It’s funny how inspiration can come in the oddest moments.  I bought some coconut cookies at Trader Joes and thought they were going to be soft and moist macaroons; what?  Instead  they were hard and crunchy.  At first I was so disappointed,  but then I thought, “these would make a really good cookie crust” – and inspiration struck!  Pina Colada Cheesecake with a coconut cookie crust!

The crunchy coconut macaroons do make a wonderful crust.  For the filling I went to my favorite cheesecake because it always comes out perfect.  I made some changes, and added some coconut flavor, then topped everything off with a sweet pineapple topping.   The results were scrumptious- a little taste of tropical bliss.

Note:   This cheesecake is really very simple to make; but you need to allow time to make it the day before you want to serve so it can refrigerate overnight.  Also note it stays in the oven 3 hours!  {That means you don’t want to start it late in the evening or you’ll be up really late waiting to take it out of the oven . . . just thought you should know.}

Pina Colada Cheesecake

Ingredients

For the Coconut Crust

2 cups finely crushed coconut macaroons (hard, not soft – Mothers Cookies also has one)
2 tablespoons butter, melted

For the Coconut Cheesecake

4 (8oz) packages cream cheese at room temperature
1 1/4 cup sugar
3 tablespoons flour
1 teaspoon vanilla
2 tablespoons coconut extract
1/2 cup coconut milk
1/2 cup heavy cream
4 eggs, plus 1 egg yolk at room temperature

For the Pineapple Topping

1 (20 oz) can crushed pineapple in juice, drained- reserve 3/4 cup of the juice
1/4 cup sugar
2 tablespoons cornstarch
1 drop yellow food coloring (optional)
maraschino cherries with stems for garnish

Directions

Place a shallow sheet pan with about 1 inch of water on the bottom rack of your oven.  Preheat oven to 250 F.  (The water will add moisture to your oven and prevent your cheesecake from cracking.)

Butter the bottom and sides of a 9 inch springform pan.  (Optional:  I use a parchment round in the bottom also so the cheesecake will come off the springform.  Lightly butter the pan, add the parchment, then butter the top of the parchment.)  Mix the macaroon crumbs with the melted butter until completely combined.  Press into the bottom of prepared pan.

Cream the cream cheese with sugar in an electric mixer.  Scrap down the sides of the bowl.  Combine the sugar and flour together and add to the butter and sugar.  Mix well and scrape down the sides of the bowl.  Add the vanilla extract and the coconut .  Add the eggs one at a time, scraping down the bowl often.  Add the coconut milk and cream.

Pour over the cookie crust.  Bake at 250 for 2 hours.  Turn off the oven and let the cheesecake stand in the oven for 1 hour.  Remove and cool completely on a wire rack (you can leave it in the springform.)

Important:  Refrigerate overnight.  – it won’t completely set up and taste wonderful unless you do.

The next day make the pineapple topping.  Combine drained pineapple with 3/4 cup of the juice in a medium sauce pan.  Mix the cornstarch and sugar together and then add to pineapple.  You can add one drop of yellow food coloring if you want a brighter presentation.  Cook until bubbly.  Remove from heat and cool completely.  Spread over the top of the cheesecake – still in the pan.  Return cheesecake to the refrigerator for at least one hour.

Slice and serve with maraschino cherries.