Pina Colada Cheesecake Recipe

Ingredients

• 1 cup granulated sugar
• 1 cup melted butter
• 2 1/2 cup graham crackers crumbs
• 16 oz package cream cheese (softened)
• 1 cup powdered sugar
• 1 cup crushed pineapple (drained)
• 1/4 cup toasted shredded coconut (for topping)
• 1/4 cup Pineapple Chunks (drained for topping)
• 2 8 oz. containers of Cool Whip
• 1 tsp yellow food coloring
• 2 tbsp pineapple juice

Steps

1. 1

   In a medium mixing bowl, mix the crushed graham crackers, granulated sugar and melted butter until well combined.

2. 2

   Press the mixture into a 9 x 9 baking dish and set to the side.

3. 3

   Using a standing mixer with a whisk attachment, whip the cream cheese until it’s nice and creamy.

4. 4

   Start adding in the powdered sugar and mix until it is well combined.

5. 5

   Next, add in 8 oz of Cool Whip and mix.

6. 6

   Fold in the crushed pineapple with a spatula.

7. 7

   Spoon out the cheesecake filling over the crust and smooth with an angled spatula until it's an even layer.

8. 8

   In a large mixing bowl combine 8 oz Cool Whip, 1 tsp yellow food coloring, and 2 tbsp of pineapple juice. Mix until well combined.

9. 9

   Spread about 8 oz of Cool Whip mixture on top using an angled spatula over the cheesecake layer.

10. 10

    Sprinkle with toasted coconut and pineapple chunks.

11. 11

    Refrigerate overnight so that the filling can firm up.

12. 12

    Serve, and enjoy the next day!