Pina Colada Cheesecake

Name: Pina Colada Cheesecake
Prep time: 30 min
Total time: 390 min
Ingredients: 1.25 cups vanilla wafer crumbs; 1 cup flaked coconut, toasted; 0.5 cup butter or margarine, melted; 1 (6 ounce) can DOLE® Pineapple Juice; 1 (.25 ounce) envelope unflavored gelatin; 3 (8 ounce) packages cream cheese, softened; 0.75 cup sugar; 0.25 cup dark Jamaican rum*; 0.75 teaspoon coconut or vanilla extract; 2 cups frozen non-dairy whipped topping, thawed; 1 (20 ounce) can DOLE® Crushed Pineapple; 1 tablespoon cornstarch; 2 tablespoons sugar; 1 teaspoon Toasted flaked coconut

4.6

(16)

15 Reviews

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The pineapple, rum, and coconut flavors of your favorite cocktail are mixed into this creamy, delicious cheesecake.

Recipe by Dole

Updated on June 18, 2020

3

Prep Time:

30 mins

Additional Time:

6 hrs

Total Time:

6 hrs 30 mins

Servings:

10

Yield:

10 servings

Jump to Nutrition Facts

Ingredients

1 ¼ cups vanilla wafer crumbs
1 cup flaked coconut, toasted
½ cup butter or margarine, melted
1 (6 ounce) can DOLE® Pineapple Juice
1 (.25 ounce) envelope unflavored gelatin
3 (8 ounce) packages cream cheese, softened
¾ cup sugar
¼ cup dark Jamaican rum*
¾ teaspoon coconut or vanilla extract
2 cups frozen non-dairy whipped topping, thawed
1 (20 ounce) can DOLE® Crushed Pineapple
1 tablespoon cornstarch
2 tablespoons sugar
1 teaspoon Toasted flaked coconut

Directions

Combine crumbs, coconut and butter in medium bowl. Press mixture on bottom and sides of 8 or 9-inch springform pan. Chill.
Pour juice into small saucepan. Sprinkle gelatin over juice; let stand 5 minutes to soften gelatin. Cook and stir over medium heat until gelatin dissolves; remove from heat. Set aside.
Beat together cream cheese and 3/4 cup sugar in large bowl until smooth. Beat in gelatin mixture until well blended. Beat in rum and coconut extract until smooth and blended. Gently fold in whipped topping. Spoon into prepared crust. Chill 6 hours or overnight until set.
Combine undrained pineapple, cornstarch and remaining 2 tablespoons sugar in small saucepan. Cook and stir over medium heat until mixture boils and slightly thickens. Chill. Spoon over top of cheesecake before serving. Garnish with additional toasted coconut, if desired.

Tips

*Substitute: You can use 2 teaspoons rum extract instead of 1/4 cup Jamaican rum.

Nutrition Facts (per serving)

620	Calories
39g	Fat
58g	Carbs
7g	Protein

Nutrition Facts
Servings Per Recipe 10
Calories 620
% Daily Value *
Total Fat 39g	50%
Saturated Fat 24g	119%
Cholesterol 98mg	33%
Sodium 370mg	16%
Total Carbohydrate 58g	21%
Dietary Fiber 2g	6%
Total Sugars 34g
Protein 7g
Vitamin C 5mg	23%
Calcium 64mg	5%
Iron 1mg	8%
Potassium 158mg	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.