Description
Tropical paradise meets creamy indulgence in this key lime pie cheesecake pina colada fusion. Coconut, rum, and lime dance together, creating a luscious dessert that whisks you to sandy beaches with each sublime bite.
Ingredients
Scale
Pie Crust:
- 1.5 cups graham cracker crumbs
- 0.25 cup sugar
- 0.5 cup melted butter
Cheesecake Filling:
- 3 (8 ounces) packages cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 0.25 cup key lime juice
- 0.5 teaspoon lime zest
- 0.5 cup crushed pineapple, drained
- 0.5 cup cream of coconut
- 0.5 teaspoon coconut extract
Garnish:
- Whipped cream
- Toasted coconut
Instructions
- Prepare the oven to 325°F (163°C), ensuring a consistent temperature for optimal baking.
- Combine graham cracker crumbs with sugar and melted butter, thoroughly mixing to create a uniform base. Press the mixture firmly into a springform pan, creating an even crust layer. Bake the crust for 10 minutes to set its structure.
- In a large mixing bowl, whip cream cheese and sugar until achieving a silky, smooth consistency. Incorporate eggs individually, gently blending after each addition to maintain a velvety texture.
- Introduce key lime juice, zesty lime shavings, crushed pineapple, cream of coconut, and coconut extract into the cream cheese mixture. Stir until all ingredients are harmoniously integrated.
- Delicately transfer the filling over the prepared crust, ensuring an even distribution. Bake for 55-65 minutes, watching for a set center that indicates proper cooking.
- Allow the cheesecake to cool completely at room temperature, then refrigerate for a minimum of 4 hours or ideally overnight to develop rich, complex flavors.
- Before serving, embellish with billowy whipped cream and sprinkle toasted coconut flakes for a decorative and textural finishing touch.
Notes
- Use room temperature cream cheese and eggs to ensure a smooth, lump-free cheesecake texture that blends perfectly.
- Crush graham crackers finely and press firmly into the pan to create a solid, crisp crust that won’t crumble when slicing.
- Drain pineapple completely to prevent excess moisture from making the cheesecake watery and losing its creamy consistency.
- For a gluten-free version, swap graham crackers with gluten-free cookie crumbs or ground almonds to maintain the same delicious base.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Desserts, Cocktails
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 547
- Sugar: 48 g
- Sodium: 252 mg
- Fat: 38 g
- Saturated Fat: 22 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 44 g
- Fiber: 1.5 g
- Protein: 8 g
- Cholesterol: 95 mg