Pina Colada Cheesecake With Coco-Nut Crust Recipe

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Pina Colada Cheesecake With Coco-Nut Crust
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Ingredients
12
Count
Nutrition
745
Calories
Total time
21
Minutes
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Ingredients:

Directions:

  1. Prepare coco nut crust.
  2. Place oven rack in centre of oven, heat to 350 degrees.
  3. Coat bottom and sides of 9 inch springform pan evenly with unmelted butter, reserve.
  4. Stir coconut, Brazil nuts and sugar in medium bowl.
  5. Drizzle melted butter over nut mixture.
  6. Stir and toss mixture vigorously with fork until slightly darkened and uniform.
  7. Press nut mixture evenly on sides and bottom of reserved pan.
  8. Refrigerate 5 minutes.
  9. Bake crust 7 minutes.
  10. Cool on wire rack to room temperature before filling, about 30 minutes.
  11. Cheesecake-.
  12. Place oven rack in centre of oven, heat to 350 degrees.
  13. Cut cream cheese into 1 inch cubes, place in large mixer bowl.
  14. Beat at medium speed, scraping down sides of bowl as needed, until completely smooth.
  15. Continue beating while gradually adding crushed pineapple.
  16. Gradually beat in reserved pineapple juice and the liqueur until blended, scraping down sides of bowl as needed.
  17. Add sour cream to cheese mixture, beat at medium speed until blended.
  18. Continue beating while very slowly adding sugar, scraping down sides of bowl as needed, beat until sugar is absorbed.
  19. Add eggs, about 1/4 cup at a time, beating well and scraping down sides of bowl after each addition.
  20. (Batter will be thin) Pour patter into baked cooled coconut crust.
  21. Gently rotate pan several quarter turns to settle batter.
  22. Bake until sides of cheesecake are set 2 1/2 inches in from edges and centre is still pudding like, 60 to 65 minutes for a creamy centre.
  23. For a firmer centre, bake until centre is just set, about 10 minutes longer (cake may crack at sides).
  24. Transfer pan to wire rack away from drafts.
  25. Let cool undisturbed until sides and bottom of pan are completely cooled to room temperature.
  26. Remove sides of pan.
  27. Refrigerate cake uncovered overnight or at least 8 hours.
  28. Cover cake loosely with plastic wrap, refrigerate until serving time.
  29. Make optional garnish just before serving.
  30. Pare and core pineapple slices, cut out eyes of pineapple making small notches in outer edge of slices (or use canned slices).
  31. Cut slices into quarters.
  32. Place 6 to 8 pineapple quarters in border around top of cheesecake.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 744.95 Kcal (3119 kJ)
Calories from fat 563.05 Kcal
% Daily Value*
Total Fat 62.56g 96%
Cholesterol 210.41mg 70%
Sodium 367.99mg 15%
Potassium 401.26mg 9%
Total Carbs 35.93g 12%
Sugars 27.99g 112%
Dietary Fiber 2.47g 10%
Protein 13.08g 26%
Vitamin C 2.1mg 3%
Vitamin A 0.1mg 3%
Iron 0.6mg 3%
Calcium 172.8mg 17%
Amount Per 100 g
Calories 346.66 Kcal (1451 kJ)
Calories from fat 262.02 Kcal
% Daily Value*
Total Fat 29.11g 96%
Cholesterol 97.92mg 70%
Sodium 171.25mg 15%
Potassium 186.73mg 9%
Total Carbs 16.72g 12%
Sugars 13.03g 112%
Dietary Fiber 1.15g 10%
Protein 6.09g 26%
Vitamin C 1mg 3%
Iron 0.3mg 3%
Calcium 80.4mg 17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 19.6
    Points
  • 21
    PointsPlus

Good Points

  • saturated fat free

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