Skip to Content
Menu

Piña Colada Cheesecake

  • Jump to Recipe
  • Save
By Betty Crocker Kitchens
Updated May 6, 2010
  • Save
  • Share
  • Jump to Recipe
The Piña Colada cocktail is a popular drink that features the flavors found in this cheesecake. The combination of orange, pineapple, coconut and rum combine for a marvelous, tropical-inspired cheesecake.

Piña Colada Cheesecake

  • Prep Time 30 min
  • Total 9 hr 0 min
  • Servings 16
  • Ingredients 15
  • Save
  • Share
  • Print
  • Keep Screen On

Ingredients

Crust

  • 1 3/4 cups graham cracker crumbs
  • 6 tablespoons butter or margarine, melted

Filling

  • 3 packages (8 oz each) cream cheese, softened
  • 1/4 cup sugar
  • 3 eggs
  • 3/4 cup cream of coconut
  • 1/4 cup light rum
  • 2 teaspoons grated orange peel
  • 1 can (8 oz) crushed pineapple in juice, drained, juice reserved

Glaze

  • Reserved 1/2 cup pineapple juice
  • 2 teaspoons cornstarch
  • 1/4 cup sugar

Garnish

  • 1 can (8 oz) crushed pineapple in juice, drained
  • 1 jar (24 oz) refrigerated sliced mango, drained, chopped
  • Fresh mint leaves, if desired

Instructions

  • Step 
    1
    Heat oven to 325°F. Wrap outside bottom and side of 10-inch springform pan with foil to prevent leaking. Spray inside bottom and side of pan with cooking spray. In small bowl, mix crust ingredients. Press crust mixture on bottom of pan. Bake 8 to 10 minutes or until set.
  • Step 
    2
    In large bowl, beat cream cheese and 1/4 cup sugar with electric mixer on medium speed until light and fluffy. Beat in eggs; one at a time; just until blended. On low speed, beat in remaining filling ingredients except pineapple. Gently fold in pineapple. Pour over crust.
  • Step 
    3
    Bake 1 hour 10 minutes to 1 hour 15 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Run small metal spatula around edge of pan to loosen cheesecake. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight before serving.
  • Step 
    4
    In 1-quart saucepan, mix reserved pineapple juice plus enough water to equal 2/3 cup, cornstarch, and sugar. Heat to boiling over medium heat, stirring constantly. Boil 1 minute, stirring constantly, until slightly thickened. Cool 20 minutes at room temperature.
  • Step 
    5
    In large bowl, toss glaze with pineapple and mango. Spoon onto top of cheesecake. Garnish with mint leaves.

Nutrition

360 Calories
25g Total Fat
6g Protein
27g Total Carbohydrate
19g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
360
Calories from Fat
230
Total Fat
25g
39%
Saturated Fat
16g
80%
Trans Fat
1/2g
Cholesterol
100mg
33%
Sodium
230mg
9%
Potassium
220mg
6%
Total Carbohydrate
27g
9%
Dietary Fiber
1g
7%
Sugars
19g
Protein
6g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
15%
15%
Calcium
6%
6%
Iron
8%
8%
Exchanges:
0 Starch; 1/2 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the Betty Crocker Kitchens

© 2024 ®/TM General Mills All Rights Reserved