Dole's Piña Colada Cheesecake

Dole's Piña Colada Cheesecake Recipe from Puerto Rico with Coconut and Pineapple

Region / culture: Puerto Rico | Preparation time: 30 minutes | Cooking time: 24 hours | Servings: 8-10

Introduction

Indulge in the tropical flavors of Dole's Piña Colada Cheesecake, a creamy and decadent dessert that will transport you to a sunny beach with every bite.

History

The Piña Colada Cheesecake recipe is a delicious twist on the classic cocktail, combining the flavors of pineapple, coconut, and rum in a rich and creamy cheesecake.

Ingredients

Crust

1.5 cups vanilla wafer crumbs
1 cup flaked coconut
0.33 cup melted butter

Filling

2 envelopes unflavored gelatin
0.75 cup sugar
1 (6 oz (170 g)) can Dole ® pineapple juice
3 eggs, separated
3 (8 oz (227 g)) packages cream cheese, softened
0.25 cup dark Jamaican rum
0.25 cup coconut extract
1 (20 oz (567 g)) can Dole ® crushed pineapple
2 tbsp sugar
1 tbsp cornstarch

How to prepare

Crust

Mix vanilla wafer crumbs with flaked coconut.
Stir in melted butter.
Press the mixture on the bottom and sides of an 8" – 9" spring-form pan.
Chill the crust until ready to use.

Filling

In a saucepan, mix gelatin and 0.5 cup of sugar.
Add pineapple juice and let it stand for 1 minute.
Heat the mixture on low until the gelatin dissolves, approximately 5 minutes. Remove from heat.
Add the egg yolks, one at a time, and beat well after each addition. Cool slightly.
Beat the cream cheese until fluffy.
Blend in the gelatin mixture with rum and coconut extract.
Chill the mixture quickly by setting it over a bowl of ice water; stir until slightly thickened.
Beat the egg whites until foamy.
Gradually add 0.25 cup of sugar, beating until stiff peaks form.
Fold in the gelatin mixture and turn it into the prepared crust.
Refrigerate the cheesecake overnight.
In a saucepan, combine undrained pineapple with 2 tbsp of sugar and cornstarch.
Cook the mixture, stirring until it boils and thickens. Cool.
Spoon the pineapple mixture over the cheesecake.

Variations

For a non-alcoholic version, omit the rum and use rum extract instead.
Add chopped macadamia nuts to the crust for added crunch and flavor.
Swirl in some mango puree for a tropical twist.

Cooking Tips & Tricks

Make sure to chill the crust before adding the filling to ensure a firm and crispy base.

- Be sure to beat the egg whites until stiff peaks form to give the cheesecake a light and airy texture.

- Refrigerate the cheesecake overnight to allow the flavors to meld and the texture to set properly.

Serving Suggestions

Serve Dole's Piña Colada Cheesecake chilled with a dollop of whipped cream and a sprinkle of toasted coconut on top for a tropical touch.

Cooking Techniques

Beating the egg whites until stiff peaks form will help give the cheesecake a light and airy texture.

- Chilling the cheesecake overnight will allow the flavors to meld and the texture to set properly.

Ingredient Substitutions

You can use graham cracker crumbs or crushed vanilla wafers instead of the crumbs for the crust.

- If you don't have coconut extract, you can use coconut milk or coconut cream for a similar flavor.

Make Ahead Tips

You can prepare the crust and filling ahead of time and assemble the cheesecake the day before serving. Just add the pineapple topping before serving.

Presentation Ideas

Garnish the Piña Colada Cheesecake with fresh pineapple slices, maraschino cherries, and mint leaves for a beautiful and tropical presentation.

Pairing Recommendations

Serve Dole's Piña Colada Cheesecake with a glass of chilled coconut water or a piña colada cocktail for the ultimate tropical dessert experience.

Storage and Reheating Instructions

Store any leftover Piña Colada Cheesecake in the refrigerator for up to 3 days. To reheat, let it come to room temperature before serving.

