Toasted Pina Colada Cheesecake 


By: Taylor Hart

Imagine all the delicousness on the top of a pineapple upside-down cake decided to hook up with a coconut… thats what this cheesecake is. 


brown Crust


  • 2 cups crushed graham crackers 
  • 4 TBS melted butter
  • 1/3 cup brown sugar
  • Dash of powdered ginger  
  • Dash cinnamon 




  • 16 oz cream cheese
  • 2 eggs
  • 1/2 cup white sugar
  • pineapple caramel
  • 1/4 cup coconut cream sweetened   condensed milk  
  • 1 tsp vanilla


Sour Cream Top

  • 1 cup sour cream
  • 2 Tbs sugar
  • 1/4 cup pineapple juice  

whipped cream and cherries to garnish


Pineapple Caramel  

  • 1 20 0z can crushed pineapple
  • 1 cup  brown sugar 
  • 5 tbs butter



 and preheat oven to 350

grease a 9×3 springform pan.

Mix graham cracker crumbs with sugar, butter and spices. press mixture onto the bottom of spring form pan.  Bake for 10 minutes.

lower oven temperature to 315.

Cream softened cream cheese with sugar, add eggs one at a time, add coconut cream condensed milk.  Divide batter in two.  Add one cup of pineapple caramel to half of the batter, pour onto cooled crust, then spread the rest of the pineapple caramel on top of the first layer, finish by pouring the rest of the coconut filling on top of the caramel.   bake for 1 hour or until middle is set.

mix sour cream, sugar and pineapple juice.  let cheesecake cool down for 15 minutes. pour sour cream mixture on top and spread evenly over the cheesecake.  Bake at 400 for 5 minutes.  turn oven off, open slightly and let cheesecake cool in oven.  chill overnight.

Pineapple Caramel 

combine caramel ingredients in a sauce pan and bring to a simmer over medium heat stirring  occasionally, cook until reduced to 1/3 and a dark amber color. let cool.