PINA COLADA CHEESECAKE

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PINA COLADA CHEESECAKE
This is one of the best cheesecakes you’ll ever make or eat!  It’s just delicious.  It will transport you right to a summer day at the pool.  This is really easy to make, and it’s no bake so you can make it ahead and have it ready when you need it.  It would be great for a dessert after a BBQ, or after Sunday dinner.  No matter when you decide to serve it, everyone is going to love this one.  Make sure you keep this recipe handy.

HERE’S WHAT YOU NEED:

FOR THE CRUST:

• 1 sleeve of Graham Crackers – crushed
• 1 Tablespoon of Sugar
• 4 Tablespoons of Butter – melted

FOR THE CHEESECAKE:

• 4 – 8 ounce packages of Cream Cheese – softened
• 1 cup of Sugar
• 1/2 cup of Pina Colada Mix
• 1/4 cup of Heavy Cream
• 1 teaspoon of Vanilla
  1/2 cup of crushed Pineapple – drained
• 1/2 cup of shredded sweetened Coconut

FOR THE TOP:

• 1 can of Vanilla Frosting
• 1 can of Pineapple Chunks – drained  (the small can)
  Shredded sweetened Coconut
• Maraschino Cherries – drained (sit on paper towels to drain juice)

COOKS TOOLS NEEDED:

• 7 inch Spring-form Pan
• Parchment paper
• Pastry Bag
• Piping Tip – large Fluted
  Stand Mixer
• Blender or Food Processor

HERE’S WHAT YOU DO TO MAKE PINA COLADA CHEESECAKE:

Line the bottom of a 7 inch Spring-form pan with Parchment paper.  Place the Graham Crackers in the food processor or blender, and pulse until you have crumbs. Add the sugar, and stir. Place the Butter in a bowl, and microwave until melted.  Place the crumbs in the bowl with the Butter, and stir to coat crumbs.  Press Crumbs into the bottom of the Spring-form pan to form the crust.  Place the Spring-form pan in the Freezer.

In the mixing bowl of a stand mixer, place the softened Cream Cheese, Sugar, Pina Colada Mix, Heavy Cream and Vanilla, and blend on low until all ingredients are well blended.  Scrape down the sides of the bowl, turn the mixer on high, and mix again.  Remove the mixing bowl from the Mixer, add the Pineapple and Coconut, and fold into the Cheesecake mixture. 

Remove the pan from the freezer, and pour the cheesecake mixture into the pan, and place it back in the freezer, overnight for best results.  Before serving the Cheesecake, remove the pan from the freezer, and remove the form from the Spring-form pan.  Place the Vanilla Frosting in a pastry bag, and with a fluted tip, pipe the Frosting on the edge of the Cheesecake in big dollops. (see photo) Place the Pineapple Chunks between the dollops of Frosting, and the Maraschino Cherries on top of every other dollop of Frosting.  Generously fill the center of the Cheesecake with the Shredded Coconut. 

Cut in 2 – 3 inch pieces, serve, and Enjoy!

Makes 8 servings