Menu

Piña Colada Cheesecake

  • Save Recipe
Piña Colada Cheesecake
  • Prep 30 min
  • Total 9 hr 0 min
  • Servings 16
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
The Piña Colada cocktail is a popular drink that features the flavors found in this cheesecake. The combination of orange, pineapple, coconut and rum combine for a marvelous, tropical-inspired cheesecake.
By Betty Crocker Kitchens
Updated May 6, 2010

Ingredients

Crust

  • 1 3/4 cups graham cracker crumbs
  • 6 tablespoons butter or margarine, melted

Filling

  • 3 packages (8 oz each) cream cheese, softened
  • 1/4 cup sugar
  • 3 eggs
  • 3/4 cup cream of coconut
  • 1/4 cup light rum
  • 2 teaspoons grated orange peel
  • 1 can (8 oz) crushed pineapple in juice, drained, juice reserved

Glaze

  • Reserved 1/2 cup pineapple juice
  • 2 teaspoons cornstarch
  • 1/4 cup sugar

Garnish

  • 1 can (8 oz) crushed pineapple in juice, drained
  • 1 jar (24 oz) refrigerated sliced mango, drained, chopped
  • Fresh mint leaves, if desired

Steps

  • 1
    Heat oven to 325°F. Wrap outside bottom and side of 10-inch springform pan with foil to prevent leaking. Spray inside bottom and side of pan with cooking spray. In small bowl, mix crust ingredients. Press crust mixture on bottom of pan. Bake 8 to 10 minutes or until set.
  • 2
    In large bowl, beat cream cheese and 1/4 cup sugar with electric mixer on medium speed until light and fluffy. Beat in eggs; one at a time; just until blended. On low speed, beat in remaining filling ingredients except pineapple. Gently fold in pineapple. Pour over crust.
  • 3
    Bake 1 hour 10 minutes to 1 hour 15 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Run small metal spatula around edge of pan to loosen cheesecake. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight before serving.
  • 4
    In 1-quart saucepan, mix reserved pineapple juice plus enough water to equal 2/3 cup, cornstarch, and sugar. Heat to boiling over medium heat, stirring constantly. Boil 1 minute, stirring constantly, until slightly thickened. Cool 20 minutes at room temperature.
  • 5
    In large bowl, toss glaze with pineapple and mango. Spoon onto top of cheesecake. Garnish with mint leaves.

Tips from the Betty Crocker Kitchens

  • tip 1
    Use a food processor to quickly and easily make the graham cracker crumbs.
  • tip 2
    When making any cheesecake, be sure to have the cream cheese, eggs and other ingredients at room temperature. Also, this is not the time to select low-fat or fat-free cream cheese or sour cream, as these will not work as well nor will the low fat varieties create the best flavor and texture for the finished cake.

Nutrition

360 Calories, 25g Total Fat, 6g Protein, 27g Total Carbohydrate, 19g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
360
Calories from Fat
230
Total Fat
25g
39%
Saturated Fat
16g
80%
Trans Fat
1/2g
Cholesterol
100mg
33%
Sodium
230mg
9%
Potassium
220mg
6%
Total Carbohydrate
27g
9%
Dietary Fiber
1g
7%
Sugars
19g
Protein
6g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
15%
15%
Calcium
6%
6%
Iron
8%
8%
Exchanges:
0 Starch; 1/2 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
© 2022 ®/TM General Mills All Rights Reserved