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Philadelphia® 3-step® Pina Colada Cheesecake

  • Prep Time: 10 Minutes (Total Time 3 Hour 50 Minutes)
  • Serving Size: 8
  • 2 pkg. (8 Ounce each) PHILADELPHIA Cream Cheese, Softened
  • 1/2 cup Sugar
  • 1/2 teaspoon Vanilla
  • 2 Eggs
  • 1/3 cup Thawed Frozen Pina Colada Tropical Fruit Mixer Concentrate
  • 1 HONEY MAID Graham Pie Crust (6 Ounces)
  • 1/4 cup BAKER'S ANGEL FLAKE Coconut
  • 4 Canned Pineapple Rings, Drained
  • PREHEAT oven to 350°F. Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Stir in fruit mixer concentrate.

    POUR into crust.

    BAKE 40 min. or until center is almost set. Cool. Refrigerate at least 3 hours before serving. Top with coconut and pineapple. Store leftover cheesecake in refrigerator.


    Size It Up

    Keep an eye on portion size when you enjoy this rich dessert!

    Variation - Strawberry Daiquiri Cheesecake

    Prepare as directed, using frozen strawberry daiquiri concentrate. Garnish with fresh strawberries just before serving.