Piña Colada Cheesecake

Piña Colada Cheesecake

This piña colada cheesecake recipe combines the pineapple, rum, and coconut flavors of your favorite cocktail into a dessert that everyone will love.

Preparation Time
30 mins
Cooking Time
10 mins
Total Time
40 mins
Calories
620 Calories

Recipe Instructions

Step 1
Combine vanilla wafer crumbs, 1 cup coconut, and melted butter in a medium bowl. Mix until evenly moistened; press into the bottom and sides of a 9-inch springform pan. Chill.
Step 2
Pour juice into a small saucepan; sprinkle gelatin over juice and let stand until gelatin softened, 5 minutes. Cook and stir over medium heat until gelatin dissolved. Remove from heat; set aside.
Step 3
Beat cream cheese and 3/4 cup sugar with an electric mixer in a large bowl until smooth. Beat in gelatin mixture until well blended. Beat in rum and coconut extract until smooth and blended; gently fold in whipped topping. Spoon into the prepared crust. Chill until set, 6 hours or overnight.
Step 4
Combine undrained pineapple, remaining 2 tablespoons sugar, and cornstarch in a small saucepan over medium heat; cook and stir until mixture boils and slightly thickens. Chill. Spoon pineapple mixture over top of cheesecake before serving. Garnish with remaining 1 teaspoon coconut.

Ingredients

  • 1 tablespoon cornstarch
  • 3 (8 ounce) packages cream cheese, softened
  • 1 cup flaked coconut, toasted
  • 2 tablespoons sugar
  • 1 (.25 ounce) envelope unflavored gelatin
  • 1 (6 ounce) can DOLE® Pineapple Juice
  • 2 cups frozen non-dairy whipped topping, thawed
  • 1 (20 ounce) can DOLE® Crushed Pineapple
  • 1 teaspoon Toasted flaked coconut
  • 0.5 cup butter or margarine, melted
  • 0.75 cup sugar
  • 1.25 cups vanilla wafer crumbs
  • 0.25 cup dark Jamaican rum*
  • 0.75 teaspoon coconut or vanilla extract

Categories

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