Pina Colada Cheesecake
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The Pina Colada Cheesecake combines the tropical flavors of pineapple and coconut with the creamy richness of cheesecake, creating a delightful dessert reminiscent of the classic Pina Colada cocktail.
This is vegetarian recipe. Dish can be prepared in 210 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Pina Colada Cheesecake
Ingredients
Instructions
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Preheat the oven to 325°F (163°C).
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In a medium bowl, mix the graham cracker crumbs and melted butter until well combined. Press the mixture into the bottom of a 9-inch (23 cm) springform pan to create the crust.
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In a large mixing bowl, beat the cream cheese and sugar until smooth.
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Add the crushed pineapple, coconut milk, coconut extract, and vanilla extract to the cream cheese mixture. Mix until well combined.
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Add the eggs one at a time, mixing well after each addition.
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Pour the cream cheese mixture over the crust in the springform pan. Smooth the top with a spatula.
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Bake for 55-60 minutes, or until the center is set and the top is lightly golden.
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Remove from the oven and let it cool in the pan for 10 minutes.
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Run a knife around the edges of the pan to loosen the cheesecake.
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Remove the sides of the springform pan and let the cheesecake cool completely.
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Refrigerate for at least 2 hours, or overnight, to allow the cheesecake to set.
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Before serving, top with whipped cream, shredded coconut, and maraschino cherries if desired.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 30g47%
- Total Carbohydrate 40g14%
- Sugars 30g
- Protein 6g12%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.