Pina Colada Cheesecake with Coco-Nut Crust
Created by Derf on April 25, 2013
- Servings: 9
- Prep Time: 20m
- Cook Time: 80m
- Recipe #9238
Ingredients
- COCO NUT CRUST
- 1 1/2 to 2 tablespoons butter, at room temperature
- 1 cup flaked coconut
- 1 cup ground toasted brazil nuts (or 1 cup ground toasted filbert nut)
- 1/4 cup sugar
- 1/4 cup butter, melted, cooled to room temperature
- CHEESECAKE
- 2 1/4 pounds cream cheese, at room temperature
- 3/4 cup unsweetened crushed pineapple (canned pineapple, drained well, 1/2 cup juice reserved)
- 1/3 cup coconut rum
- 1/4 cup sour cream
- 1 1/2 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))
How to Make
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Step 1: Prepare coco nut crust.
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Step 2: Place oven rack in centre of oven, heat to 350 degrees.
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Step 3: Coat bottom and sides of 9 inch springform pan evenly with unmelted butter, reserve.
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Step 4: Stir coconut, Brazil nuts and sugar in medium bowl.
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Step 5: Drizzle melted butter over nut mixture.
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Step 6: Stir and toss mixture vigorously with fork until slightly darkened and uniform.
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Step 7: Press nut mixture evenly on sides and bottom of reserved pan.
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Step 8: Refrigerate 5 minutes.
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Step 9: Bake crust 7 minutes.
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Step 10: Cool on wire rack to room temperature before filling, about 30 minutes.
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Step 11: Cheesecake
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Step 12: Place oven rack in centre of oven, heat to 350 degrees.
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Step 13: Cut cream cheese into 1 inch cubes, place in large mixer bowl.
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Step 14: Beat at medium speed, scraping down sides of bowl as needed, until completely smooth.
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Step 15: Continue beating while gradually adding crushed pineapple.
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Step 16: Gradually beat in reserved pineapple juice and the liqueur until blended, scraping down sides of bowl as needed.
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Step 17: Add sour cream to cheese mixture, beat at medium speed until blended.
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Step 18: Continue beating while very slowly adding sugar, scraping down sides of bowl as needed, beat until sugar is absorbed.
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Step 19: Add eggs, about 1/4 cup at a time, beating well and scraping down sides of bowl after each addition.
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Step 20: (Batter will be thin) Pour patter into baked cooled coconut crust.
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Step 21: Gently rotate pan several quarter turns to settle batter.
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Step 22: 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.
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Step 23: For a firmer centre, bake until centre is just set, about 10 minutes longer (cake may crack at sides).
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Step 24: Transfer pan to wire rack away from drafts.
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Step 25: Let cool undisturbed until sides and bottom of pan are completely cooled to room temperature.
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Step 26: Remove sides of pan.
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Step 27: Refrigerate cake uncovered overnight or at least 8 hours.
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Step 28: Cover cake loosely with plastic wrap, refrigerate until serving time.
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Step 29: Make optional garnish just before serving.
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Step 30: Pare and core pineapple slices, cut out eyes of pineapple making small notches in outer edge of slices (or use canned slices).
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Step 31: Cut slices into quarters.
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Step 32: Place 6 to 8 pineapple quarters in border around top of cheesecake.
Nutritional Facts
- Serving Size: 1 (296.8 g)
- Calories 974
- Total Fat - 71.1 g
- Saturated Fat - 41.1 g
- Cholesterol - 240.1 mg
- Sodium - 915 mg
- Total Carbohydrate - 70.2 g
- Dietary Fiber - 3.1 g
- Sugars - 55.3 g
- Protein - 19.7 g
- Calcium - 191.9 mg
- Iron - 3.3 mg
- Vitamin C - 7.8 mg
- Thiamin - 0.2 mg