X-23 Piña Colada Cheesecake

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1 1⁄2 hours 20 Servings Print RecipeEmail Recipe


1teaspoonrum extract
3ounceflaked coconut
32ouncecream cheese (4 packs, 8 oz. each)
5 eggs
1 1⁄4cupsugar
4tablespoonbutter (melted)
1teaspoonvanilla extract
1teaspoonlemon juice
2cupsour cream
20ouncecrushed pineapple (well drained)


Heat oven to 400F.

Place rum extract and coconut in food processor; process until combined and finely chopped. Set aside.

Place cream cheese in mixer bowl; beat until softened. Beat in next 7 ingredients in the order listed, beating well after each addition. Stir in the coconut and pineapple. Pour mixture into 9-inch springform pan. Place pan in large roasting pan; transfer to oven. Fill roasting pan with 1 1/2 inches hot water. Bake 30 minutes.

Reduce heat to 325F. Bake 30 minutes longer or until wooden skewer inserted in center is withdrawn clean.

Remove cake to wire rack to cool. Refrigerate cake overnight before serving. Cake may be topped with fruit, if desired.


Cooking time does not include overnight refrigeration that is necessary.

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