PHILADELPHIA® Pina Colada Cheesecake - Kraft Recipes Top
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PHILADELPHIA® Pina Colada Cheesecake

Prep Time
Total Time

16 servings

You could use that frozen pina colada tropical fruit mixer concentrate for cocktails. Or you could make this creamy cheesecake for a tropical twist!

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What You Need

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Make It

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  • 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.

Special Equipment Needed

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!


  • 16 servings

Nutritional Information

Serving Size 16 servings
Calories 410
Total fat 28g
Saturated fat 16g
Cholesterol 130mg
Sodium 360mg
Carbohydrate 32g
Dietary fiber 0g
Sugars 22g
Protein 6g
% Daily Value
Vitamin A 15 %DV
Vitamin C 0 %DV
Calcium 6 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from The texture on this cheesecake was fabulous. The texture on this cheesecake was fabulous. I don't like to see recipe reviews that have been adjusted, but I did make some changes. I used the entire can of mixer- the flavor was a bit bland with 1/2 can. I did not use the cookie crust-which sounded great, but I could not find one without hydrogenated oils, so I crushed 30 Golden Oreos with 1/2 stick butter and used that as the crust. I also topped the finished cake with pineapple slices, marichino cherries and pineapple glaze (pineapple preserves melted and thinned with pineapple juice). We loved it and I am looking forward to trying variations using other drink mixes. Enjoy!
Date published: 2005-02-12
Rated 5 out of 5 by from I tried this recipe 2 years ago for thanksgiving and my family LOVED it, they request it for... I tried this recipe 2 years ago for thanksgiving and my family LOVED it, they request it for Thanksgiving and Christmas. I dont do very much cooking because I dont have any kids but everytime I bring this over for the holidays I always leave with an empty pan. I like to use a whole can of the pina colada concentrate and take out the sour cream. This allows more of the pina colada flavor to come through it also puts more pineapple in every bite! I also use a graham cracker crust instead of the cookie dough.
Date published: 2008-10-14
Rated 2 out of 5 by from so these reviews are confusing. so these reviews are confusing. yes - the cheesecake is nice and tastes good and it's easy to make - but does it taste like pina colada? no, not at all. so if you are adding cans of crushed pineapple and some coconut and/or some coconut extract then you are making a different recipe? it's a good cheesecake, but there is nothing pina colada about it so if you are looking for a pina colada cheesecake recipe, then this isn't your recipe ;)
Date published: 2011-04-26
Rated 5 out of 5 by from My husband LOVED this! 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.
Date published: 2005-07-19
Rated 5 out of 5 by from Awesome recipe! Awesome recipe! I made it for a weekly dinner with friends. Everyone raved about it. I added twice the amount of coconut in the cheesecake mixture. To top it off, I put a dollop or cool whip on each piece with some pineapple and sprinkled coconut. I will definately make this again.
Date published: 2008-06-02
Rated 5 out of 5 by from This is my husbands #1 favorite dessert. 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 batter, and I also top it with more pineapple and toasted coconut before serving. So, so, so, so good!
Date published: 2010-04-13
Rated 3 out of 5 by from GREAT CHEESECAKE! 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
Date published: 2005-11-20
Rated 4 out of 5 by from This was a hit at dinner. 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!!
Date published: 2006-03-17
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