Pina Colada Cheesecake

This cheesecake tastes like a pina colada in dessert form. Crushed pineapple, dark rum, and coconut extract get folded into a rich cream cheese and sour cream batter, all sitting on a buttery crust made with vanilla wafer crumbs and flaked coconut.

The coconut in the crust toasts as it bakes, giving you a fragrant, golden base with real crunch. Press it firmly up the sides of the springform pan so it holds together when you slice.

Drain the crushed pineapple thoroughly before adding it to the batter. Excess juice thins the filling and can cause cracks or a soggy center. A few firm squeezes in a fine mesh strainer will do the job. The dark rum adds warm, molasses-edged depth that white rum can’t match here, and it pairs naturally with the coconut extract.

Chef Tips

• Soften the cream cheese completely at room temperature before mixing. Cold cream cheese creates lumps that won’t bake out
• Mix the batter on low speed. Overbeating incorporates air, which causes the top to crack as it cools
• Run a knife around the edge of the pan as soon as the cheesecake comes out of the oven so the filling can shrink without pulling apart
• Chill overnight for the cleanest slices

Variations

• Top with toasted coconut flakes and a drizzle of rum caramel for a dressed-up presentation
• Use graham cracker crumbs instead of vanilla wafers for a more traditional crust
• Skip the rum and add an extra teaspoon of coconut extract for a non-alcoholic version