Best Philadelphia Pina Colada Cheesecake Recipes
PHILADELPHIA® PINA COLADA CHEESECAKE
You could use that frozen pina colada tropical fruit mixer concentrate for cocktails. Or you could make this creamy cheesecake for a tropical twist!
Provided by My Food and Family
Categories Recipes
Time 5h15m
Yield 16 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Cut cookie dough into 1/8-inch-thick slices. Arrange slices, slightly overlapping, on bottom and 2 inches up side of greased springform pan. Press edges together to form crust. Bake 12 to 15 min. or until lightly browned.
- Beat cream cheese, sugar, fruit mixer concentrate and vanilla with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low after each addition just until blended. Pour into crust.
- Bake 50 to 55 min. or until center is almost set. Cool completely. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.
Nutrition Facts : Calories 410, Fat 28 g, SaturatedFat 16 g, TransFat 0 g, Cholesterol 130 mg, Sodium 360 mg, Carbohydrate 32 g, Fiber 0 g, Sugar 22 g, Protein 6 g
PHILADELPHIA® 3-STEP® PINA COLADA CHEESECAKE
If you like pina coladas...you'll like this pina colada cheesecake topped with sweet coconut flakes and juicy pineapple rings.
Provided by My Food and Family
Categories Dairy
Time 3h50m
Yield Makes 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Stir in fruit mixer concentrate.
- Pour into crust.
- Bake 40 min. or until center is almost set. Cool. Refrigerate at least 3 hours before serving. Top with coconut and pineapple. Store leftover cheesecake in refrigerator.
Nutrition Facts : Calories 440, Fat 28 g, SaturatedFat 16 g, TransFat 0 g, Cholesterol 115 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
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