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Home » Dessert » Cheesecake » Pina Colada Cheesecake

Pina Colada Cheesecake

Created: May 17, 2015 Updated: March 12, 2021 by Lyuba Brooke 5 Comments *This post may contain affiliate links. Read More...

17.7K shares
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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.

Pina Colada Cheesecake with coconut, pineapple, and cherries on top

PINA COLADA CHEESECAKE

Did I mention that I’m the official “birthday cake person” in my family?

Well, I am. I make everyones birthday cakes and I love it. For one, I enjoy baking something new and creative for people I love. I love seeing their faces when they see the cake and seeing their faces when they take the first bite. I also like making people happy with food. Then again, you already knew that based on the name of my blog.

Come to think of it, I also made everyone’s birthday cakes when I worked at the office too. What can I say…I enjoy it and everyone around me enjoys it. After all, cake = happiness!

Pina Colada Cheesecake slice with coconut, pineapple, and cherry on top

Well, this very special Pina Colada Cheesecake was my mom’s birthday cake last week. Yes, I do make a lot of cheesecakes but in my defense, that’s what everyone asks for the most.

My mom loves tropical flavors, especially coconut, (I guess that’s where I get my coconut obsession from), so  I decided to go with that again. A couple of years ago, I made her a Coconut Cheesecake and it was incredible. Last year, I made her a Cappuccino Cheesecake, which was delightful as well. This year, I decided to throw in flavors from the best tropical cocktail…Piña Colada!

That’s just double happiness when you can bring a wonderful dessert and cocktail together in one outstanding cheesecake.

(No, there is no actual alcohol in the cheesecake.)

Pina Colada Cheesecake slice on table with coconut, cherry, and pineapple on top

SOME MORE CHEESECAKE RECIPES:

Strawberry Shortcake Cheesecake from Life Love and Sugar

 No Bake Peanut Butter Cheesecake from Crazy For Crust

Snickerdoodle Cheesecake Bars from Shugary Sweets

Strawberry Cheesecake Bites from Simply Gloria

S’Mores Cheesecake

White Chocolate Raspberry Cheesecake

Top view of pina Colada Cheesecake with coconut, cherry, and pineapple

If you made any of my recipes and shared them on Instagram, make sure to tag me @willcookforsmiles and #willcookforsmiles so I can see all the things you tried!

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pina Colada Cheesecake with coconut, cherry, and pineapple

1 slice of pina colada cheesecake in front of the rest of the cake on a tan burlap style placemat

Pina Colada 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.
5 from 2 votes
Print SaveSaved! 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: 1 hour hour 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 cream
  • 2/3 cup white granulated sugar
  • 2 Tbsp corn starch
  • 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
US Customary - Metric

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.

Notes

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.

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
Tried this recipe?Mention @willcookforsmiles and tag #willcookforsmiles

Pina Colada Cheesecake with Layers of pineapple chunks, cherries and coconut top

LYUBA

ABOUT LYUBA

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read more...

17.7K shares

Filed Under: Cheesecake, Dessert

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.

Comments

  1. Cortney says

    July 3, 2021 at 5:10 pm

    5 stars
    Made this but as 2-bite-bars for a dessert table (along with other items). It was delicious and everyone who knows that I made it asks me to make it again for every event. I changed around some of the details with the flaked coconut and pineapple slices on bottom (worried about it holding up as smaller bite sized bars instead of a whole cheesecake) but overall the crust, cheesecake, and whipped topping were fantastic!

    Reply
    • LyubaB says

      July 5, 2021 at 11:13 am

      That was a good idea! I am so glad everyone liked it! Thanks for stopping by to let me know! 🙂

      Reply
  2. Joan Hayes says

    May 18, 2015 at 3:40 pm

    Lyuba, I love cheesecake, and I love pina coladas, so naturally I love everything about this recipe! So fun, and so yummy!

    Reply
  3. Linda@FSBO says

    May 17, 2015 at 8:26 am

    Oh my, perfect timing. We are going to a friends house later today, and I just found my desert!

    Reply
    • lyuba says

      May 18, 2015 at 12:09 pm

      Awesome! I really hope everyone likes it 🙂
      Thank you!

      Reply

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Well, hey there!

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read More.

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