PIñA COLADA CHEESECAKE
The Piña Colada cocktail is a popular drink that features the flavors found in this cheesecake. The combination of orange, pineapple, coconut and rum combine for a marvelous, tropical-inspired cheesecake.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 9h
Yield 16
Number Of Ingredients 15
Steps:
- Heat oven to 325°F. Wrap outside bottom and side of 10-inch springform pan with foil to prevent leaking. Spray inside bottom and side of pan with cooking spray. In small bowl, mix crust ingredients. Press crust mixture on bottom of pan. Bake 8 to 10 minutes or until set.
- In large bowl, beat cream cheese and 1/4 cup sugar with electric mixer on medium speed until light and fluffy. Beat in eggs; one at a time; just until blended. On low speed, beat in remaining filling ingredients except pineapple. Gently fold in pineapple. Pour over crust.
- Bake 1 hour 10 minutes to 1 hour 15 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Run small metal spatula around edge of pan to loosen cheesecake. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight before serving.
- In 1-quart saucepan, mix reserved pineapple juice plus enough water to equal 2/3 cup, cornstarch, and sugar. Heat to boiling over medium heat, stirring constantly. Boil 1 minute, stirring constantly, until slightly thickened. Cool 20 minutes at room temperature.
- In large bowl, toss glaze with pineapple and mango. Spoon onto top of cheesecake. Garnish with mint leaves.
Nutrition Facts : Calories 360, Carbohydrate 27 g, Cholesterol 100 mg, Fat 3 1/2, Fiber 1 g, Protein 6 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 19 g, TransFat 1/2 g
PINA COLADA CHEESECAKE
The pineapple, rum, and coconut flavors of your favorite cocktail are mixed into this creamy, delicious cheesecake.
Provided by Dole
Categories Trusted Brands: Recipes and Tips Dole Pineapple
Time 6h30m
Yield 10
Number Of Ingredients 14
Steps:
- Combine crumbs, coconut and butter in medium bowl. Press mixture on bottom and sides of 8 or 9-inch springform pan. Chill.
- Pour juice into small saucepan. Sprinkle gelatin over juice; let stand 5 minutes to soften gelatin. Cook and stir over medium heat until gelatin dissolves; remove from heat. Set aside.
- Beat together cream cheese and 3/4 cup sugar in large bowl until smooth. Beat in gelatin mixture until well blended. Beat in rum and coconut extract until smooth and blended. Gently fold in whipped topping. Spoon into prepared crust. Chill 6 hours or overnight until set.
- Combine undrained pineapple, cornstarch and remaining 2 tablespoons sugar in small saucepan. Cook and stir over medium heat until mixture boils and slightly thickens. Chill. Spoon over top of cheesecake before serving. Garnish with additional toasted coconut, if desired.
Nutrition Facts : Calories 620.3 calories, Carbohydrate 58.4 g, Cholesterol 98.3 mg, Fat 39.1 g, Fiber 1.7 g, Protein 7.4 g, SaturatedFat 23.7 g, Sodium 370.1 mg, Sugar 34.1 g
PINA COLADA CHEESECAKE
I took this recipe from a magazine several years ago. I love anything with coconut and pineapple and this is one of my favorite cheesecakes! -Peggy Key, Grant, Alabama
Provided by Taste of Home
Categories Desserts
Time 1h55m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, combine cookie crumbs and coconut; stir in butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 8-10 minutes or until set and lightly browned. Cool on a wire rack. , In a large bowl, beat cream cheese and sugar until smooth. Beat in the cream of coconut, milk and extract. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. , Bake at 325° for 1-1/4 to 1-1/2 hours or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Thinly slice pineapple; arrange on cheesecake. Warm apple jelly; brush over pineapple. Refrigerate until chilled. Just before serving, garnish with blossoms if desired., ,
Nutrition Facts : Calories 448 calories, Fat 26g fat (16g saturated fat), Cholesterol 105mg cholesterol, Sodium 393mg sodium, Carbohydrate 46g carbohydrate (31g sugars, Fiber 1g fiber), Protein 9g protein.
