Recipe: Pina Colada Cheesecake

Pi a Colada Cheesecake
Haliimaile General Store

This very large, tall cake should be made a day ahead so that it can be refrigerated overnight.

3 cups finely ground graham cracker crumbs (12 ounces)
1 cup shredded unsweetened coconut (2 ounces) divided *
2-1/2 cups granulated sugar, divided *
6 tablespoons unsalted butter, melted
2-1/2 cups coarsely chopped fresh pineapple, from a 2 1/2 pound pineapple-or a 16 ounce can of crushed pineapple packed in its own juice, drained; then delete Step 2
1/4 cup light brown sugar
3 pounds cream cheese, at room temperature
5 eggs
1/2 cup unsweetened coconut milk
2 cups heavy cream
1/4 cup cream of coconut, such as Coco Lopez brand
2 teaspoons vanilla

In a large bowl, toss together the graham cracker crumbs, *3/4 cup of the shredded coconut and *1/4 cup of the granulated sugar. Using a fork, stir in the melted butter. Transfer the crumb mixture to a 10-by-3 inch spring form pan and press evenly all over the bottom and up the sides of the pan. Refrigerate for 15 minutes. Preheat the oven to 350 F.

In a medium nonreactive saucepan, stir together the pineapple and brown sugar. Bring to a simmer over moderate heat and cook until soft and syrupy, about 10 minutes. Drain and set aside to cool. Reserve the syrup for another use.

Using an electric mixer, beat the cream cheese and the remaining *2-1/4 cups granulated sugar at medium speed, scraping the bowl. Beat in the eggs one at a time, blending well after each addition. Beat in the coconut milk. Pour one-fourth of the cream cheese mixture into the chilled crust. Spoon the cooled pineapple on top in an even layer. Pour the remaining cream cheese mixture over the pineapple. Bake for 1-1/2 hours, then prop open the oven door and let the cake cool completely in the oven. Refrigerate the cake overnight.

Preheat the oven to 350 F. Spread the remaining *1/4 cup shredded coconut on a baking sheet and toast until golden, about 5 minutes. Let cool.

In a medium bowl, whip the heavy cream, cream of coconut and vanilla until stiff. Unmold the cheesecake on a platter. Spread or pipe the coconut cream over the top. Sprinkle the toasted coconut over the cream.

Pam
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