Piña Colada Cheesecake

A rich and creamy cheesecake filling infused with cream of coconut and pineapple chunks makes this piña colada cheesecake a pure delight that will transport you to the tropics in no time!

Piña Colada Cheesecake

What do you do when the temperature goes from a sunny 52 degrees to 18 degrees in the span of two days? You make a piña colada cheesecake and dream of the days you spent in the tropics. That my friend is how this cheesecake came about. I am in need of some serious warmth therapy and I created it myself. It worked…for as long as the cheesecake lasted.

Piña Colada Cheesecake

This month, I joined a new food group with some blogging friends called Mystery Dish. Have you guys ever seen the cooking show Chopped? I love that show! If you don’t know what I’m talking about, it’s a cooking competition where the contestants are given a basket of mystery ingredients and are required to make a dish using these ingredients. Well Mystery dish is pretty much the same idea. Each month, random ingredients are selected by a host and group members are required to use 2-3 of these ingredients to create a unique recipe. And at the end of the month, we all reveal our creations. Amazing right?

This month’s ingredients were chosen by our host, Christine over at I Dig Pinterest, and they were:

  • Mushrooms
  • Pork
  • Spinach
  • Cream Cheese
  • Pineapple
  • Butterscotch chips
  • Macadamia nuts
  • Sriracha
  • Ritz Crackers
  • Tortillas

Initially, I was totally going to go a savory route because I’ve been eating Sriracha like it’s my job lately but then one day the boy mentioned how he wished we were back in Jamaica and enjoying piña colada on the beach again. And that just lit the fire under the creation of this cheesecake. Of course the winter blues did not help either :p For the piña colada cheesecake, I used three from the above ingredients; cream cheese, pineapple, and macadamia nuts.

PINA COLADA CHEESECAKE

Let us break down this piña colada cheesecake because there are so many delicious layers that they each need special mention. Starting with the crust which is a combination of shortbread cookies, coconut flakes and macadamia nuts for added crunch. Yes I’m obsessed with nuts in my crust these days, I can’t help it. (See this peanut butter pie and blood orange torte). Ok so we have a crust that’s boasting of coconut and macadamia nuts, now on to the filling. I made a traditional rich and creamy cheesecake filling infused with cream of coconut and pineapple chunks making this a pure delight. To top it all off, the cheesecake is covered with a pineapple glaze and toasted coconut. Tell me you are not smelling the ocean already and seeing yourself holding that piña colada in your hand. I know I am!

PINA COLADA CHEESECAKE

 Here’s what everyone else in the group made! Be sure to check them out :) Thank you Allie and Mystery Dish ladies for inviting me to join this fun adventure. I can’t wait to see what next month’s ingredients are!

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1. Grilled Pineapple with Nutella and Macadamia Nuts by Joyful Healthy Eats 2. Hummingbird Cake by Baking a Moment 3. Three-Cheese Spinach Squares by The Well Floured Kitchen 4. Easy Pesto Pita Bread Pizzas by Yummy Healthy Easy 5. Minty Pea Prosciutto Toast by Chez CateyLou 6. Pina Colada Cheesecake by Blahnik Baker 7. Chocolate Banana Cheesecake Chimichangas by Culinary Couture 8. Pork with Pineapple Fried Rice by I Want Crazy 9. Tropical Green Smoothie by The Dessert Chronicles 10. Spicy Chicken, Spinach and Corn Enchiladas by The Pajama Chef 11. Pineapple Drop Cookies by I Dig Pinterest

 

Piña Colada Cheesecake
 
Prep time
Cook time
Total time
 
A rich and creamy cheesecake filling infused with cream of coconut and pineapple chunks makes this piña colada cheesecake a pure delight that will transport you to the tropics in no time!
Author:
Recipe type: Dessert
Yield: 1 9-inch cheesecake
INGREDIENTS
For Crust
  • 1 ¾ cup shortbread cookie crumbs (about 15-20 cookies)
  • 1 cup coconut flakes, toasted
  • ½ cup macadamia nuts, toasted
  • 4 tablespoons unsalted butter, melted
For Filling
  • 24 ounces (3 packages) cream cheese, softened
  • ½ cup granulated sugar
  • 3 eggs
  • ¾ cup cream of coconut
  • ¼ cup Caribbean Rum with Coconut liqueur (I used Malibu. You can use any rum)
  • 3 tablespoons milk
  • Zest from one orange
  • 2 teaspoons coconut extract, optional (only for a more intense coconut flavor)
  • 1 can (8 ounces) crushed pineapple, juice drained and reserved
For Topping
  • ½ cup reserved pineapple juice
  • 2 teaspoons cornstarch
  • ¼ cup sugar
  • Garnishes: 1 can (8oz) pineapple chunks, toasted coconut flakes
DIRECTIONS
  1. Preheat oven to 325 degrees. Lightly grease a 9-inch springform pan and place on a baking sheet. (You can securely wrap your pan with a double thickness of foil. I have a leak proof pan and skip this step.)
  2. 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 ½ inch up the sides of pan. Bake until set and lightly browned, about 8-10 minutes. Let cool on wire rack.
  3. 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 until well after each addition. Beat in the cream of coconut, rum, milk, zest and coconut extract. Mix until blended. Fold in crushed pineapple. Pour mixture into prepared crust.
  4. Bake cheesecake at 325 degrees F until edge is set and center still jiggles slightly, about 1 hour and 15 minutes. (Note: I did not use a water bath and my cheesecake baked just fine. If you would like to use a water bath, wrap your cheesecake pan with double foil and place pan in a large baking pan and add about 1 inch of hot water to larger pan). Turn off oven and open door. Let cheesecake remain in oven for 30 minutes.
  5. Remove from oven and let cool in pan on a wire rack for 30 minutes. Refrigerate overnight.
  6. To make topping: In a small saucepan, combine the reserved pineapple juice, cornstarch, sugar and two tablespoons water. Cook over medium heat stirring constantly until it boils. Boil for 1 minute until it slightly thickens. Cool for about 20 minutes at room temperature.
  7. When ready to serve, spread glaze over the top of cheesecake. Top with pineapple chunks and toasted coconut.
  8. Store leftovers refrigerated.

