Pina Colada Cheesecake With Coco-Nut Crust

Recipe by Derf2440
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 40mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
  • Coco Nut Crust
  • 1 12 - 2
    tablespoons butter, at room temperature
  • 1
    cup ground toasted brazil nuts or 1 cup ground toasted filbert nut
  • 14
    cup sugar
  • 14
    cup butter, melted, cooled to room temperature
  • Cheesecake
  • 2 14
    lbs cream cheese, at room temperature
  • 34
    cup unsweetened crushed canned pineapple, drained well, 1/2 cup juice reserved
  • 13
    cup coconut rum
  • 14
  • 1 12
    cups sugar
  • 4
    large eggs, at room temperature, slightly beaten
  • 2
    slices fresh pineapple, 1/2 cm thick (optional) or 2 slices canned pineapple (optional)
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DIRECTIONS

  • Prepare coco nut crust.
  • Place oven rack in centre of oven, heat to 350 degrees.
  • Coat bottom and sides of 9 inch springform pan evenly with unmelted butter, reserve.
  • Stir coconut, Brazil nuts and sugar in medium bowl.
  • Drizzle melted butter over nut mixture.
  • Stir and toss mixture vigorously with fork until slightly darkened and uniform.
  • Press nut mixture evenly on sides and bottom of reserved pan.
  • Refrigerate 5 minutes.
  • Bake crust 7 minutes.
  • Cool on wire rack to room temperature before filling, about 30 minutes.
  • Cheesecake-------------.
  • Place oven rack in centre of oven, heat to 350 degrees.
  • Cut cream cheese into 1 inch cubes, place in large mixer bowl.
  • Beat at medium speed, scraping down sides of bowl as needed, until completely smooth.
  • Continue beating while gradually adding crushed pineapple.
  • Gradually beat in reserved pineapple juice and the liqueur until blended, scraping down sides of bowl as needed.
  • Add sour cream to cheese mixture, beat at medium speed until blended.
  • Continue beating while very slowly adding sugar, scraping down sides of bowl as needed, beat until sugar is absorbed.
  • Add eggs, about 1/4 cup at a time, beating well and scraping down sides of bowl after each addition.
  • (Batter will be thin) Pour patter into baked cooled coconut crust.
  • Gently rotate pan several quarter turns to settle batter.
  • Bake until sides of cheesecake are set 2 1/2 inches in from edges and centre is still pudding like, 60 to 65 minutes for a creamy centre.
  • For a firmer centre, bake until centre is just set, about 10 minutes longer (cake may crack at sides).
  • transfer pan to wire rack away from drafts.
  • Let cool undisturbed until sides and bottom of pan are completely cooled to room temperature.
  • Remove sides of pan.
  • Refrigerate cake uncovered overnight or at least 8 hours.
  • Cover cake loosely with plastic wrap, refrigerate until serving time.
  • Make optional garnish just before serving.
  • Pare and core pineapple slices, cut out eyes of pineapple making small notches in outer edge of slices (or use canned slices).
  • Cut slices into quarters.
  • Place 6 to 8 pineapple quarters in border around top of cheesecake.
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