Ingredients
- Graham cracker crumbs: 1 1/2 cups
- Unsalted butter, melted: 6 tablespoons
- Cream cheese, softened: 32 ounces (4 packages)
- Granulated sugar: 1 1/2 cups
- Eggs: 4 large
- Crushed pineapple, drained well: 1 cup
- Coconut cream: 1/2 cup
- Rum extract: 1 teaspoon
Instructions
- Step 1: Preheat oven to 350°F (175°C). In a bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan. Bake for 8-10 minutes. Let cool.
- Step 2: In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition.
- Step 3: Stir in the drained crushed pineapple, coconut cream, and rum extract until well combined.
- Step 4: Pour the cream cheese mixture over the cooled graham cracker crust.
- Step 5: Bake for 55-65 minutes, or until the center is just slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour to prevent cracking.
- Step 6: Remove the cheesecake from the oven and let it cool completely. Cover and refrigerate for at least 4 hours, or preferably overnight, before serving.
Notes
- To maintain peak freshness, store leftover Piña Colada Cheesecake tightly wrapped in the refrigerator for up to 5 days.
- Because it's best served cold, there is no reheating required!
- Garnish each slice with toasted coconut flakes and a maraschino cherry for a truly tropical presentation.
- For a richer coconut flavor, substitute full-fat coconut milk for the coconut cream, being careful to only use the thick cream from the top of the can.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American