Pina Colada Cheesecake

Why This Piña Colada Cheesecake Recipe Works

• Baking in a water bath keeps the texture silky and smooth and prevents the cracks that come from baking cheesecake too fast.
• I add real pineapple and coconut under the filling, not just on top, so the tropical flavor runs through every layer and you really taste it in each bite.
• Cream of coconut gives a stronger, more balanced coconut flavor than coconut milk or coconut extract could on their own.
• The whipped topping is made with cream of coconut too, so the flavor carries all the way to the last bite.
• This is the perfect dessert for piña colada lovers like us, right alongside my piña colada cocktail and piña colada tres leches cake.

Ingredient Notes and Substitutions

• Cream Cheese – don’t try to make the cheesecake “lighter” by using anything other than the original, full fat cream cheese. It will change the texture. Use full fat, original cream cheese and make sure to take it out of the refrigerator 30-45 minutes before starting to bake.
• Cream of Coconut – this is not the same product as coconut milk or coconut cream. Cream of coconut is thick and sweet, built for blending into cocktails like a piña colada, and it’s what gives this cheesecake its signature flavor. Look for Coco Lopez or Goya brand near the mixers or international aisle, and give the can a good shake or stir before measuring since it separates.
• Canned Pineapple Rings – pick rings packed in juice rather than heavy syrup so the layer under the crust doesn’t add excess liquid to the batter. Fresh pineapple works too; just pat it dry after chopping.
• Eggs – take the eggs out of the refrigerator 30-45 minutes before baking to let them warm up to room temperature.
• Heavy Whipping Cream – don’t try to substitute this with any other dairy product. It’s essential for both the smooth cheesecake filling and a stable whipped topping.
• Graham Cracker Crumbs – if you can’t find graham cracker crumbs at the store, get regular graham crackers and pulse them in a food processor until they blend into crumbs.

How To Make Piña Colada Cheesecake

1. Prep the pan. Grease a 9-inch springform pan and wrap the outside in heavy-duty foil to keep water out during the bath.
2. Build the crust. Combine graham cracker crumbs, melted butter, brown sugar, and vanilla, then press it into the bottom and partway up the sides of the pan.
3. Layer the pineapple and coconut. Spread chopped pineapple over the crust, then scatter coconut flakes on top. This layer is what makes the whole cheesecake taste tropical, not just the garnish.
4. Beat the cream cheese alone first. Get it smooth and fluffy before adding anything else so the filling doesn’t end up lumpy.
5. Mix in the sugar and cornstarch, then the eggs one at a time. The cornstarch helps the filling set with a smoother, more stable texture.
6. Add the coconut and cream. Beat in the sour cream, vanilla, heavy cream, and cream of coconut until fully combined.
7. Pour and bake in a water bath. Spread the batter over the pineapple and coconut layer. Set the springform pan in a larger roasting pan, then add hot water halfway up the sides. Bake at 325°F for 70 to 75 minutes.
8. Cool it slowly. Turn off the oven and crack the door halfway, letting the cheesecake sit for about 10 minutes before taking it out. This slow temperature change is what keeps the top from cracking.
9. Chill before adding the topping. Cool on the counter for an hour, then refrigerate for about 2 hours so the cheesecake is cold enough to hold the whipped topping without melting it.
10. Whip the topping. Beat cold heavy cream on low, gradually raising the speed, then slowly add cream of coconut and sugar until stiff peaks form.
11. Decorate and chill again. Spread the whipped topping over the cheesecake, add coconut flakes, pineapple slices, and maraschino cherries, then refrigerate for at least 4 hours or overnight before slicing.

Ways to Serve Piña Colada Cheesecake

• Pour a piña colada to serve alongside for a dessert and drink pairing that actually matches.
• Add it to a tropical dessert spread next to piña colada tres leches cake for a summer party or Cinco de Mayo table.
• Build a coconut cheesecake tasting board with coconut cheesecake or ultimate coconut cheesecake so guests can compare flavors.
• Serve slices with a scoop of vanilla ice cream to balance the richness.

Pina Colada Cheesecake FAQs

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Pina Colada Cheesecake Recipe

Out-of-this-world tropical cheesecake! Smooth, creamy cheesecake that tastes like piña colada. Layers of pineapple chunks and coconut topped with coconut flavored cheesecake and baked to a smooth perfection. The cheesecake is then topped with coconut whipped cream.

