Key Lime Pie Cheesecake Piña Colada

Combining the tangy sweetness of a Key Lime Pie with the creamy richness of a cheesecake, and infusing tropical piña colada flavors, this dessert is a deliciously indulgent fusion. It’s perfect for summer gatherings, beach parties, or anytime you’re craving a tropical treat.

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Ingredients:

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup shredded coconut (unsweetened)
• 1/4 cup sugar
• 1/2 tsp ground cinnamon (optional)
• 6 tbsp unsalted butter, melted
• Pinch of salt

For the Cheesecake Filling:

• 3 (8 oz) packages cream cheese, softened
• 1 cup sour cream
• 1 cup granulated sugar
• 1/4 cup coconut cream (from a can)
• 1/2 cup fresh lime juice (about 4-5 limes)
• 1 tbsp lime zest (from about 2 limes)
• 1/2 tsp vanilla extract
• 3 large eggs
• 1/4 cup rum (optional, for piña colada flavor)

For the Piña Colada Layer:

• 1/2 cup heavy cream
• 1/2 cup coconut milk
• 1/4 cup pineapple juice
• 1/4 cup sugar
• 1/4 tsp vanilla extract
• 1 tbsp cornstarch (to thicken)
• 1/2 cup crushed pineapple, drained (for texture and extra flavor)

For the Garnish (Optional):

• Shredded coconut, toasted
• Lime wedges or slices
• Pineapple chunks or slices
• Whipped cream
• Maraschino cherries

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Instructions:

1. Prepare the Crust:

1. Preheat the oven to 350°F (175°C).
2. Mix the crust ingredients: In a medium bowl, combine the graham cracker crumbs, shredded coconut, sugar, cinnamon (if using), and salt. Stir until evenly mixed.
3. Add melted butter: Pour in the melted butter and mix until the crumbs are well-coated.
4. Press the crust into the pan: Grease the bottom and sides of a 9-inch springform pan or a standard 9-inch pie pan. Press the graham cracker mixture firmly into the bottom of the pan to form an even layer.
5. Bake the crust: Bake for 8-10 minutes, or until golden brown. Remove from the oven and let cool while you prepare the cheesecake filling.

2. Make the Cheesecake Filling:

1. Prepare the filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
2. Add sour cream and sugar: Add the sour cream and granulated sugar, beating until combined and smooth.
3. Add the coconut cream, lime juice, lime zest, and vanilla: Mix in the coconut cream, fresh lime juice, lime zest, and vanilla extract until everything is incorporated.
4. Add eggs: Add the eggs one at a time, beating well after each addition. Make sure the mixture is smooth and fully combined.
5. Add rum (optional): If you’re making the piña colada version, stir in the rum for a tropical flair.
6. Pour into the crust: Once the crust has cooled, pour the cheesecake filling over the cooled graham cracker crust, spreading it evenly.
7. Bake the cheesecake: Lower the oven temperature to 325°F (163°C). Bake the cheesecake for 50-60 minutes, or until the edges are set, but the center is still slightly jiggly.
8. Cool the cheesecake: Allow the cheesecake to cool to room temperature before transferring it to the refrigerator. Chill for at least 4 hours, or preferably overnight.

3. Prepare the Piña Colada Layer:

1. Combine the ingredients: In a saucepan, combine the heavy cream, coconut milk, pineapple juice, sugar, and vanilla extract. Heat over medium heat, stirring occasionally until the sugar dissolves.
2. Thicken the mixture: In a small bowl, dissolve the cornstarch in a tablespoon of water. Add this slurry to the saucepan and stir until the mixture thickens, which should take about 3-4 minutes.
3. Add crushed pineapple: Stir in the crushed pineapple, and cook for an additional 1-2 minutes until fully combined. Remove from the heat.
4. Cool the piña colada layer: Allow the mixture to cool completely to room temperature.

4. Assemble the Key Lime Pie Cheesecake Piña Colada:

1. Spread the piña colada layer: Once the cheesecake has chilled, spread the piña colada mixture evenly over the top of the cheesecake. Use a spatula to smooth it out if needed.
2. Chill again: Return the cheesecake to the refrigerator for at least 2 hours to allow the layers to set together.

5. Garnish and Serve:

1. Toast the coconut: For extra flavor, toast some shredded coconut by placing it in a dry skillet over medium heat. Stir frequently until golden brown and fragrant, then remove from heat.
2. Garnish the cheesecake: Just before serving, garnish the cheesecake with toasted coconut, lime wedges or slices, pineapple chunks, whipped cream, and maraschino cherries if desired.
3. Serve: Slice the cheesecake and enjoy the rich, tropical flavors of the key lime pie and piña colada.

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Tips & Notes:

• Make ahead: This cheesecake can be made in advance and stored in the refrigerator for up to 3 days. It’s actually best when chilled overnight to allow the flavors to meld.
• Rum options: If you prefer a non-alcoholic version, you can omit the rum and increase the pineapple juice or coconut milk slightly for a similar tropical flavor.
• Crust options: You can also substitute the graham cracker crumbs with crushed digestive biscuits or vanilla wafer cookies for a different texture and flavor.
• For a smoother finish: If you want the piña colada layer to be extra smooth, you can strain the crushed pineapple before adding it to the sauce.

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Why You’ll Love This Key Lime Pie Cheesecake Piña Colada:

• Tropical flavor: This cheesecake brings together the tartness of key lime pie with the creamy richness of cheesecake and the sweet, coconut-pineapple goodness of a piña colada.
• Creamy and indulgent: The cheesecake filling is incredibly creamy, and the piña colada layer adds a tropical twist that makes each bite unique.
• Visually stunning: The layered appearance and vibrant colors from the lime, coconut, and pineapple make this dessert a showstopper at any event.

This Key Lime Pie Cheesecake Piña Colada is the perfect dessert to bring a taste of the tropics to your next gathering. Enjoy the perfect balance of tart, sweet, and creamy in every bite!