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Recipes For Pina Colada Cheesecake

Recipes For Pina Colada Cheesecake

Piña Colada Cheesecake


  • 1 2/3 cups dry fine breadcrumbs
  • 1/4 cup granulated sugar
  • 1/2 cup butter or margarine, melted
  • 32 ounces cream cheese, softened
  • 3/4 cup granulated sugar
  • 4 large eggs
  • 1 (8 ounce) container sour cream
  • 1 (16 ounce) can cream of coconut
  • 1 (16 ounce) can crushed pineapple, well drained
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 1 teaspoon rum flavoring
  • 1 teaspoon lemon juice


1.  Combine first three ingredients; press into the bottom and 1 inch up sides of a 10−inch springform pan. Bake at 350 degrees F for 10 to 12 minutes. Cool on a wire rack.

2. Beat cream cheese at medium speed with an electric mixer until smooth. Gradually add 3/4 cup sugar, beating well. Add eggs, one at a time, beating after each addition. Stir in sour cream and next 6 ingredients; spoon into crust. Bake at 350 degrees F for 1 hour and 20 minutes; turn oven off. Sprinkle on topping; return to oven. Leave cheesecake in oven with door closed for 1 hour; then cool to room temperature on a wire rack.



1/4 cup butter or margarine
1/2 cup flaked coconut
1/2 cup finely chopped almonds
1/4 cup sugar Melt butter.

Add remaining ingredients, and sauté until golden, stirring frequently.

Recipes For Pina Colada Cheesecake
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