PIñA COLADA CHEESECAKE BARS
The combination of canned and dried pineapple in the topping not only doubles down on flavor, it provides extra texture to contrast with the soft and creamy cheesecake filling.
Provided by Food Network Kitchen
Categories dessert
Time 4h30m
Yield 12 cheesecake bars
Number Of Ingredients 15
Steps:
- Make the crust: Preheat the oven to 350˚ F. Line an 8-inch square baking dish with foil, leaving a 2-inch overhang on two sides; lightly brush with melted butter. Toss the cookie crumbs, sugar and melted butter in a small bowl until well combined. Firmly press the mixture evenly into the bottom of the pan to make a thin layer. Bake until firm and lightly browned, about 10 minutes. Let cool at least 20 minutes. Reduce the oven temperature to 325˚ F.
- Make the filling: Combine the cream cheese, cream of coconut, sugar and salt in a large bowl and beat with a mixer on medium-high speed, scraping down the bowl a few times, until smooth and fluffy, 3 to 5 minutes. Reduce the mixer speed to medium; beat in the eggs, sour cream and coconut extract until combined. Spread the filling over the crust.
- Bake until the edges are set but the center is still a little jiggly, 35 to 45 minutes. Transfer to a rack and let cool to room temperature, about 3 hours.
- Meanwhile, make the topping: Combine the dried and crushed pineapple, cream of coconut, lemon juice and water in a small saucepan over medium-high heat. Bring to a simmer, stirring occasionally, then reduce the heat to medium low and cook, stirring occasionally, until the dried pineapple is tender and the liquid has reduced to just a few spoonfuls of syrup, about 20 minutes. Let the topping cool, stirring occasionally, 30 to 45 minutes.
- Spoon the topping over the cheesecake layer and gently spread to cover. Cover with plastic wrap and refrigerate overnight.
- Remove the bars from the pan, peel off the foil and cut into pieces.
PINA COLADA CHEESECAKE BARS
Make and share this Pina Colada Cheesecake Bars recipe from Food.com.
Provided by Vino Girl
Categories Bar Cookie
Time 1h3m
Yield 16 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350°.
- CRUST: Combine first 4 ingredients in a bowl.
- Add butter, oil, and 1 tablespoon water; toss well.
- Press mixture into the bottom of an 8-inch square baking pan coated with cooking spray.
- Bake for 10 minutes.
- Cool completely on a wire rack.
- FILLING: Combine cottage cheese and the next 7 ingredients (through salt) in a food processor, and process until smooth.
- Add egg substitute, and process until blended.
- Spread cheese mixture over cooled crust.
- Bake for 33 minutes or until set.
- Cool for 10 minutes on a wire rack.
- Refrigerate for 2 hours or until thoroughly chilled.
- TOPPING: Top with pineapple and coconut.
Nutrition Facts : Calories 104.5, Fat 4.4, SaturatedFat 2.1, Cholesterol 5.1, Sodium 130.6, Carbohydrate 12.8, Fiber 0.6, Sugar 9.2, Protein 3.9
PINA COLADA BARS
My all-time favorite summer drink in cookie form.
Provided by Brandi Rose
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 1h22m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine flour, butter, and white sugar in a bowl. Beat with an electric mixer on low speed, scraping bowl often, until crust mixture resembles coarse crumbs. Press into the bottom of an 8-inch square baking pan.
- Bake crust in the preheated oven until crust is set but still pale, 12 to 17 minutes.
- Combine brown sugar, eggs, 1/2 teaspoon rum extract, and salt in a bowl. Beat with an electric mixer on medium speed, scraping bowl often, until well-blended. Stir in pineapple, coconut, and macadamia nuts. Spread filling over hot crust.
- Bake in the preheated oven until filling is set and top is lightly browned, 25 to 30 minutes. Let cool completely, about 25 minutes.
- Whisk 5 teaspoons reserved pineapple juice, confectioners' sugar, and 1/2 teaspoon rum extract together in a small bowl to make glaze.
