour hot water into the outer pan to come about halfway up the side of the springform. Bake for 60 minutes, or until center reaches about 160°F (71°C) and is mostly set.
  8. Rest in oven: Turn off oven and leave cheesecake inside with the door closed for 60 minutes to finish setting; then remove from oven and cool on a wire rack.
  9. Chill: Run a knife around the edge to prevent cracking, cool completely, then refrigerate covered for at least 4 hours or overnight.
  10. Make pineapple topping: Drain crushed pineapple well. In a small saucepan combine the drained pineapple, 1/4 cup sugar and 2 tablespoons pineapple juice and heat until sugar melts.
  11. Thicken topping: In a small bowl whisk 1 tablespoon cornstarch with 2 tablespoons pineapple juice until smooth, then whisk into the hot pineapple mixture and cook, stirring, until thickened and translucent. Remove from heat and cool to room temperature.
  12. Serve: Unmold chilled cheesecake, spoon the cooled pineapple topping over the cake and slice to serve.

Notes

1) Refrigerate coconut milk overnight to separate solids for the coconut cream; save the liquid for smoothies. 2) Use a water bath and gentle oven resting to minimize cracking. 3) For a nonalcoholic version omit rum and add extra pineapple or a splash of rum extract.

Nutrition

Find it online: https://www.receipster.com/key-lime-pie-cheesecake-pina-colada/

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