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!!!
this cheesecake is DELICIOUS! i love making cheesecakes and my hubby loves eating them and this is by far the best one i've made (and he's eaten). I used Malibu Rum. Before we finished eating the one i made, hubby was requesting another.
This is a fabulous cheesecake! I made it for a Memorial Day gathering yesterday and everyone ( 21 people ) loved it! Thanks for posting this- it will definitely be made again!!<br/><br/>I have made this at least 6 times since I posted my review- its one of my favorite desserts to make and enjoy! I have made several tweaks to the recipe. For the crust I used just 1cup of graham cracker crumbs, added 3/4 cup of flaked coconut and omitted the sugar, since the coconut was sweetened. In the glaze, I used 1/4 rum in place of the water and increased the cornstarch to 4 tablespoons. everyone loves this cheesecake! Thanks for posting it!
I made this for my husbands birthday and he loved it. I had several cans of cream of coconut on hand and I used coconut rum for the rum. It was very DELICIOUS. I will definately make it again but will make 2 smaller cakes rather than one large one. Thanks for posting.
This is delightfully light and sinfully delicious. Reminds you of the smells and flavors of Hawaii. Try it and you will like it.
This was awesome! I made it without the rum. I also only used 3 eggs. Thank you!!
This is awesome! We have prepared it severla times for church and for caterings my chef class does. We have split this into 2 smaller springform pans and baked it for about 50 minutes. It is wonderful!
All i can say is "WOW". Best cheesecake i ever had.
After trying this, I threw my old tried and true recipe away. The only change I made was to use walnuts for the pecans. Thanks for sharing.
This cake is TDF!!!!I made it to take to school for a classmates birthday, and every moist, creamy bite tasted like the BEST Pina Colada you've ever had! Everyone couldn't stop raving over it! I made only one change. Since I didn't have light rum, I used gold rum. I also baked it for an extra 15 min. But the recipe is very easy to follow and turns out FANTASTIC! So if you're a real fan of Pina Coladas, this is a MUST TRY recipe!