Pina Colada Cheesecake
Jenny Sunley
over 1 year ago
This creamy and tropical cheesecake is a perfect dessert for any occasion. The combination of pineapple and coconut flavors will transport you to a sunny beach. Enjoy this delightful treat with friends and family!
Cooking Time
1 hour 10 minutes
Serving Size
8-10 servings
Nutrition Per Serving
Cal
380
Protein
6g
Fat
25g
Sat Fat
15g
Carbs
34g
Chole
120mg
Fiber
1g
Sugar
25g
Sodium
280mg
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 cup pineapple juice
- 1/4 cup coconut milk
- 3 large eggs
- 1 cup crushed pineapple, drained
- 1/2 cup sweetened shredded coconut
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, sugar, and vanilla extract until smooth and creamy.
- Add the pineapple juice and coconut milk to the cream cheese mixture and mix well.
- Add the eggs, one at a time, beating well after each addition.
- Fold in the crushed pineapple and shredded coconut.
- Pour the mixture over the crust in the springform pan.
- Bake for 50-60 minutes, or until the center is set and the top is lightly browned.
- Remove from the oven and let it cool completely.
- Refrigerate for at least 4 hours, or overnight, before serving.
- Serve chilled and enjoy!
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