Philadelphia Pina Colada Cheesecake Food

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PINA COLADA CHEESECAKE



Pina Colada Cheesecake image

This is one of Southern Living's top-rated recipes from 2001. Prep time does not include chilling for at least 8 hours.

Provided by SharleneW

Categories     Cheesecake

Time 1h20m

Yield 1 10inch cheesecake, 12 serving(s)

Number Of Ingredients 19

6 tablespoons unsalted butter, melted
1 3/4 cups graham cracker crumbs
3/4 cup chopped pecans, toasted
1 tablespoon sugar
3 (8 ounce) packages cream cheese, softened
1/2 cup sugar
5 large eggs
1 (8 ounce) can crushed pineapple, drained
1 cup cream of coconut
1 cup sour cream
1/3 cup light rum
4 teaspoons coconut extract
1 tablespoon cornstarch
1 tablespoon water
1 (8 ounce) can crushed pineapple
1/4 cup sugar
2 tablespoons lemon juice
whipped cream
toasted coconut

Steps:

  • Stor together butter, graham cracker crumbs, chopped pecans and sugar.
  • Press into bottom and 1 1/2 inches up sides of a lightly greased 10-inch springform pan.
  • Beat cream cheese and 1/2 cup sugar at medium speed with electric mixer for 3minutes or until fluffy.
  • Add eggs one at a time, beating well after each.
  • Add pineapple, cream of coconut, sour cream, light rum and coconut extract.
  • Beat until blended.
  • Pour mixture into crust.
  • Bake at 325°F for 1 hour and 15 minutes or until center is almost set.
  • Cool on a wire rack.
  • For Glaze: Stir together cornstarch and water until smooth.
  • Combine cornstarch mixture with crushed pineapple, sugar and lemon juice in a saucepan over medium heat.
  • Cook, stirring constantly, for 5 minutes or until mixture is thickened and bubbly.
  • Remove from heat and let cool completely.
  • When glaze is cooled, spread glaze over top of cheesecake.
  • Cover and chill for at least 8 hours.
  • Garnish if desired before serving.

PIñA COLADA CHEESECAKE BARS



Piña Colada Cheesecake Bars image

The combination of canned and dried pineapple in the topping not only doubles down on flavor, it provides extra texture to contrast with the soft and creamy cheesecake filling.

Provided by Food Network Kitchen

Categories     dessert

Time 4h30m

Yield 12 cheesecake bars

Number Of Ingredients 15

3 tablespoons unsalted butter, melted, plus more for the pan
16 to 18 shortbread cookies, finely ground (about 1 cup)
1 tablespoon sugar
2 8-ounce packages cream cheese, at room temperature
1/3 cup cream of coconut
1/3 cup sugar
Pinch of salt
2 large eggs, at room temperature
1/4 cup sour cream
1 teaspoon coconut extract
1 cup chopped dried pineapple
1 8-ounce can crushed pineapple in juice
2 tablespoons cream of coconut
1 tablespoon fresh lemon juice
2/3 cup water

Steps:

  • Make the crust: Preheat the oven to 350˚ F. Line an 8-inch square baking dish with foil, leaving a 2-inch overhang on two sides; lightly brush with melted butter. Toss the cookie crumbs, sugar and melted butter in a small bowl until well combined. Firmly press the mixture evenly into the bottom of the pan to make a thin layer. Bake until firm and lightly browned, about 10 minutes. Let cool at least 20 minutes. Reduce the oven temperature to 325˚ F.
  • Make the filling: Combine the cream cheese, cream of coconut, sugar and salt in a large bowl and beat with a mixer on medium-high speed, scraping down the bowl a few times, until smooth and fluffy, 3 to 5 minutes. Reduce the mixer speed to medium; beat in the eggs, sour cream and coconut extract until combined. Spread the filling over the crust.
  • Bake until the edges are set but the center is still a little jiggly, 35 to 45 minutes. Transfer to a rack and let cool to room temperature, about 3 hours.
  • Meanwhile, make the topping: Combine the dried and crushed pineapple, cream of coconut, lemon juice and water in a small saucepan over medium-high heat. Bring to a simmer, stirring occasionally, then reduce the heat to medium low and cook, stirring occasionally, until the dried pineapple is tender and the liquid has reduced to just a few spoonfuls of syrup, about 20 minutes. Let the topping cool, stirring occasionally, 30 to 45 minutes.
  • Spoon the topping over the cheesecake layer and gently spread to cover. Cover with plastic wrap and refrigerate overnight.
  • Remove the bars from the pan, peel off the foil and cut into pieces.

PINA COLADA CHEESECAKE



Pina Colada Cheesecake image

The pineapple, rum, and coconut flavors of your favorite cocktail are mixed into this creamy, delicious cheesecake.

