Pina Colada Cheesecake

• Vegetarian

• Produce

  • 8 slices Pineapple, canned

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1/2 cup Brown sugar
  • 2 tbsp Corn starch
  • 3/4 cup Granulated sugar, White
  • 3 tsp Vanilla

• Nuts & Seeds

  • 1 1/3 cup Coconut flake, sweetened
  • 1 1/4 cup Cream of coconut

• Snacks

  • 1 1/2 cups Graham cracker crumbs

• Dairy

  • 5 tbsp Butter, unsalted
  • 3 8oz packs Cream cheese
  • 2 tbsp Heavy cream
  • 1 cup Heavy whipping cream
  • 2 tbsp Sour cream

• Desserts

  • 1 Maraschino cherries

Found on willcookforsmiles.com

Description

Ingredients

• Crust:
• 1 ½ cups graham cracker crumbs
• ½ cup brown sugar
• 1 tsp vanilla extract
• 5 Tbsp melted unsalted butter
• 4 slices of pineapple (canned)
• ⅔ cup of sweetened coconut flakes
• Cheesecake:
• 3 8oz packs of cream cheese, softened
• 2 Tbsp sour cream
• 2 eggs
• ⅔ cup Cream of Coconut (Goya*)
• 2 Tbsp heavy cream (or whole milk)
• ⅔ cup white granulated sugar
• 2 Tbsp corn starch
• 2 tsp vanilla extract
• Topping:
• 1 cup heavy whipping cream, cold
• ½ cup Cream of Coconut
• 2 Tbsp white granulated sugar
• ___
• ¾ cup sweetened coconut flakes
• 4 slices of pineapples, canned
• Maraschino cherries

Directions

• Preheat the oven to 325 and grease a 9 inch spring form. You will need a large roasting pan (one that’s bigger and longer than the spring form. I use an aluminum foil disposable one.)
• In a small bowl, combine graham cracker crumbs, melted butter, vanilla extract and brown sugar. Mix very well.
• Spread crumb mixture in the bottom of the spring form, evenly, pressing it over the bottom and half way up the sides.
• Spread chopped pineapple slices evenly over the bottom and then coconut flakes all over the pineapple chunks. Set aside.
• In a bowl of an electric mixer, beat cream cheese on medium-high speed until smooth and fluffy. Scrape sides and bottom of the bowl and beat for another minute.
• Add corn starch and sugar and mix until combined.
• Beat in eggs one at a time, until incorporated.
• Add sour cream, vanilla extract, heavy cream and Cream of Coconut and beat until all mixed well.
• Transfer batter into the springform and spread it evenly. Pour the batter all over the pineapples and coconut and not just in the center. (If you are not sure about your springform holding up in water, you can wrap the springform in heavy duty aluminum foil from bottom up to the sides.)
• Place roasting pan into the oven and place springform with cheesecake inside the roasting pan. Carefully add water to the roasting pan, about half way up the side of the springform.
• Bake for 70-75 minutes. Turn off the oven and open the oven door half way. Let cheesecake rest for about 10 minutes and take it out of the oven.
• Let it rest on the counter for 10 minutes and then gently run a butter knife between sides of the cheesecake and the springform, to carefully separate it. (You dont actually have to take the cheesecake out of the pan until ready to serve.)
• Cool cheesecake for an hour to get it to room temperature and then cool it for an hour in the refrigerator so it is cold when adding whipped topping.
• Whipped Cream: Add the cold heavy whipping cream into the cold mixing bowl. Use whisk attachment. Starting at low speed, start whisking, gradually raise to speed to high. Slowly pour in the Cream of Coconut and then sugar. Beat until stiff peaks appear (dont walk away far or you might overmix).
• Spread whipped topping over the cooled cheesecake, evenly. (Keep the cheesecake in the springform.)
• Spread coconut flakes gently over the whipped topping. Decorate with pineapple slices and maraschino cherries.
• Cover the cheesecake and springform with saran wrap and refrigerate for at least 4 hours or overnight.