Pina Colada Cheesecake Recipe
Welcome to the tropical paradise of desserts with this Pina Colada Cheesecake recipe, brought to you by Love With Recipes. Indulge your taste buds with a luscious, creamy cheesecake that beautifully captures the essence of the classic piña colada cocktail. With its delightful combination of cream cheese, pineapple, and a hint of white rum, this cheesecake is perfect for any occasion, whether you’re celebrating a special event or simply treating yourself to a sweet escape.
Recipe Overview
- Total Time: 1 hour
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Servings: 10
- Category: Dessert, Cheesecake
- Keywords: Dessert, Hawaiian, New Zealand, < 60 Mins, Oven
Description
This delectable Pina Colada Cheesecake features a buttery crust that serves as the perfect foundation for a rich and creamy filling, accented by the tropical flavors of pineapple and coconut. The final touch of meringue, adorned with fresh pineapple wedges and maraschino cherries, transforms this cheesecake into a stunning centerpiece that will impress your guests.
Ingredients
| Quantity | Ingredient |
|---|---|
| 1/3 cup | Butter |
| 1 3/4 cups | Cream Cheese |
| 16 oz | Sour Cream |
| 2/3 cup | Plain Yogurt |
| 2 | Eggs |
| 2/3 cup | White Sugar |
| 1/3 cup | All-Purpose Flour |
| 1 | White Rum |
| 3 | Pineapple Rings |
| 1/3 cup | Maraschino Cherries |
| 1 | Additional White Sugar |
| 6 | Chopped Maraschino Cherries |
| 1/4 cup | Shredded Coconut |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 379.3 |
| Total Fat | 27.4 g |
| Saturated Fat | 17.1 g |
| Cholesterol | 117.3 mg |
| Sodium | 223.7 mg |
| Total Carbohydrates | 24.3 g |
| Dietary Fiber | 1 g |
| Sugars | 19.9 g |
| Protein | 7 g |
Instructions
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Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This temperature will ensure even baking and help your cheesecake set properly.
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Prepare the Springform Pan: Take a 9-inch springform pan and grease it generously. This will prevent the cheesecake from sticking to the sides, making it easier to remove once baked.
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Make the Crust: In a small saucepan, melt the butter over low heat, then remove from heat. Once melted, add in your choice of graham cracker crumbs (or any preferred cookie crumbs) and stir until well combined. Press this mixture firmly into the bottom of the prepared pan, creating an even layer. Set aside while you prepare the filling.
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Prepare the Filling: In a large mixing bowl, beat the cream cheese using an electric mixer on medium speed until it becomes soft and smooth. Add in the sour cream and plain yogurt, mixing until fully incorporated.
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Add Eggs and Sugar: With the mixer running, add the eggs one at a time, ensuring each one is well mixed before adding the next. Then, gradually beat in the white sugar and all-purpose flour until the mixture is smooth.
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Incorporate Coconut and Rum: Stir in the creamed coconut and white rum, blending until just combined.
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Prepare the Pineapple: Take three of the pineapple rings and cut them into even-sized pieces. Gently fold these pieces into the cream cheese mixture, along with six chopped maraschino cherries, ensuring they are evenly distributed throughout the filling.
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Combine and Bake: Spoon the cream cheese filling into the prepared crust, spreading it out evenly. Bake in the preheated oven for approximately 45 minutes, or until the cheesecake is set and a bit firm in the center.
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Make the Topping: While the cheesecake is baking, prepare the meringue topping. In a clean mixing bowl, beat the egg whites until soft peaks begin to form. Gradually add the additional white sugar, continuing to beat until stiff peaks form.
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Add Coconut to Meringue: Gently fold the shredded coconut into the beaten egg whites until well combined.
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Top the Cheesecake: Once the cheesecake is done baking, remove it from the oven and mound the meringue mixture over the top, spreading it out to cover the cheesecake completely.
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Decorate with Pineapple and Cherries: Cut the remaining pineapple rings into wedges and dot the top of the meringue with these wedges and additional maraschino cherries for a vibrant touch.
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Final Bake: Return the cheesecake to the oven and bake for an additional 8 to 12 minutes, or until the meringue is golden brown and lightly toasted. Keep a close eye on it to prevent burning.
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Cool and Serve: Once baked, remove the cheesecake from the oven and allow it to cool to room temperature. Once cooled, refrigerate it for at least 2 hours (or overnight) to set properly before slicing and serving.
Serving Suggestions
Serve this tropical cheesecake chilled, garnished with a sprinkle of shredded coconut or additional pineapple and cherries. Pair it with a dollop of whipped cream for an extra touch of indulgence. This Pina Colada Cheesecake is perfect for summer gatherings, birthdays, or any celebration where a little taste of the tropics is desired.
Indulge in the delightful flavors of the tropics with this luscious Pina Colada Cheesecake, an unforgettable dessert that brings sunshine to any table. Enjoy making and sharing this recipe from Love With Recipes!