Provided by Dole

Categories     Trusted Brands: Recipes and Tips     Dole Pineapple

Time 6h30m

Yield 10

Number Of Ingredients 14

1 ¼ cups vanilla wafer crumbs
1 cup flaked coconut, toasted
½ cup butter or margarine, melted
1 (6 ounce) can DOLE® Pineapple Juice
1 (.25 ounce) envelope unflavored gelatin
3 (8 ounce) packages cream cheese, softened
¾ cup sugar
¼ cup dark Jamaican rum*
¾ teaspoon coconut or vanilla extract
2 cups frozen non-dairy whipped topping, thawed
1 (20 ounce) can DOLE® Crushed Pineapple
1 tablespoon cornstarch
2 tablespoons sugar
1 teaspoon Toasted flaked coconut

Steps:

  • Combine crumbs, coconut and butter in medium bowl. Press mixture on bottom and sides of 8 or 9-inch springform pan. Chill.
  • Pour juice into small saucepan. Sprinkle gelatin over juice; let stand 5 minutes to soften gelatin. Cook and stir over medium heat until gelatin dissolves; remove from heat. Set aside.
  • Beat together cream cheese and 3/4 cup sugar in large bowl until smooth. Beat in gelatin mixture until well blended. Beat in rum and coconut extract until smooth and blended. Gently fold in whipped topping. Spoon into prepared crust. Chill 6 hours or overnight until set.
  • Combine undrained pineapple, cornstarch and remaining 2 tablespoons sugar in small saucepan. Cook and stir over medium heat until mixture boils and slightly thickens. Chill. Spoon over top of cheesecake before serving. Garnish with additional toasted coconut, if desired.

Nutrition Facts : Calories 620.3 calories, Carbohydrate 58.4 g, Cholesterol 98.3 mg, Fat 39.1 g, Fiber 1.7 g, Protein 7.4 g, SaturatedFat 23.7 g, Sodium 370.1 mg, Sugar 34.1 g

PINA COLADA CHEESECAKE WITH COCO-NUT CRUST



Pina Colada Cheesecake With Coco-Nut Crust image

Made this cheesecake only once, quite a few years ago, but remember it as "sumptuous"!! The perfect dessert - 1985

Provided by Derf2440

Categories     Cheesecake

Time 1h40m

Yield 8-10 serving(s)

Number Of Ingredients 12

1 1/2-2 tablespoons butter, at room temperature
1 cup flaked coconut
1 cup ground toasted brazil nuts or 1 cup ground toasted filbert nut
1/4 cup sugar
1/4 cup butter, melted, cooled to room temperature
2 1/4 lbs cream cheese, at room temperature
3/4 cup unsweetened crushed canned pineapple, drained well, 1/2 cup juice reserved
1/3 cup coconut rum
1/4 cup sour cream
1 1/2 cups sugar
4 large eggs, at room temperature, slightly beaten
2 slices fresh pineapple, 1/2 cm thick (optional) or 2 slices canned pineapple (optional)

Steps:

  • Prepare coco nut crust.
  • Place oven rack in centre of oven, heat to 350 degrees.
  • Coat bottom and sides of 9 inch springform pan evenly with unmelted butter, reserve.
  • Stir coconut, Brazil nuts and sugar in medium bowl.
  • Drizzle melted butter over nut mixture.
  • Stir and toss mixture vigorously with fork until slightly darkened and uniform.
  • Press nut mixture evenly on sides and bottom of reserved pan.
  • Refrigerate 5 minutes.
  • Bake crust 7 minutes.
  • Cool on wire rack to room temperature before filling, about 30 minutes.
  • Cheesecake-------------.
  • Place oven rack in centre of oven, heat to 350 degrees.
  • Cut cream cheese into 1 inch cubes, place in large mixer bowl.
  • Beat at medium speed, scraping down sides of bowl as needed, until completely smooth.
  • Continue beating while gradually adding crushed pineapple.
  • Gradually beat in reserved pineapple juice and the liqueur until blended, scraping down sides of bowl as needed.
  • Add sour cream to cheese mixture, beat at medium speed until blended.
  • Continue beating while very slowly adding sugar, scraping down sides of bowl as needed, beat until sugar is absorbed.
  • Add eggs, about 1/4 cup at a time, beating well and scraping down sides of bowl after each addition.
  • (Batter will be thin) Pour patter into baked cooled coconut crust.
  • Gently rotate pan several quarter turns to settle batter.
  • Bake until sides of cheesecake are set 2 1/2 inches in from edges and centre is still pudding like, 60 to 65 minutes for a creamy centre.
  • For a firmer centre, bake until centre is just set, about 10 minutes longer (cake may crack at sides).
  • transfer pan to wire rack away from drafts.
  • Let cool undisturbed until sides and bottom of pan are completely cooled to room temperature.
  • Remove sides of pan.
  • Refrigerate cake uncovered overnight or at least 8 hours.
  • Cover cake loosely with plastic wrap, refrigerate until serving time.
  • Make optional garnish just before serving.
  • Pare and core pineapple slices, cut out eyes of pineapple making small notches in outer edge of slices (or use canned slices).
  • Cut slices into quarters.
  • Place 6 to 8 pineapple quarters in border around top of cheesecake.

