Mini Pina Colada Cheesecakes
Graham cracker crust, creamy pineapple coconut cheesecake, and a crunchy candied coconut topping.
Equipment
- 2 12-cup mini cheesecake pans or 24-cup mini muffin pan
Ingredients
For the Crust:
- 1 cup fine graham cracker crumbs (about 5 or 6 graham cracker sheets)
- 2 tablespoons sugar
- 3 tablespoons butter, melted
For the Cheesecake:
- 16 ounces cream cheese. softened (two 8-ounce packages)
- 6 tablespoons sugar
- 2 eggs
- 4 ounces sour cream (approx. 1/2 cup)
- 1 cup cream of coconut
- 7.5 ounces crushed pineapple, drained
- 1 tablespoon cornstarch
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon rum extract
- 1/2 teaspoon lemon juice
For the Topping: optional
- 8 tablespoons butter (1 stick)
- 1/2 cup sugar
- 1 cup sweetened shredded coconut
Instructions
- Preheat oven to 350°F.
Make the Crust:
- Combine the crust ingredients. Press into the bottom of each well.
- Bake 10 minutes. Cool completely.
Make the Filling:
- Beat cream cheese until smooth. Add sugar and beat. Gradually add eggs. Stir in sour cream and next 6 ingredients.
- Spoon filling over crusts. Bake at 350°F for 20 to 30 minutes, until filling is set. Remove to cool while you make the topping.
Make the Topping:
- Melt the butter in a pan on the stove. Add the sugar and coconut and saute until golden, stirring frequently. Remove from heat.
- Divide coconut evenly between cheesecakes. Leave behind melted butter and discard. Refrigerate cheesecakes until ready to serve.
Notes
You're Gonna Bake It After All
bakeitafterall.com
