Pina Colada Cheesecake
A New York style cheesecake infused with coconut, pineapple, and rum, finished with a pineapple glaze — everything you love about the tropical cocktail, in cheesecake form.
- Prep Time
- 40 min
- Cook Time
- 1 hr 15 min
- Total Time
- 1 hr 55 min
- Servings
- 12 servings
Growing up, I loved ordering the non-alcoholic version of a pina colada — at ten years old, asking the bartender for one made me feel impossibly grown up. Years later, tasting the real thing with actual coconut rum opened the floodgates completely.
Since then, coconut and pineapple together in any form has been one of my favorite flavor combinations, whether it's a frozen cocktail or a dessert. For this cheesecake, I wanted the pineapple flavor to really come through, which sent me on a hunt for concentrated fruit extracts that ended, unsurprisingly, on Amazon.
The pineapple glaze on top is what really makes it shine. Pair a slice with an actual pina colada, and you're set for warm weather.
Ingredients
For the Crust
- 1 1/4 cups graham cracker crumbs
- 2 tbsp. granulated sugar
- 5 tbsp. unsalted butter, melted
For the Filling
- 4 (8 oz.) packages cream cheese, softened
- 1/4 cup cornstarch
- 1 2/3 cups granulated sugar
- 1/4 cup frozen grated coconut, thawed
- 2 eggs
- 1 tsp. rum extract
- 1 tsp. coconut extract
- 1 tsp. pineapple extract
- 2 oz. coconut rum
- 2 oz. pineapple juice
- 2 oz. heavy cream
For the Topping
- frozen whipped topping, thawed
- 2 cups confectioners sugar
- 1/4 cup pineapple juice
Instructions
- 1Preheat the oven to 350°F. Double-wrap the outside of a 9 inch springform pan with heavy duty foil and set inside a 12 inch cake pan.
- 2Combine the graham cracker crumbs and 2 tbsp. sugar, then mix in the melted butter by hand. Press evenly into the bottom of the springform pan and bake 7 minutes. Set aside.
- 3Beat 8 oz. cream cheese, the cornstarch, and 2/3 cup sugar at medium speed until smooth. Add another 8 oz. cream cheese, the grated coconut, and 1/3 cup sugar, and beat until smooth. Add the remaining cream cheese and sugar and beat until smooth.
- 4Slow the mixer, add the extracts and eggs one at a time, scraping down the sides. Slowly add the rum, pineapple juice, and heavy cream, beating just until mixed in — do not overmix.
- 5Spread the batter over the crust in an even layer.
- 6Pour warm water into the larger cake pan to create a water bath, coming up at least 1 inch around the springform pan. Bake for about 1 hour 15 minutes, until lightly browned on top.
- 7Cool on a rack about 4 hours, then remove the foil. Cover with plastic wrap and freeze at least 4 hours, preferably overnight.
- 8Release the springform sides, invert the cheesecake onto a flat surface to remove the pan bottom, then turn back over onto a serving plate.
- 9Whisk the confectioners sugar and pineapple juice together and drizzle over the cheesecake. Garnish with whipped topping and more coconut, if desired. Slice with a sharp, straight-edged knife, wiping between cuts.
Love this recipe? You'll love All I Want Is Cheesecake Cookbook
Over 75 New York–style cheesecake recipes, from classic flavors to fun, happy-hour-inspired twists. Beginner-friendly and dangerously easy to fall in love with.
