Piña Colada Cheesecake

Pina Colada Cheesecake Recipe


Piña Colada Cheesecake

Course: Dessert
Keyword: Pina Colada Cheesecake
Yield: 16 servings.
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  • cups vanilla wafer or graham cracker crumbs
  • ½ cup flaked coconut optional
  • 3 tablespoons butter melted
  • 3 8-ounce packages cream cheese, softened
  • 3 eggs
  • 1 cup sugar
  • 1 8-ounce can crushed pineapple, drained
  • 1 cup sour cream
  • 3 tablespoons dark rum
  • 2 teaspoons coconut extract


  • 1 20 ounce can crushed pineapple undrained
  • 1/2 cup sugar
  • 1 tbsp dark rum
  • 1 tbsp cornstarch


  • Preheat oven to 350°.
  • In medium bowl, combine cookie crumbs, coconut and melted butter.
  • Press into bottom of a 9-inch springform pan.
  • Bake 10 minutes. Cool.
  • In large mixing bowl, beat cream cheese, eggs and sugar.
  • Stir in drained pineapple, sour cream, rum and coconut extract.
  • Pour mixture into prepared crust.
  • Bake 50 to 55 minutes or until set.
  • Cool to room temperature; refrigerate until chilled.
  • Spread Pineapple Topping over cheesecake just before serving.


  • Combine all topping ingredients in a large saucepan.
  • Cook, stirring constantly, until thickened and clear.
  • Cool before spreading over cake.


This recipe is featured in our Betty B's Having a Party cookbook!
Betty B's Having a Party Cookbook