Pina Colada Cheesecake

READY IN: 1hr 20mins
Recipe by SharleneW

This is one of Southern Living's top-rated recipes from 2001. Prep time does not include chilling for at least 8 hours.

Top Review by Jane from Ohio

This was delicious. I made it for Easter. I used Bacardi's golden rum. I took the cheesecake out of the oven while the center was still soft. I wasn't sure if it would set up. It set up beautifully. I made this the day before Easter and it was in the fridge about 18 hours. Wonderful!!!

Ingredients Nutrition

Directions

  1. Stor together butter, graham cracker crumbs, chopped pecans and sugar.
  2. Press into bottom and 1 1/2 inches up sides of a lightly greased 10-inch springform pan.
  3. Beat cream cheese and 1/2 cup sugar at medium speed with electric mixer for 3minutes or until fluffy.
  4. Add eggs one at a time, beating well after each.
  5. Add pineapple, cream of coconut, sour cream, light rum and coconut extract.
  6. Beat until blended.
  7. Pour mixture into crust.
  8. Bake at 325°F for 1 hour and 15 minutes or until center is almost set.
  9. Cool on a wire rack.
  10. For Glaze: Stir together cornstarch and water until smooth.
  11. Combine cornstarch mixture with crushed pineapple, sugar and lemon juice in a saucepan over medium heat.
  12. Cook, stirring constantly, for 5 minutes or until mixture is thickened and bubbly.
  13. Remove from heat and let cool completely.
  14. When glaze is cooled, spread glaze over top of cheesecake.
  15. Cover and chill for at least 8 hours.
  16. Garnish if desired before serving.

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