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Sara’s Boozy Pina Colada Cheesecake
January 17, 2010, 9:26 am
Filed under: Cook, Eat | Tags: , , , , , ,

Another new favorite recipe of mine is Sara’s Boozy Pina Colada Cheesecake, which she made for our most recent potluck. You’ll need a springform pan and enough time to let the cake set overnight. She opted for an almond and graham cracker crust from scratch, but I’m more likely to substitute a pre-made graham cracker crust from the grocery store. Also, while she uses a conservative 1/3 cup of rum, I would up that to 1/2 a cup and drizzle a touch of rum (maybe a 1/4 cup) on top of the cake after cooking and before broiling. If you go the boozed up route, you may wish to compensate for the extra liquid by cooking a little longer. Also, I know pina coladas are usually made with light rum, but I like the heft of a darker, spiced rum, and I think it would work just as well.


Preheat the oven to 250F


  • 8 tablespoons of unsalted butter, melted
  • 1 3/4 cups of graham cracker crumbs
  • 3/4 cup chopped pecans or almonds, toasted – use food processor for a finer chop
  • 1 tablespoon of granulated sugar


  • 3 (8 oz.) packages of cream cheese, softened
  • 1/2 cup of granulated sugar
  • 5 large eggs
  • 1 (8 oz.) can of crushed pineapple, drained
  • 1 cup cream of coconut (not the same thing as a can of coconut milk, apparently – look for it in the liquor aisle near the daquiri mixes)
  • 1 cup sour cream
  • 1/3 cup of light rum
  • 4 teaspoons of coconut extract


  • 1 cup coconut flakes


  • Mix all crust ingredients and press into the bottom about 1/2 inch thick and 1.5 inches up the sides of a lightly greased 9-inch springform pan


  • Blend cream cheese and 1/2 cup of sugar at medium speed with an electronic mixer for 3 minutes or until fluffy
  • Add eggs, one at a time, beating well after each addition
  • Add pineapple, cream of coconut, sour cream, light rum, and coconut extract; beat until blended
  • Note: if you don’t have a blender, a mixer will suffice but you’ll get chunks of pineapple. But you might want that.
  • Pour the mixture into crust leaving about an inch from the top


  • Place a tray filled with a 1/2 inch of water on the bottom rack. Bake the cheesecake on the middle rack for 1.75 hours (105 minutes) or until lightly golden with the center almost set. Note: Sara doesn’t submerge her springform pan in a tray of water (the way cheesecakes are traditionally baked), which is why the baking temperature is so low, the baking time is longer, and she adds the tray on the bottom rack to maintain moisture.
  • Remove the cheesecake from the oven when the center is still a little jiggly.
  • Turn on the broiler.
  • Sprinkle the cheesecake with coconut flakes. Spread evenly across the surface and press in lightly.
  • Place cheesecake in broiler – watch carefully so nothing catches fire! – and broil until coconut flakes are crispy and golden.
  • Let the cake cool for an hour, then cover with saran wrap and chill in the refrigerator for at least 8 hours.

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