5 from 2 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour 20 minutes minutes

Rest and chill time: 8 hours hours

Total Time: 9 hours hours 35 minutes minutes

Servings: 10

Calories: 777kcal

Author: Lyuba Brooke

Ingredients

Crust:

• ▢ 1 ½ cups graham cracker crumbs
• ▢ ½ cup brown sugar
• ▢ 1 tsp vanilla extract
• ▢ 5 Tbsp melted unsalted butter
• ▢ 4 pineapple rings canned
• ▢ 2/3 cup sweetened coconut flakes

Cheesecake:

• ▢ 24 oz cream cheese softened
• ▢ 2 Tbsp sour cream
• ▢ 2 eggs
• ▢ 2/3 cup Cream of Coconut Goya*
• ▢ 2 Tbsp heavy whipping cream
• ▢ 2/3 cup white granulated sugar
• ▢ 2 Tbsp cornstarch
• ▢ 2 tsp vanilla extract

Whipped Topping:

• ▢ 1 cup heavy whipping cream cold
• ▢ 1/2 cup Cream of Coconut
• ▢ 2 Tbsp white granulated sugar

Topping:

• ▢ 3/4 cup sweetened coconut flakes
• ▢ 4 pineapple rings canned
• ▢ Maraschino cherries

Instructions

• Preheat the oven to 325℉ degrees and grease a 9 inch springform pan. You will need a large roasting pan that’s bigger and longer than the springform pan. (I use the aluminum foil disposable ones). 

  If you are not sure about your springform holding up in water, you can wrap the outside of the springform pan in heavy duty aluminum foil from bottom up to the sides. (I recommend wrapping the outside of the springform in foil before adding the crust and cheesecake batter.)

Crust:

• In a small bowl, combine graham cracker crumbs, melted butter, vanilla extract and brown sugar. Mix very well.
• Spread crumb mixture in the bottom of the spring form, evenly, pressing it over the bottom and half way up the sides.
• Spread chopped pineapple slices evenly over the bottom and then coconut flakes all over the pineapple chunks. Set aside.

Cheesecake:

• In a bowl of an electric mixer, beat cream cheese on medium-high speed until smooth and fluffy. Scrape sides and bottom of the bowl and beat for another minute.
• Add corn starch and sugar and mix until combined.
• Beat in eggs one at a time, until incorporated.
• Add sour cream, vanilla extract, heavy cream and Cream of Coconut and beat until all mixed well.
• Transfer batter into the springform and spread it evenly. Pour the batter all over the pineapples and coconut and not just in the center. (If you are not sure about your springform holding up in water, you can wrap the springform in heavy duty aluminum foil from bottom up to the sides.)
• Place roasting pan into the oven and place springform with cheesecake inside the roasting pan. Carefully add water to the roasting pan, about half way up the side of the springform.
• Bake for 70-75 minutes. Turn off the oven and open the oven door half way. Let cheesecake rest for about 10 minutes and take it out of the oven.
• Let it rest on the counter for 10 minutes and then gently run a butter knife between sides of the cheesecake and the springform, to carefully separate it. (You don’t actually have to take the cheesecake out of the pan until ready to serve.)
• Cool cheesecake for an hour to get it to room temperature and then cool it for about 2 hours in the refrigerator so it is cold when adding whipped topping.

Whipped Topping:

• Add the cold heavy whipping cream into the cold mixing bowl. Use whisk attachment. Starting at low speed, start whisking, gradually raise to speed to high. Slowly pour in the Cream of Coconut and then sugar. Beat until stiff peaks appear (don’t walk away far or you might overmix).
• Spread whipped topping over the cooled cheesecake, evenly. (Keep the cheesecake in the springform.)

Topping:

• Spread coconut flakes gently over the whipped topping. Decorate with pineapple slices and maraschino cherries.
• Cover the cheesecake and springform with saran wrap and refrigerate for at least 4 hours or overnight.

Nutrition

Calories: 777kcal | Carbohydrates: 75g | Protein: 7g | Fat: 50g | Saturated Fat: 32g | Cholesterol: 160mg | Sodium: 432mg | Potassium: 232mg | Fiber: 3g | Sugar: 62g | Vitamin A: 1560IU | Vitamin C: 2.3mg | Calcium: 116mg | Iron: 1.3mg

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