Piña Colada Cheesecake


Crushed pineapple, coconut, and a little light rum give this easy piña colada cheesecake its Caribbean flair.


• 15 crushed graham cracker sheets
• 6 tbsp unsalted butter
• 2 tbsp lightly packed brown sugar


• 40oz softened cream cheese
• 1 1/2 cups powdered sugar
• 1 1/2 tablespoons vanilla extract
• 3/4 cup coconut cream
• 4 oz rum (preferably dark, you can use coconut rum too)
• 1 cup fresh pineapple (measured in cubes, then pureed in a food processor)


• Prepare your crust by mixing crushed grahams and melted butter, then shape it in a 9inch springform cake pan
• Mix your cheesecake filling ingredients in a large bowl until well combined! Mix should be smooth and silky
• Refrigerate over night (or at least 5 hours)

• Slice, serve and enjoy!

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