Pina Colada Cheesecake With Coco-Nut Crust 🍍🥥

Description:

Indulge in the sumptuous delight of this exquisite Pina Colada Cheesecake with a Coco-Nut Crust! Crafted with a tropical flair, this dessert is a perfect blend of creamy cheesecake and refreshing pineapple, reminiscent of the flavors of paradise. Originally created in 1985, it has stood the test of time as the ultimate dessert choice for any occasion, be it a potluck, a spring soirée, a summer barbecue, or a cozy winter gathering.

Cooking Time:

Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 40 minutes

Nutritional Information (per serving):

Calories: 924
Fat Content: 71g
Saturated Fat Content: 40g
Cholesterol Content: 270.2mg
Sodium Content: 497.2mg
Carbohydrate Content: 56.1g
Fiber Content: 1.9g
Sugar Content: 50.3g
Protein Content: 16g

Ingredients:

For the Coco-Nut Crust:

1 1/2 – 2 cups butter
1 cup flaked coconut
1 cup brazil nuts
1/4 cup sugar

For the Cheesecake Filling:

2 1/4 cups cream cheese
3/4 cup sour cream
1/3 cup sugar
1/4 cup eggs (approximately 4 large eggs)
1 1/2 cups fresh pineapple, crushed
1/4 cup reserved pineapple juice
2 tablespoons liqueur (optional)

Optional Garnish:

Fresh pineapple slices

Instructions:

Coco-Nut Crust:

Prepare the Crust: In a medium bowl, stir together the flaked coconut, brazil nuts, and sugar until well combined.
Coat the Pan: Evenly coat the bottom and sides of a 9-inch springform pan with unmelted butter.
Prepare Nut Mixture: Drizzle melted butter over the nut mixture and toss vigorously with a fork until slightly darkened and uniform.
Press Mixture: Press the nut mixture evenly onto the bottom and sides of the prepared pan. Refrigerate for 5 minutes.
Bake the Crust: Bake the crust in a preheated oven at 350°F (175°C) for 7 minutes. Allow it to cool on a wire rack to room temperature before filling, approximately 30 minutes.

Cheesecake Filling:

Prepare Filling: Cut the cream cheese into 1-inch cubes and place them in a large mixer bowl. Beat at medium speed until completely smooth, scraping down the sides of the bowl as needed.
Incorporate Pineapple: Gradually add the crushed pineapple while continuing to beat. Then, gradually beat in the reserved pineapple juice and liqueur until blended, scraping down the sides of the bowl as needed.
Add Sour Cream: Add the sour cream to the cheese mixture and beat at medium speed until blended.
Incorporate Sugar: Slowly add the sugar to the mixture, beating until it’s fully absorbed, and scraping down the sides of the bowl as needed.
Add Eggs: Add the eggs, about 1/4 cup at a time, beating well and scraping down the sides of the bowl after each addition. The batter will be thin.
Pour Batter: Pour the batter into the baked and cooled coconut crust, gently rotating the pan several quarter turns to settle the batter.
Bake the Cheesecake: Bake the cheesecake in the preheated oven at 350°F (175°C) until the sides are set 2 1/2 inches in from the edges and the center is still pudding-like, approximately 60 to 65 minutes for a creamy center. For a firmer center, bake for an additional 10 minutes (the cake may crack at the sides).
Cooling: Transfer the pan to a wire rack away from drafts and let it cool undisturbed until the sides and bottom of the pan are completely cooled to room temperature.
Chill: Once cooled, remove the sides of the pan and refrigerate the cheesecake uncovered overnight or for at least 8 hours.
Optional Garnish: Just before serving, garnish the cheesecake with pineapple slices arranged around the top border.

Serving:

Serve chilled and enjoy the tropical paradise flavors of this Pina Colada Cheesecake with Coco-Nut Crust. Perfect for any occasion, this dessert is sure to delight your taste buds and transport you to a sunny beach getaway with each creamy bite! 🏝️🍰