Old San Juan & Pina Colada Cheesecake

IMG_4464The same day we visited Castillo San Cristobal, we took a walk in its shadows around Old San Juan.


Immediately, I fell in love with the warm, vibrant Spanish and colonial buildings.IMG_4445

Everywhere I looked I saw beauty in flora, color,IMG_4449

and architecture.IMG_4482

Old San Juan is a fascinating mix of cultures. With street and traffic signs in Spanish, it’s easy to forget you’re in a U.S. territory.IMG_4487

Contrasts of old and new abound. Modern shops and well-worn push carts


line the cobblestone streets and alleys.


Down one alley we found a charming cupcake bakery where everything is homemade and baked in small toaster ovens in the back of the shop!IMG_4515

After a lovely afternoon of wandering the streets and alleys and strolling in and out of shops and boutiques, we retired to the beach and indulged ourselves in a tropical libation.


When visiting Puerto Rico, the pina colada is the frozen cocktail of choice. Originated on the island in 1954, it has been the official beverage of Puerto Rico for 35 years!

Thinking of Puerto Rico brings back memories of pina coladas on the beach and since I already baked a cupcake inspired by the drink, this time I made a Pina Colada Cheesecake!

photo 2-1

Click Here to Print This Recipe.


  • 1 1/2 cups (1 package) graham cracker crumbs
  • 4 tablespoons unsalted butter, melted
  • 3 tablespoons sugar
  • 1 cup toasted coconut
  • 3/4 cup sugar
  • 3 (8oz.) packages cream cheese, room temperature
  • 5 large eggs, room temperature
  • 1 cup coconut cream
  • 1 cup sour cream
  • 1/3 cup light rum
  • 2 teaspoons vanilla extract
  • 1 (8oz.) can crushed pineapple, drained
  • Garnish: whipped cream, toasted coconut, cherries (optional)


  • Preheat oven to 350 degrees. Lightly grease 10-inch springform pan.
  • Combine graham cracker crumbs, butter, and sugar. Stir in toasted coconut. Press crust mixture into bottom of pan. Bake for 8 minutes. Cool completely.


  • Drop oven temperature to 325 degrees.
  • In the bowl of a stand mixer, beat sugar and cream cheese until light and fluffy. Beat in eggs, one at a time, scraping bowl after each addition. Blend in coconut cream, sour cream, rum, and vanilla. Fold in pineapple. Pour mixture into crust.


  • Bake for 1 hour and 15 minutes (center will still jiggle when moved). Turn oven off and keep cheesecake in oven for 30 minutes. Remove from oven and cool completely. Chill at least 6 hours before serving.
  • If desired, garnish with whipped cream, toasted coconut, and cherries.


photo 1


8 responses

  1. Your photos are beautiful – jump off the page! What better combination can there be – pina colada and cheesecake! After reading your recipe, my appetite is out-of-control!

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