Nutrition Information

Calories per serving

Each serving of Dole's Piña Colada Cheesecake contains approximately 350 calories.

Carbohydrates

Each serving of Dole's Piña Colada Cheesecake contains approximately 35 grams of carbohydrates.

Fats

Each serving of Dole's Piña Colada Cheesecake contains approximately 20 grams of fats.

Proteins

Each serving of Dole's Piña Colada Cheesecake contains approximately 6 grams of proteins.

Vitamins and minerals

Dole's Piña Colada Cheesecake is a good source of Vitamin C from the pineapple juice and Vitamin A from the eggs and cream cheese.

Alergens

This recipe contains dairy (cream cheese, butter, eggs) and tree nuts (coconut). It may also contain gluten if using a traditional crust.

Summary

Dole's Piña Colada Cheesecake is a rich and indulgent dessert that is high in fats and carbohydrates but also provides some essential vitamins and minerals.

Summary

Dole's Piña Colada Cheesecake is a tropical twist on a classic dessert, combining the flavors of pineapple, coconut, and rum in a rich and creamy cheesecake that is sure to impress your guests. Enjoy a taste of paradise with every bite!

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was a warm summer day, and I was rummaging through my old recipe box, looking for something new to try. As I sorted through the yellowed index cards and torn magazine clippings, my eyes landed on a small, tattered piece of paper tucked in the back of the box. The title read "Dole's Piña Colada Cheesecake."

I had never heard of such a dessert before, but the combination of tropical flavors piqued my interest. I must have acquired the recipe years ago, perhaps from a friend or a magazine, but for some reason, I had never gotten around to making it. Now, with the tantalizing description of creamy coconut and juicy pineapple swirling in my head, I knew it was time to give it a try.

The ingredients were simple enough: cream cheese, sugar, eggs, crushed pineapple, coconut extract, and graham cracker crumbs for the crust. I already had everything I needed in my pantry, so I set to work gathering my supplies and preheating the oven.

As I mixed the cream cheese, sugar, and eggs together, I couldn't help but think back to all the recipes I had collected over the years. Some were passed down from my own mother, while others were discovered in cookbooks or shared by friends. Each recipe held a story, a memory of where I was when I first tasted it or who I was with when I made it.

The smell of coconut extract filled the kitchen, transporting me to a sunny beach somewhere far away. I added the crushed pineapple and stirred it gently into the batter, marveling at how the sweet fruit blended seamlessly with the creamy cheese.

The crust was a simple combination of graham cracker crumbs and melted butter, pressed into a springform pan and baked until golden brown. As it cooled, I poured the cheesecake filling over the top, smoothing it out with a spatula before popping it into the oven.

I watched through the oven door as the cheesecake rose and browned, the scent of pineapple wafting through the air. It was like a little slice of paradise right in my own kitchen.

When the timer finally dinged, I pulled the cheesecake out of the oven and set it on the counter to cool. The creamy filling had a slight jiggle in the center, a sign that it was perfectly cooked. I couldn't wait to dig in.

After letting it chill in the refrigerator for a few hours, I finally sliced into the cheesecake and took my first bite. The flavors exploded in my mouth, the tangy pineapple cutting through the rich cream cheese, while the coconut added a subtle sweetness to the mix. It was like a tropical vacation on a plate.

I knew I had stumbled upon a gem of a recipe, one that would be a hit at any gathering or celebration. I made a mental note to share it with my friends and family, to pass on the joy of this decadent dessert.

As I savored each bite of Dole's Piña Colada Cheesecake, I couldn't help but be grateful for all the recipes I had collected over the years. They were more than just instructions for creating a meal – they were a link to the past, a connection to the people and places that had shaped me into the cook I was today.

And so, with a full belly and a happy heart, I tucked the recipe back into my box, ready to discover more culinary treasures waiting to be unearthed. Cooking was not just a hobby for me – it was a way of sharing love and memories with those I cared about. And as long as there were recipes to be found, I would continue to cook with joy and passion, savoring each delicious moment along the way.