- Beat the Cream Cheese and Sugar: In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy, about 2-3 minutes.
- Add Coconut Cream and Pineapple Juice: Slowly add the coconut cream and pineapple juice, blending until fully incorporated and smooth. This gives your cheesecake that signature tropical taste!
- Add the Eggs: Add the eggs one at a time, mixing on low speed after each addition until just combined. Avoid over-mixing to keep the cheesecake light and creamy.
- Mix in Pineapple and Coconut: Gently fold in the crushed pineapple and shredded coconut, ensuring they’re evenly distributed throughout the batter.
Step 3: Bake the Cheesecake
- Pour and Smooth the Filling: Pour the cheesecake filling over the pre-baked crust. Use a spatula to smooth out the top and remove any air bubbles.
- Prepare a Water Bath (Optional): Wrap the outside of the springform pan with two layers of aluminum foil. Place it in a larger pan filled with about 1 inch of hot water to create a water bath. This step helps to prevent cracks and ensure even baking.
- Bake: Place the cheesecake in the oven and bake for 55-65 minutes. The center should still have a slight jiggle but look mostly set.
- Cool Gradually: Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour, then remove it and let it cool to room temperature.
Step 4: Chill and Set
- Refrigerate the Cheesecake: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to let the flavors meld and the texture set.
- Release from the Pan: After chilling, carefully run a knife around the edges and release the cheesecake from the springform pan.
Step 5: Prepare the Topping and Garnishes
- Add Whipped Cream: Spread or pipe whipped cream in an even layer over the top of the chilled cheesecake for a light, airy finish.
- Add Pineapple and Toasted Coconut: Sprinkle the remaining crushed pineapple and toasted coconut flakes (if desired) over the whipped cream.
- Garnish with Pineapple and Cherries: Place fresh pineapple slices and maraschino cherries around the edges of the cheesecake for a festive, tropical look.
Step 6: Serve and Enjoy!
Your beautiful Piña Colada Cheesecake is ready to slice and serve! With its creamy, tropical flavors, every bite will transport you to a beachside paradise. Pair with a piña colada for the ultimate dessert experience!
Storage Tips
- Refrigeration: Store leftovers in the refrigerator, covered, for up to 5 days.
- Freezing: For longer storage, freeze individual slices wrapped tightly in plastic wrap and aluminum foil. They can last in the freezer for up to 2 months.
Pro Tips
- Drain the Pineapple Well: Excess juice can make the filling too wet and affect the cheesecake’s texture.
- Opt for Coconut Cream, Not Coconut Milk: Coconut cream is thicker and more flavorful, giving your cheesecake a true piña colada essence.
- Use Room-Temperature Ingredients: This ensures a smoother filling and helps prevent cracking during baking.
Indulge in the blissful, tropical flavor of this Piña Colada Cheesecake and bring a touch of the beach to your table! With a little care and the right ingredients, you’ll create a dessert worth savoring slowly.