Pina Colada Cheesecake

Pina Colada Cheesecake
Cook Time
30 min
16 servings

The rich coconut flavour of a pina colada livens up a cheesecake that’s topped with sunny caramelized pineapple and served with a golden sauce.




1 ½
cup vanilla wafer cookie crumbs, (about 45 cookies)
cup shredded sweetened coconut, toasted
Tbsp butter, melted


3 8
oz cream cheese, softened
cup coconut cream, (such as Coco Lopez)
cup granulated sugar
1 14
oz can crushed pineapple, drained
tsp vanilla

Pineapple Caramel Sauce

2 14
oz cans sliced pineapple
cup granulated sugar


Tbsp granulated sugar


Step 1

In bowl, stir cookie crumbs with coconut; stir in butter until moistened.

Step 2

Lightly grease
9-inch (2.5 L) springform pan.

Step 3

Centre on square of heavy-duty foil; press to side of pan.

Step 4

Press mixture evenly into pan.

Step 5

Bake in center of 325°F (160°C) oven for 15 minutes or until golden and firm to the touch. Let cool on rack.

Step 6

Meanwhile, in food processor, blend cream cheese until smooth.

Step 7

Add coconut cream, sugar, pineapple and vanilla; blend well.

Step 8

Add eggs; mix until just blended.

Step 9

Pour over crust.

Step 10

Place pan in larger pan.

Step 11

Pour enough hot water into larger pan to come 1 inch (2.5 cm) up sides.

Step 12

Bake in centre of 325°F (160°C) oven for 1 hour and 15 minutes or until edge is set and centre is still jiggly.

Step 13

Turn off oven; let cheesecake cool in closed oven for 1 hour.

Step 14

Peel foil from pan; let cool completely in pan on rack.

Step 15

Refrigerate for 4 hours or until chilled. (Make-ahead: Cover with plastic wrap and refrigerate for up to 3 days.)

Step 16

Remove pan side.

Step 17

Meanwhile, drain pineapple juice into small saucepan; reserve slices.

Step 18

Heat juice over medium heat.

Step 19

In heavy saucepan, stir sugar with 1/3 cup (75 mL) water over medium heat until dissolved.

Step 20

Increase heat to medium-high; cover for
1 minute.

Step 21

Uncover and boil, without stirring, until pale caramel colour.

Step 22

Stirring constantly and averting face, slowly pour in hot juice; boil vigorously, uncovered, for
5 minutes or until reduced to 1 1/4 cups (300 mL).

Step 23

Cover and refrigerate for at least 6 hours or until thickened. (Make-ahead: Refrigerate for up to 3 days.)

Step 24

Pat pineapple slices dry; arrange on rimmed baking sheet.

Step 25

Sprinkle with sugar.

Step 26

Broil for 10 minutes or until golden and caramelized. Let cool.

Step 27

(Make-ahead: Cover with plastic wrap and refrigerate for up to 6 hours.)

Step 28

Arrange overlapping slices on cheesecake.

Step 29

With spoon, drizzle sauce decoratively over each dessert plate; top with slice of cheesecake.

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