Piña Colada Cheesecake
Piña colada cheesecake is a pure delight that will transport you to the tropics in no time! A rich, creamy cheesecake filling, infused with cream of coconut and pineapple chunks make this dessert extra special.
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 warm therapy and I created it myself. It worked… for as long as the cheesecake lasted.
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 those 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 at least 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
Because I’ve been eating Sriracha like it’s my job lately, initially, I was going to go a savory route. But then one day, the boy mentioned how he wished we were back in Jamaica, enjoying piña coladas 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!
For the piña colada cheesecake, I used three ingredients from the list; cream cheese, pineapple, and macadamia nuts.
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. If you like, you can add in some rum to the filling as well.
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!
If you love coconut you’ll love my coconut cheesecake too!
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!
Enjoy the Piña Colada Cheesecake recipe.
Piña Colada Cheesecake
Piña colada cheesecake is a pure delight that will transport you to the tropics in no time! A rich, creamy cheesecake filling, infused with cream of coconut and pineapple chunks make this dessert extra special.
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 large eggs
- ¾ cup cream of coconut (NOT coconut milk)
- 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
Toppings:
- ½ cup reserved pineapple juice
- 2 teaspoons cornstarch
- ¼ cup granulated sugar
- Garnishes: 1 can (8oz) pineapple chunks, toasted coconut flakes
Instructions
- 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.)
- 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.
- 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.
- 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 at least 30 minutes to an hour.
- Remove from oven and let cool in pan on a wire rack for at least 30 minutes. Refrigerate overnight.
- 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.
- When ready to serve, spread glaze over the top of cheesecake. Top with pineapple chunks and toasted coconut.
- Store leftovers refrigerated.
I just want to drop everything I’m doing and start baking this cheesecake. Lol
Thank you Chichi!
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. 🙂
Thank you Krista!! I am so excited that I joined you guys 🙂 Thanks for having me! Hope you are having a great weekend.
Oh my goodness, talk about an perfectly indulgent dessert! Cheesecake is my favorite and I’m loving your spin on it. It’s gorgeous too!
Thank you Christine!! You picked great ingredients this month and I couldn’t help myself!!
That sounds like such a fun group! And what a unique and delicious looking cheesecake! I am praying for warmer weather soon too!
I am so looking forward to the warmth too!
This just looks so incredibly amazing! I’m pining and sharing this today!
ang
Thank you Ang!
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 🙂
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!!
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.
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!!
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! 🙂
Key lime pie this way? Oh my!! I am heading over now to search your index for that recipe!! Thanks Stacy 🙂
I might seriously dub you the queen of cheesecakes. I have wanted to make a new one but I need to figure out what. Gosh this is so gorgeous!
Hehehe thanks Jocelyn!! I wish I could carry that weight 🙂
Oh WOW! This cheesecake looks divine! I feel ya about this weather. Such a drastic change within a day. Like you, I’m so ready for the warmth and this cake makes me feel that already.
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!!
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! 🙂
Thanks Jess!! It warms up the apartment and makes you feel like the tropics. Two in one!!
Love all that crusty goodness!
Thanks Shikha!!
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!
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)!
Yes!! A beach and an umbrella will make it all perfect 🙂 Thanks Tina!!
Piña Colada always remind me of that song. And then it gets in my head and I cannot stop thinking about it for days 🙂
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!
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.
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! 😉
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 🙂
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!
Thanks Mimi!! The nuts really added to the greatness here.
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.
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.
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. 🙂
Oh it is not weird Beth!! There was lots of leftover of crust and I just dug in with a spoon. Thanks Beth!!
This cheesecake looks so thick and beautiful! I love that it’s such a summer theme – cheesecake is my favourite dessert!
I am sooo happy that you joined Mystery Dish! It is totally like Chopped! This cheesecake is putting me in a tropical mood on this FREEZING day. It looks amazing!! I love Pina Coladas!
This cheesecake is perfection! I love everything about this cheesecake… I need to make this, like right away! A pina colada and a cheesecake are right up my alley!
Thanks Renee!!
This sounds delicious! I love pina colada and I imagine it is amazing in cheesecake form. Pinned!
Thanks Lindsay!!
Seriously Zainab! The stuff you come up with amazes me! This looks absolutely delicious and I need a piece of this to help me get over the cold Minnesota winter 🙂 Pina Coladas are my favorite!
It looks so good! Also I’m a Chopped fan, that group sounds like a lot of fun.
Oh, I’m pinning this!
Wow! Cheesecake with rum! Looks and sounds so good, I am sure I would love it.
My sister went to Maui yesterday and I am so envious. I think I am going to have to make this cake just so I can feel a little of the island life right here at home! YUMM!!
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!!!!!!!!!!!!!!
pina colada cheesecake?!? whoa girl! so glad you could join us this month. this sounds amazing!
Thanks Sarah!!
The temperature fluctuations are throwing me for a loop! I need some warmth therapy ASAP! That recipe group sounds so fun! Love your creation, get in my belly cheesecake!
This recipe looks so delicious! The ingredients look wonderful combining great flavors to create a great dessert. Thanks for sharing!
Thanks Jodee!
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! 🙂
Such a beautiful, tropical and refreshing cheesecake! I can only imagine how amazing it must taste.
Thanks Ashley!!
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! 🙂
Thank you Alyssa! No occasion is needed. I justified it by the miserable winter lol!
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
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.
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!
Thanks Jelli!!
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!!!
Thank you Kelly!! Hope you have a great week…hopefully baby arrives!!
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!
Wow! This looks amazing! I would love to have a slice and close my eyes and pretend it’s not snowing and -10 degrees out! Pinned! Yum:)
Piña colada AND cheesecake?? Let me love you for making this! It sounds beyond fabulous and the texture is flawless. Ahhh I want a huge piece in my mouth as soon as possible!
