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

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

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.