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Piña Colada Cheesecake with Pineapple Coconut Cream Layers

Piña Colada Cheesecake with Pineapple Coconut Cream Layers – Tropical, Creamy & Pure Island Bliss!
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A tropical delight featuring a creamy cheesecake layered with pineapple coconut cream.

Ingredients

Scale
  • 1.5 cups Graham cracker crumbs
  • 0.5 cups Unsweetened shredded coconut
  • 0.5 cups Unsalted butter, melted
  • 0.25 cups Granulated sugar
  • 24 oz Cream cheese, softened
  • 1 cup Granulated sugar
  • 1 tsp Vanilla extract
  • 3 Large eggs
  • 1 cup Crushed pineapple, drained
  • 0.5 cups Coconut cream
  • 1 cup Heavy whipping cream
  • 0.5 cups Powdered sugar
  • 1 tsp Vanilla extract
  • 0.5 cups Unsweetened shredded coconut
  • 1 cup Chopped fresh pineapple

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. In a mixing bowl, combine graham cracker crumbs, shredded coconut, melted butter, and granulated sugar. Mix until well combined.
  3. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and let cool.
  4. In a large bowl, beat the softened cream cheese until smooth and creamy.
  5. Gradually add granulated sugar and vanilla extract, mixing until combined.
  6. Add eggs one at a time, mixing on low speed after each addition until just combined.
  7. Gently fold in the crushed pineapple and coconut cream until evenly distributed.
  8. Pour the cheesecake filling over the cooled crust and spread evenly.
  9. Bake in the preheated oven for 55-60 minutes, or until the center is set and slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.
  10. Remove from the oven and refrigerate for at least 4 hours or overnight.
  11. In a mixing bowl, whip the heavy cream until soft peaks form.
  12. Gradually add powdered sugar and vanilla extract, continuing to whip until stiff peaks form.
  13. Gently fold in unsweetened shredded coconut and chopped fresh pineapple.
  14. Once the cheesecake is fully chilled, spread the pineapple coconut cream mixture evenly over the top.
  15. Garnish with additional shredded coconut and pineapple, if desired.
  16. Slice and serve chilled. Enjoy your delicious Piña Colada Cheesecake!

Notes

  • Allow enough time for the cheesecake to cool completely before adding the cream layers.
  • For a stronger pineapple flavor, use fresh pineapple chunks.
  • This cheesecake can be stored in the refrigerator for up to 4 days.

Nutrition

Find it online: https://www.spiritsdrink.com/pina-colada-cheesecake-pineapple-coconut/