- Drizzle glaze over cooled filling; cut into bars.
Nutrition Facts : Calories 205.8 calories, Carbohydrate 26.7 g, Cholesterol 38.5 mg, Fat 10.6 g, Fiber 1 g, Protein 2.2 g, SaturatedFat 5.3 g, Sodium 134.7 mg, Sugar 19.5 g
More about "piña colada cheesecake bars recipes"
BEST PIñA COLADA CHEESECAKE BARS RECIPE - HOW TO …
From delish.com
5/5 (2)Servings 16Cuisine AmericanTotal Time 4 hrs 30 mins
- Preheat oven to 325° and line a 9" square baking pan with parchment paper, leaving an overhang on two sides.
PIñA COLADA CHEESECAKE BARS - 5* TRENDING RECIPES WITH …
From food.theffeed.com
Estimated Reading Time 2 mins
- Preheat oven to 325° and line a 9" square baking pan with parchment paper, leaving an overhang on two sides.
- Make the crust: In a medium bowl, combine graham crackers with sugar, melted butter, and salt. Transfer to prepared pan, and gently press in to make an even crust.
- Make the filling: In a large bowl, beat cream cheese with sugar until light and fluffy, 2 minutes. Beat in Thai Kitchen coconut milk, eggs, and salt until smooth.
- Pour mixture over crust and bake until just set, about 45 minutes. Cool completely in pan. Cover with plastic wrap and refrigerate until well chilled, at least 2 hours.
- Meanwhile, make pineapple filling: In a medium saucepan, whisk together sugar and egg yolks, then whisk in pineapple juice and salt. Add butter and place over medium heat.
- Cook pineapple mixture, stirring constantly scraping the bottom and sides of the pans, until butter melts and mixture is thick enough to coat the back of a spoon, about 9 minutes.
- Spread cooled pineapple mixture evenly over cooled bars and spread whipped cream on top. Sprinkle with toasted coconut and keep chilled until ready to serve.
- Use parchment paper overhang to lift cheesecake out of pan. Cut into 16 squares. Top each square with a maraschino cherry before serving.
PIñA COLADA BARS | THE RECIPE CRITIC
From therecipecritic.com
Estimated Reading Time 2 mins
- Beat together in your mixer cream cheese, and cream of coconut until smooth. Fold in the cool whip until combined.
PIñA COLADA CHEESECAKE BARS - THE BEST VIDEO RECIPES …
From recipes-for-all.com
Estimated Reading Time 2 mins
- Preheat oven to 325° and line a 9" square baking pan with parchment paper, leaving an overhang on two sides.
- Make crust: In a medium bowl, combine graham crackers with sugar, melted butter, and salt. Transfer to prepared pan, and gently press in to make an even crust.
- Make filling: In a large bowl, beat cream cheese with sugar until light and fluffy, 2 minutes. Beat in coconut milk, eggs, and salt until smooth. Stir in coconut flakes.
- Pour mixture over crust and bake until just set, about 45 minutes. Cool completely in pan. Cover with plastic wrap and refrigerate until well chilled, at least 2 hours.
- Meanwhile, make pineapple filling: In a medium saucepan, whisk together sugar and egg yolks, then whisk in pineapple juice and salt. Add butter and place over medium heat.
- Cook pineapple mixture, stirring constantly and scraping the bottom and sides of the pans, until the butter melts and mixture is thick enough to coat the back of a spoon, about 9 minutes.
- Spread cooled pineapple mixture evenly over cooled bars and spread whipped cream on top. Sprinkle with toasted coconut and keep chilled until ready to serve.
- Use parchment paper overhang to lift cheesecake out of pan. Cut into 16 squares. Top each square with a maraschino cherry before serving.
NO BAKE PIñA COLADA CHEESECAKE » SEA SALT SAVORINGS
From seasaltsavorings.com
- Add the crust mixture the the baking dish, then use a cup to press the crust to the bottom of the dish. Place the dish in the fridge.