PINA COLADA CHEESECAKE



Pina Colada Cheesecake image

Make and share this Pina Colada Cheesecake recipe from Food.com.

Provided by Boomette

Categories     Cheesecake

Time 1h40m

Yield 12 serving(s)

Number Of Ingredients 11

15 shortbread cookies, crushed
1 cup flaked coconut, toasted
3 tablespoons butter, melted
3 (8 ounce) packages reduced-fat cream cheese
3/4 cup sugar
3/4 cup cream of coconut
3 tablespoons 2% low-fat milk
3/4 teaspoon rum extract
3 eggs, lightly beaten
1/2 fresh pineapple, peeled and cored
3 tablespoons apple jelly

Steps:

  • Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 inches square). Securely wrap foil around pan.
  • In a small bowl, combine cookie crumbs and coconut; stir in butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 8-10 minutes or until set and lightly browned. Cool on a wire rack.
  • In a large bowl, beat cream cheese and sugar until smooth. Beat in the cream of coconut, milk and extract. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 inches of hot water to larger pan.
  • Bake at 325° for 1-1/4 to 1-1/2 hours or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
  • Thinly slice pineapple; arrange on cheesecake. Warm apple jelly; brush over pineapple. Refrigerate until chilled. Just before serving, garnish with blossoms if desired. Yield: 12 servings.

Nutrition Facts : Calories 364.2, Fat 21.9, SaturatedFat 13.8, Cholesterol 94.6, Sodium 279.7, Carbohydrate 33.9, Fiber 1.2, Sugar 22.8, Protein 9.2

PINA COLADA CHEESECAKE



Pina Colada Cheesecake image

This recipe has been on the menu at the Hali'imaile General Store Restaurant in Maui since almost day one and is their signature dish. It is very popular there. It also graced the cover of Food and Wine magazine once! You will need to make the white chocolate ganache a day in advance - this is not included in the cook time. The baked cheesecake will need to rest in the refrigerator for 4 to 6 hours, also not included in the cook time. Also, you will need to have a 10 inch fluted tart pan with a removable bottom. It's definitley a specialized recipe, but totally worth it! Just make sure you read the recipe through so you know what to expect. Note: the recipe calls for decorating the cheesecake with pineapple shortbread cookies, which I am omitting. I think it's perfect on its own.

Provided by LifeIsGood

Categories     Dessert

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 15

1/4 cup heavy cream
4 ounces white chocolate, chopped
2 cups graham cracker crumbs
1 cup dried shredded coconut
1/4 cup granulated sugar
7 tablespoons unsalted butter, melted
1 tablespoon unsalted butter
1/4 large pineapple, peeled and chopped
1/4 cup brown sugar, tightly packed
1 lb cream cheese, at room temperature
1 cup granulated sugar
1/3 cup sour cream
2 tablespoons cream of coconut, preferably Coco Lopez (usually found in the wine or alcohol aisle, it is non-alcoholic)
2 eggs
2 tablespoons dried shredded coconut, for decoration

Steps:

  • White Chocolate Ganache:.
  • Bring the cream to a boil in a saucepan over medium-high heat, being careful not to scald. Remove from the heat and stir in the white chocolate until melted. Allow to cool, cover and refrigerate overnight. Bring to room temperature before using.
  • Graham Cracker Crust:.
  • In a bowl, mix together the crumbs, coconut and sugar. pour in the melted butter and toss to mix. Spray a 10 inch fluted tart pan with a removable bottom with cooking spray. Press the mixture into the bottom and sides of the prepared pan.
  • Preheat oven to 300 degrees F.
  • Sauteed Pineapple:.
  • In a skillet, melt the butter over medium-high heat. Add the pineapple and brown sugar and saute for 10 minutes, until caramelized. Remove from the heat, drain through a sieve and set aside.
  • Cheesecake Mix:.
  • In an electric mixer bowl, beat the softened cream cheese on medium speed until smooth. Slowly add the sugar, then the sour cream and cream of coconut, while continuing to beat. Scrape down the sides of the bowl and add the eggs, one at a time, beating well after each addition.
  • To assemble the cake, spoon the pineapple onto the crust in an even layer. Pour the cream cheese mixture over the pineapple layer. Bake for 1 hour. Turn the oven off and let the cheesecake sit in the oven for 1 1/2 hours longer. Remove from the oven and allow to cool. Cover and refrigerate for 4 to 6 hours.
  • Unmold by removing the pan sides and sliding the cake onto a serving plate. Spoon the room temp ganache into a pastry bag fitted with a 2 inch star tip and pipe 8 rosettes decoratively on the top. Sprinkle the top of the cake with coconut and serve!

Nutrition Facts : Calories 780.3, Fat 52, SaturatedFat 32.1, Cholesterol 157.7, Sodium 333.7, Carbohydrate 74.5, Fiber 3, Sugar 61.1, Protein 8.7

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  • 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.
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