 

Comments

  1. Krista @ Joyful Healthy Eats says

    Pina Coladas are definitely one of my favorite drinks to have on vacation by the pool. It just screams, relax!! Love that you turned it into a cheesecake cuz holy moly does it sound good right now. It looks super creamy and I’m pretty sure I could devour it myself. Great job on your 1st mystery dish post girl, and welcome to the “club”. :) hehe.. we’re pretty stoked to have you. Pinned. :)

  2. Dani says

    You’re doing this girl proud!!! SOOOOOOOOO glad you joined Mystery Dish! Excellent recipe to kick off your amazing journey of “what on earth am I going to make with THESE?” (Trust me, that moment will happen.)
    I love the nuts in the crust idea, and the coconut! I can easily see myself floating my thoughts out to Jamaica while eating this :-)

    • Zainab Mansaray says

      Dani, thank you very much Dani! I’m so glad you think I am doing you proud. I love being a part of Mystery Dish. It’s so much fun. I definitely had the ” What should I make” moment to start but thankfully pineapples came to the rescue!!

  3. Rebecca @ Dorm Room Baker says

    Is it bad if I admit that I watch Chopped semi religiously? Haha, anyway though this is a really awesome use of the ingredients! I could also definitely use some of that warmth therapy you were talking about and pina colada cheesecake sounds like an awesome way to get some! Definitely pinning.

    • Zainab Mansaray says

      It is so not bad at all!! I watch it too religiously and watch reruns all the time. Just love it. Ok so this is bad…sometimes I send my husband to the store to pick up random ingredients and I use them to make dinner in “Chopped” style!!

  4. Stacy | Wicked Good Kitchen says

    Oh, girl! Adding mac nuts and coconut to cookie crumbs in the crust for a tropical cheesecake is the only way to go! Ever since enjoying cheesecake and Key lime pie this way, I have never gone back. (Even my Key Lime Margarita Cheesecake Cake has this ‘crunch’ on the side of the cake.) Love the filling, too! A job well done with your Mystery Dish group. BRAVO! :)

    • Zainab Mansaray says

      Key lime pie this way? Oh my!! I am heading over now to search your index for that recipe!! Thanks Stacy :)

    • Zainab Mansaray says

      It’s been a roller coaster. One week 50s and the next 20s. Now it’s snowing non-stop! But just means I’m bundled up inside all day :) Thanks my friend!!

  5. Jess says

    Wow, this is amazing Zainab! Pina reminds me so much of my last holiday to Mallorca in the Summer- must try this cheesecake. Perfect to make especially when it’s super cold and rainy outside! :)

  6. Mary Frances says

    Pineapple always makes my tastebuds happy! And the creamy filling in cheesecake gets me every.single.time. I’m all over this tropical twist – dreams of sunshine are coming my way!

  7. Tina @ Tina's Chic Corner says

    I’m in love with this cheesecake! I just need a beach and I’ll be all set. :) Brilliant idea to incorporate these flavors into a cheesecake. I think it would be the hit of a BBQ (but of course would happily eat it any of the 365 days a year)!

  8. Allie | Baking a Moment says

    I love that you and I chose the same three ingredients from the list (great minds…!). And I love how you totally threw yourself into the challenge by using the ingredients in so many different ways and forms! This cheesecake looks so creamy-delish, and your gorgeous photos have me wanting to reach through the screen for a bite! Welcome, welcome, welcome to the group, I’m so happy to have you joining us!

    • Zainab Mansaray says

      I know!! I love it :) We think alike! Thank you so much for inviting me to this group!! It’s been so much fun and I can’t wait for more months.

