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Piña Colada Cheesecake

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Ingredients

  • 1-13.5 oz can Andre Prost Coconut Milk, (found in the baking aisle - not lite) left upside down in refrigerator overnight, divided
  • 16 pecan shortbread cookies*, roughly chopped
  • 3/4 cup sweetened coconut flakes
  • 3 tablespoons coconut oil (melted if solid)
  • 1 cup sugar
  • 1 tablespoon cornstarch
  • 3-8 oz packages cream cheese, regular or Neufchatel, room temperature
  • 4 eggs, room temperature
  • 1 teaspoon rum extract
  • 1 teaspoon coconut extract
  • 1/4 teaspoon salt
  • 1-20 oz can crushed pineapple
  • 1/4 cup sugar
  • 1 tablespoon cornstarch
  • *we used Keebler brand Pecan Sandies

Andre Prost Coconut Milk helps create the classic piña colada flavor in this delicious cheesecake. Refrigerate the coconut milk overnight to separate the solids.

Time

  • 30 minutes to assemble
  • 60 minutes to bake
  • 60 minutes to rest

Yield

  • 12-16 serving

Directions

  1. Preheat oven to 325°F. Grease a 9 inch springform pan and line outside with aluminum foil up to rim.
  2. To make cookie crust: Place cookies in food processor. Process until fine crumbs. Add coconut flakes, and oil. Process until well combined. If no food processor: Smash cookies in plastic bag, with a rolling pin and mix in bowl. Pour mixture into bottom of springform pan and a bit up the sides, firmly press into an even layer. The bottom of a measuring cup works well in this step. Bake for 10 minutes and remove to wire rack.
  3. To make cheesecake: Open chilled Coconut Milk (upside down) and pour off the liquid. Save liquid for smoothies or to cook in oatmeal. Scoop out solid parts of Coconut Milk (3/4 cup) and heat until it will whisk together. Set aside. Whisk 1 cup of sugar and 1 tablespoon of cornstarch together until combined (no lumps). Beat cream cheese in large mixing bowl until smooth. Slowly add sugar mixture, beating until well mixed. Add eggs, one at a time, beating between each until combined. Add reserved coconut milk, rum and coconut extracts, and salt. Mix well and pour into springform pan.
  4. Set cheesecake into a larger pan of hot water (water bath) and place in oven. Bake 60 minutes or until it reaches 160°F on a meat thermometer. Shut off oven and leave cheesecake in oven for 60 more minutes. Remove to wire rack. To prevent cracking, gently slide a knife around outside of cheesecake and inside edge of springform pan. Cool completely, then cover and refrigerate 4 hours or overnight.
  5. To make topping: Drain pineapple very well over a bowl. Reserve juice. Add drained pineapple, 1/4 cup sugar and 2 tablespoons of pineapple juice to small sauce pan. Heat until sugar is melted into pineapple. Meanwhile, add 2 tablespoons of pineapple juice and cornstarch to small bowl and whisk until smooth. Pour into hot pineapple mixture. Stir well and cook until thickened and translucent. Refrigerate to cool.
  6. To serve. Unmold cheesecake from form and place on platter. Cover with pineapple topping and enjoy!

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