PHILADELPHIA® Pina Colada Cheesecake

PHILADELPHIA® Pina Colada Cheesecake recipe

photo by:kraft

This is my husbands #1 favorite dessert. I make it for him at least once every couple months. I add a well drained 8 oz. can of crushed pineapple and some coconut to the ba...read more

posted by

mandylou11

on 4/13/2010

time

prep:

20 min

total:

5 hr 15 min

servings

total:

16 servings

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What You Need

roll (18 oz.) refrigerated sliceable sugar cookies

pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1/2

cup sugar

1/2

cup thawed frozen pina colada tropical fruit mixer concentrate

tsp. vanilla

1/2

cup BREAKSTONE'S or KNUDSEN Sour Cream

eggs

Make It

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.

Kraft Kitchens Tips

Size-Wise

Savor a serving of this indulgent, special-occasion dessert. And, since it makes enough to serve 16, it is the perfect dessert to serve at your next party!

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goinbowlin

posted:10/12/2006

This cheesecake was good, but not as good as I was expecting it to be. It might have been better with a little more pina colada flavoring. I think it needed a little more zing.

stephanie4458

posted:6/21/2006

this recipe is very good it has a tast of cheesecake and then a kick of pina colda so i loved it!!

Marilo4102

posted:5/23/2006

This was a great recipe. Everyone loved it!! I put some more pina colada mix juice on the top to give it more of the pina colada taste.

kalena71

posted:5/16/2006

It was my first attempt at a cheesecake and it was a hit at our Cinco de Mayo party. Very easy to make. Next time I will stick to the recipe and not add the whole can of pina colada mix. It made it too runny. But it did taste good.

Leona920

posted:3/16/2006

This was a hit at dinner. I used a graham crust instead and I used the whole can of pina colada mix. After 50 minutes of baking it was far from done. I think it ended up taking about 1 1/2 hrs but it was still creamy- not at all dried out. Awesome!!

LauraDreed

posted:11/20/2005

GREAT CHEESECAKE!! My only alterations to the recipe: 1-Make the sugar cookies first, then chop them up, very fine, mix them with 1/2 cup melted butter and use that as the crust. 2- Add 1/4 cup more of the pina colada mix 3-use shredded coconut as garnish

a cook

posted:8/14/2005

This cake was very good, however it was more "plain" tasting then I thought it would be. I did bake the cookie dough crust about 10-15 minutes longer than instructed. It was a hit.

a cook

posted:7/27/2005

This is the worst cheesecake recipe I have ever had. The cookie crust never browned and stuck to the pan. The filling had no pina colada taste.

lyndsay_gracie

posted:7/19/2005

My husband LOVED this! It was easy to make and the texture is marvelous. As a suggestion, bake the cookie dough at the manufacturer's recommended temperature and then reduce the temp. to bake the cheesecake. In my non-stick pan, the dough didn't brown in the time allotted in the recipe and pooled in the bottom of the pan.

msqueenbee

posted:6/25/2005

the very best cheesecake i ve ever baked!!!!!!!!!!