- Combine the cream cheese and confectioners sugar in a large bowl, then use an hand mixer to whip until it is light and fluffy. Add the banana cream pudding mix, crushed pineapple, and coconut milk. Mix until it it just combined.
PINA COLADA NO BAKE CHEESECAKE - PRACTICALLY …
From practicallyhomemade.com
- Combine Vanilla Wafer crumbs, melted butter and brown sugar in a bowl. Mix together until everything is nicely incorporated. Pour into a ungreased spring form pan. Press crumbs firmly into the bottom and slightly up the sides of the spring form pan. Refrigerate until filling is ready.
- Mix together cream cheese and sweetened condensed milk until creamy using a hand held {or stand mixer}. Add the coconut extract and drained crushed pineapple, mix until evenly distributed. Add the whipped topping and fold into the cream cheese mixture until combined, being sure to do this slowly so that you do not deflate the filling.
- Pour the Pina Colada cheesecake filling into the Vanilla Wafer crust and smooth into an even layer. Refrigerate for at least 4 hours.
PIñA COLADA CHEESECAKE BARS RECIPE | MYRECIPES
From myrecipes.com
- To prepare crust, combine first 4 ingredients in a bowl. Add butter, oil, and 1 tablespoon water; toss well. Press mixture into the bottom of an 8-inch square baking pan coated with cooking spray. Bake at 350° for 10 minutes. Cool completely on a wire rack.
- To prepare filling, combine cottage cheese and the next 7 ingredients (through salt) in a food processor, and process until smooth. Add egg substitute, and process until blended. Spread cheese mixture over cooled crust. Bake at 350° for 33 minutes or until set. Cool for 10 minutes on a wire rack. Refrigerate for 2 hours or until thoroughly chilled. Top with pineapple and coconut. Cut into 16 bars.
PIñA COLADA CHEESECAKE - PAULA DEEN
From pauladeen.com
5/5 (12)
NO-BAKE PIñA COLADA CHEESECAKE PARFAITS - BEYOND …
From beyondfrosting.com
Estimated Reading Time 5 mins
CBD RECIPES: PIñA COLADA CHEESECAKE BARS | EXTRACT LABS
From extractlabs.com
Estimated Reading Time 2 mins
PINA COLADA CHEESECAKE! - JANE'S PATISSERIE
From janespatisserie.com
Estimated Reading Time 7 mins
PIñA COLADA CHEESECAKE BITES - WWW.THESCRANLINE.COM
From thescranline.com
Author Nick Makrides
VEGAN PIñA COLADA CHEESECAKE BARS - RAINBOW PLANT LIFE
From rainbowplantlife.com
Estimated Reading Time 8 mins
LET THESE PIñA COLADA CHEESECAKE BARS TRANSPORT YOU …
From pinterest.ca
APPLE CRUMB CHEESECAKE - GRETCHEN'S VEGAN BAKERY
From gretchensveganbakery.com
MACADAMIA NUT PINA COLADA BARS RECIPES
From tfrecipes.com
15 BEST PIñA COLADA RECIPES | EASY PIñA COLADA RECIPE ...
From foodnetwork.com
PINA COLADA CHEESECAKE BARS - TFRECIPES.COM
From tfrecipes.com
PINA COLADA CHEESECAKE BARS RECIPE
From crecipe.com
PINA COLADA CHEESECAKE BARS RECIPE | MYRECIPES
From myrecipes.com
PIñA COLADA CHEESECAKE BARS - GRETCHEN'S VEGAN BAKERY
From gretchensveganbakery.com
PIñA COLADA CHEESECAKE BARS RECIPE
From crecipe.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #preparation #occasion #for-large-groups #desserts #eggs-dairy #fruit #oven #summer #vegetarian #cookies-and-brownies #cheesecake #bar-cookies #nuts #cheese #food-processor-blender #dietary #seasonal #coconut #tropical-fruit #pineapple #brunch #taste-mood #sweet #equipment #small-appliance #number-of-servings #presentation #served-cold #4-hours-or-less
You'll also love