Ohhhh my heavens – yes, please. This looks delicious {as always} Zainab! Thanks so much for sharing this at our Best Of The Weekend party1 I’ve pinned it to our party board and will be pinning again this week. Have a great week! xo
Hey from Arts & Crackers! This sounds really goodddd!! Thanks for the recipe!
Wow, your photography is GORGEOUS! This looks amazing!
Do you have any suggestions for what I might use in place of the rum for a alcohol free version?
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!
That is gorgeous, Zainab! I love coconut and cheesecake, and the pineapple is icing on the cake (so to speak). I would love to have a big slice right now!
This looks absolutely delicious! I have to try it now!
WOW! I need some summer or at least spring in my life and this cheesecake looks like the way to go!
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 🙂
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!
At this time it sounds like BlogEngine is the preferred blogging platform available right now.
(from what I’ve read) Is that what you are using on your blog?
Stop by my webpage I loved this
What a beautiful cheesecake. I was wondering if you would share what brand of cheesecake pan that is leak proof. Thanks.
Thanks Candice! I use the Wilton 9-inch springform pan. I do still wrap it in foil when I submerge it into the water bath before baking.
This is a great recipe, I made this for Bunco, and the ladies enjoyed it tremendously, and I have to say I don’t like cooking desserts, but I was proud of this cheesecake. It is wonderful!!! 5 stars!!!
Debbie thank you for letting us know! So glad you loved the recipe 🙂
What can be used instead of cookie crumbs? I do not buy cookies nor use them in cooking, completely defeats the purpose of cooking from scratch.
Hello Jessica. Here is a recipe for a shortbread crust that you can use instead: http://blog.kitchenaid.com/coconut-lime-bars/. You can leave out the coconut flakes if you prefer. Thanks!
Looks and sounds delicious! But can a pre-made crust be used instead and will the bake time be different?
Hi Alex, you can use a pre-made crust and you will have to check your cheesecake regularly to gauge the bake time. My guess would be it would be similar baking time.
I am extremely interested in making this delicious looking cheesecake but am a little concerned about the rum as I would prefer it if there was no alcohol in the cheesecake, do you have any recomendatioins on how I could replace this?
Hi Lindsey, you can just leave it out and add 1/4 cup milk or coconut milk in its place.
Is there a way to make this a no-bake cheesecake? Maybe adding gelatin and omitting the eggs? For some reason I just prefer them over baked cheesecakes. Baked cheesecakes seem so dense and rich.
Hi Pilar, you can find some of my favorite no-bake cheesecake recipes here: https://aclassictwist.com/recipes/sweets/no-bake-desserts/
Thank you a bunch for sharing this with all people
you really know what you’re speaking about! Bookmarked.
Please also seek advice from my web site =). We could have a link
trade agreement among us
Hey there! Thanks for sharing this LOVELY recipe! I just made it bc I had a pineapple that I needed to use ASAP. The recipe is GREAT. However, DO NOT use fresh pineapple. After completing the cheesecake, it looked delicious, but had an off-putting bitter taste. After investigating a bit, I discovered that fresh/raw pineapple has an enzyme called bromelain that breaks down the enzyme in milk, which creates a bitter taste. If I had cooked the pineapple before using it in the cheesecake, it would’ve been totally fine and not affected the taste at all. In fact, I used some of the fresh pineapple to make the glaze (since I blended the pineapple to get some “juice”, it was more like pineapple sauce, rather than glaze) and it was delicious with no bitter taste at all. So, I’ll try this recipe again because the texture and flavor (aside from that slight bitterness resultant from chemical reaction between bromelain and dairy) was perfection.
Hi Traci! Thanks for the feedback. I am glad the recipe flavor was great. I have not experienced a slightly bitter taste when using fresh pineapple and I haven’t heard anyone else report this. I hope you didn’t have a bad batch of pineapples. I’ve always used canned pineapples for this recipe and never cooked them. But feel free to pre-cook the pineapples before trying the recipe again. I’d love to hear how it turns out. Thanks again for letting us know your experience.
Hi, I made your Pina Colada Cheesecake for my husbands 69th B.D It was one of the best I’ve ever made……& I’ve made many ! I had to sub 1/4 tsp. orange extract because & had no fresh oranges & it worked fine. Wish there was a way to show how good it looked.
Thank You so much,
Susie
Hi Susie, I am so happy to hear this!! Glad you loved the recipe 🙂
HI, Just stopping back to let you know that I’m making this again. My husband’s requested for his BD again this year.
It’s just the perfect cheesecake. Thanks 🙂
So glad to hear Susie! I hope he loved it again.
I made this for my husband’s birthday, and truly could not believe I found such a perfect recipe for him! I love how easy this is to make (especially that it doesn’t require a water bath) and it immediately transported me to a tropical paradise! Zainab’s recipes never steer me wrong, and this one is no exception!
SO GLAD TO HEAR!! It always makes me happy to hear how my recipes are shared 🙂 Happy belated birthday to your husband!!
Was so glad to finally see some reviews from people who’ve actually MADE the cheesecake! Very frustrating when you see a high number of “reviews“ only to realize that most of them are talking about how delicious the recipe looks, rather than comments on how it actually tasted! Glad to finally see those toward the end of the list! Will try it!
Hi, do you know which brand of shortbread cookies was used?
I usually use Walker’s shortbread cookies. But any brand you can find will work.
I can’t find cream of coconut I my country… any chance I could just use coconut cream and maybe add a bit more sugar to compensate?
Hi Kirstin, yes, you can try coconut cream and I would not add more sugar.