I love pina colada anything! This was the very first cheesecake I ever made, all the way back in 1996! I remember because I failed about 3 times! But I did, finally, get it right. This is a rich and creamy cheesecake with little bits of pineapple all through it! And here's the recipe!
You'll Need:
For the crust:
1 3/4 cup shortbread cookie crumbs (about 15-20 cookies)
1 cup coconut flakes, toasted
1/2 cup macadamia nuts, toasted
4 tablespoons unsalted butter, melted
For the filling:
24 ounces (3 packages) cream cheese, softened
1/2 cup granulated sugar
3 large eggs
3/4 cup cream of coconut (Not coconut milk!)
1/4 cup Caribbean rum with Coconut liqueur
3 tablespoons milk
zest from one orange
2 teaspoons coconut extract
1 can (8 ounces) crushed pineapple, juice drained and reserved
Topping:
1/2 cup reserved pineapple juice
2 teaspoons cornstarch
1/4 cup granulated sugar
Garnishes:
1 can (8 ounces) pineapple chunks, toasted coconut flakes
Instructions:
Preheat oven to 325 degrees. Lightly grease a 9 inch springform pan and place on a baking sheet.
Wrap the bottom of your springform pan with aluminum foil. Use 2 pieces if you need to ensure that you can wrap the foil up the sides of the pan about 2 inches.
In the bowl of a food processor, combine cookie crumbs, coconut flakes and nuts. Pulse until finely ground, about 1 minute. Drizzle in butter over crumbs and mix until moist and wet. Press the crust mixture into bottom and 1 1/2 inches up the sides of pan. Bake 8-10 minutes or until lightly browned. Let cool for about 10 minutes.
In the bowl of an electric mixer, beat the cream cheese and sugar on medium speed until fluffy, about 3 minutes. Add in eggs, one at a time and beat well after each addition. Mix in the cream of coconut, rum, milk, zest and coconut extract. Mix until blended. Fold in crushed pineapple. Pour mixture into prepared crust.
Bake cheesecake at 325 degrees F until edge is set and center still juggles slightly, about 1 hour and 15 minutes. (Note: You can cook your cheesecake in a water bath if you prefer, but it's not necessary.) Turn off oven and open door. Let cheesecake remain in oven for at least 30 minutes to an hour.
Remove from oven and let cool in pan on a wire rack.
To make toppings: In a small saucepan, combine the reserved pineapple juice, cornstarch, sugar and two tablespoons water. Cook over medium high heat stirring constantly until it boils. Boil for 1 minute until it slightly thickens. Cool for about 20 minutes at room temperature.
When ready to serve, spread glaze over the top of cheesecake. Top with pineapple chunks and toasted coconut.
Store leftovers in the refrigerator. Enjoy!!
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