Pina Colada Cheesecake

Yield: 12 servings


  • Crust
    • 2 cups crushed coconut macaroon crumbs
      • Use a food processor to turn the cookies into crumbs.
    • 4 tbsp butter
  • Filling
    • 4 packages (8 oz. each) cream cheese, at room temperature
    • 1 1/2 cup sugar
    • 3 tbsp flour
    • 1 tsp vanilla
    • 2 tbsp + 1 tsp coconut extract
    • 1/2 cup coconut milk
    • 1/2 cup heavy whipping cream
    • 5 eggs
  • Topping
    • 1 can (20 oz.) crushed pineapple, drained
    • 3/4 cup of the pineapple juice from the can
    • 1/4 cup sugar
    • 2 tbsp cornstarch
    • Yellow food coloring
  • Maraschino cherries


  1. For the crust, mix together the cookie crumbs with the butter.  It should be crumbly, but stick together when pressed.
  2. Line the bottom of a 9" springform pan with parchment paper.  Wrap the outside in aluminum foil.
    • Some butter might melt out of the bottom of the crust, and the foil helps to make cleanup easy.
  3. Press the cookie mixture into the bottom to form a crust.  Set aside.
  4. For the filling, whip the cream cheese and sugar together until smooth.  Add the flour, vanilla, and coconut extract and mix well, scaping down the sides periodically.
  5. Add the coconut milk and whipping cream, mixing well and scraping down the sides.
  6. Finally, add the eggs and mix on high until thoroughly combined.  Pause and scape down the sides periodically to ensure that all the cream cheese is mixed in and you don't have any lumps remaining.
  7. Place a large pan filled with water into the oven.  High moisture helps to prevent the cake surface from cracking.
  8. Pour the filling into the prepared springform pan.  Bake at 250°F for 2 hours 10 minutes.
  9. Leaving the oven door closed, turn off the heat and let the cheesecake rest in the oven for an hour.
  10. Remove to a wire rack and cool completely before refrigerating.  About 2-3 hours.
  11. For the topping, combine the strained crushed pineapple with 3/4 cup of the juice.  In a separate bowl, mix together the sugar and cornstarch.  Add it to the pineapple and mix well.  Add the food coloring.
  12. Heat the topping over low heat on the stove until it just barely starts to simmer, stirring frequently.  Remove from the heat and cool to room temperature.  Transfer to an airtight container and refrigerate.
  13. For final assembly, spread the cooled topping over the refrigerated cheesecake.  Top with maraschino cherries.  Remove from the springform pan, and serve.
Adapted from Caramel Potatoes.