  9. Laura says

    Um yum!!! I think this soul probably be super delicious to dive into while watching a Friday nights’ grey’s!!! ;p

    You’re so talented!!! I’d love to watch you live on a show like chopped (my ultimate fave cooking show btw!)… I know not only would you win, but you’d be hilarious and very entertaining! ;)

    • Zainab Mansaray says

      Thank you thank you Laura!! I am glad you left this comment before I came over otherwise the last two pieces would have been gone. JJ did a number on this cheesecake.

      PS: Do you remember you introduced me to chopped way back in first year?? Gosh it was so long ago in that jefferson apartment :)

  10. Mimi @ Culinary Couture says

    Okay seriously, this is the most gorgeous cheesecake ever. And using coconut flakes and macadamia nuts in the crust? BRILLIANCE. SHEER BRILLIANCE. I’m not a big fan of pina colada but I would be all over this cheesecake in an instant!

  11. Nancy @ gottagetbaked says

    Damn! I wish I were sitting on a beach right now, pina colada in hand. For now I’ll have to drool over this perfect, creamy, luscious cheesecake and fantasize about being somewhere tropical. This is beautiful, Zainab. You combined all the secret ingredients perfectly.

    • Zainab Mansaray says

      Oh Nancy me too! Wouldn’t it be nice if we got together on a beach somewhere with some coladas?? Boy this winter has been long.

  12. Beth @ bethcakes says

    Ummm, yes. I would like a big ole slice of this cheesecake. Definitely wishing the weather would warm up! Is it weird that I could probably eat the crust alone and be happy? Of course it would be a thousand times better with the rest of the cheesecake too. :)

    • Zainab Mansaray says

      Oh it is not weird Beth!! There was lots of leftover of crust and I just dug in with a spoon. Thanks Beth!!

  13. Samina | The Cupcake Confession says

    OH MY GOD!!!!!!!!!!!!!!!!! I feel like I’ve landed in the tropics already and if just looking at these photos as had this effect on me, it only makes me wonder what’ll happen when I make these!!!!!!!!!!! They look soooooooooooooooooooo good Zainab!!!!!!!!!!!!!!!!!!!!!!!!!! That slice of cheesecake topped with those pineapples and coconut flakes …. I…just..can’t! Need to make this NOW!!!!!!!!!!!!!!

  14. marcie says

    I watch Chopped religiously — I love it! That sounds like a lot of fun creating a dish from chosen ingredients, and boy, did you ever come up with one beautiful cheesecake! I love those flavors, and I need to try this ASAP! :)

  15. Alyssa @ My Sequined Life says

    Pina coladas + cheesecake just might be one of the best pairings I’ve heard of in a LONG time. The crust looks fantastic and I bet it tastes divine with the toasted macadamia nuts. Trying to justify making this on a regular ‘ol Sunday…it looks too good to wait for an occasion! :)

  16. Emily Smith // The Best of this Life says

    Wow. Just wow Zainab! This cheesecake looks incredible. I love pina coladas so much, I can’t even imagine how good a pina colada cheesecake would be!!!! For the most part, I don’t have any dairy in my diet….however, when if I’m going to it’s to enjoy a dessert like THIS!!! xox

  17. Laura Dembowski says

    What a masterpiece of a cheesecake! I’ll take 52 degrees even if it is just for a day. We have seriously not had a nice day since October. Oh, and I need to bust open my bottle of sriracha and try it.

  18. Jelli says

    This looks fantastic, Zainab! I love piña coladas and cheesecake. Adding macadamia nuts and coconut to the crust sounds delicious. I think I’d be happy to make that crust on it’s own. Yummy!

  19. Kelly says

    This looks stunning Zainab! Pina Colada always reminds me of a tropical beach and enjoying a slice of this heavenly cheesecake sounds like the perfect way to escape from the cold weather:) I love the sound of the crunchy crust – you did an amazing job with the ingredients you were given – love this!!!

  20. Joanne says

    Tragically, the.boy and I have ZERO money with which to go on vacation…but I will happily eat this cheesecake and pretend! It is quite the masterpiece!

    • Zainab Mansaray says

      Hi Kelly! Thanks for the sweet comment. You can exclude the alcohol and you will have not have to substitute anything for it. If you want a more coconut-y flavor, you could add a little bit more cream of coconut in the alcohol’s place, but it is not necessary. The cream cheese is still soft and creamy! I made a PG-13 version myself for my nieces and I did not notice the absence of rum. Let me know how it turns out for you!

  21. Mari says

    This is really one of the best baked cheesecakes EVER. I’ve made it quite a few times since it was published, and haven’t had a review yet that wasn’t a complete rave. Thanks so much, what a great combination :)

    • Zainab Mansaray says

      Thank you very much Mari for stopping by again. I’m so glad to hear that everyone loves this cheesecake. It is pretty popular around my house too. Glad it continues to be a hit. Have a great weekend!

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