Pina Colada Cheesecake
The Pina Colada Cheesecake combines the flavors of the classic tropical cocktail with the creamy richness of a traditional cheesecake.
This is vegetarian recipe. Dish can be prepared in 210 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Ingredients
- 1.5 cup Graham cracker crumbs
- 0.5 cup Unsalted butter, melted
- 2 package Cream cheese, softened
- 0.75 cup Granulated sugar
- 0.5 cup Coconut milk
- 0.5 cup Pineapple juice
- 1 teaspoon Vanilla extract
- 0.25 cup All-purpose flour
- 1 cup Crushed pineapple, drained
- 0.5 cup Shredded coconut
- 1 cup Whipped cream
- optional for garnish Maraschino cherries
Instructions
- Preheat the oven to 325°F (163°C).
- In a medium bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch (23 cm) springform pan to form the crust.
- In a large mixing bowl, beat the cream cheese and sugar until smooth. Add the coconut milk, pineapple juice, vanilla extract, and flour. Mix until well combined.
- Fold in the crushed pineapple and shredded coconut. Pour the mixture over the crust in the springform pan.
- Bake for 60 minutes, or until the center is set and the top is lightly golden.
- Remove from the oven and let cool in the pan for 10 minutes. Then, carefully remove the sides of the springform pan and let the cheesecake cool completely.
- Once cooled, refrigerate for at least 2 hours, or overnight, to allow the cheesecake to set.
- Before serving, garnish with whipped cream and maraschino cherries, if desired. Enjoy!
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.