It’s May! Summer is almost here – can’t you taste it? Well, you will when you make this light and refreshing cheesecake! The flavors of summer will explode in your mouth when you taste it. It’s the perfect dessert to take to an evening BBQ, or as my 3-year-old and I just demonstrated – perfect for breakfast! I hope you enjoy this yummy variation of a classic.
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Piña Colada Cheesecake
Crust:
- 1 package (about 8-10) graham crackers, crushed
- 1/3 cup Sugar
- 1/3 cup melted ButterCombine all ingredients in a springform pan. Press onto bottom and sides into a crust.
Filling:
- 32 oz. cream cheese, softened
- 1 1/4 cup sugar
- 4 large eggs
- 2 Tbsp. flour
- 2 tsp. vanilla
- 1 Tbsp. coconut extract
- 1 Tbsp. pineapple juice
- 2 Tbsp. heavy cream
In large mixer, mix cream cheese and sugar until smooth. Add eggs one at a time. Add flour, vanilla, coconut, and pineapple juice. Mix in cream last and combine until smooth.
Pour the batter into the graham cracker crust. Place two small baking cups (like a ramekin or souffle pan) filled with water on each side of your cheesecake in the oven. Bake at 350 for 1 hour.
When the cheesecake is done, place a damp towel over it and let cool on the counter for 45 minutes. When it is cooled, take towel off and cover with plastic wrap and place in refrigerator and let chill overnight or for at least 4 hours. Garnish with toasted coconut and pineapple wedges. Enjoy!
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