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.
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!
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
- 1 ½ cups graham cracker crumbs
- ½ cup brown sugar
- 1 tsp vanilla extract
- 5 Tbsp melted unsalted butter
- 4 slices of pineapple canned
- 2/3 cup of sweetened coconut flakes
- 3 8 oz packs of cream cheese softened
- 2 Tbsp sour cream
- 2 eggs
- 2/3 cup Cream of Coconut Goya*
- 2 Tbsp heavy cream or whole milk
- 2/3 cup white granulated sugar
- 2 Tbsp corn starch
- 2 tsp vanilla extract
- 1 cup heavy whipping cream cold
- 1/2 cup Cream of Coconut
- 2 Tbsp white granulated sugar
- 3/4 cup sweetened coconut flakes
- 4 slices of pineapples canned
- Maraschino cherries
Preheat the oven to 325 and grease a 9 inch spring form. You will need a large roasting pan (one that’s bigger and longer than the spring form. I use an aluminum foil disposable one.)
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.
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 an hour in the refrigerator so it is cold when adding whipped topping.
Whipped Cream: 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.)
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.
*Goya is the easiest brand to find in most stores and is more likely to have the cream of coconut available at the store. You can also find a brand that makes it for cocktail (it's non alcoholic). Found in can.*
Recipe from Lyuba @ willcookforsmiles.com All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.
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