The same day we visited Castillo San Cristobal, we took a walk in its shadows around Old San Juan.
Contrasts of old and new abound. Modern shops and well-worn push carts
line the cobblestone streets and alleys.
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!
- 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.
DISTANCE TRAVELED FROM PHILADELPHIA TO SAN JUAN: 1,576 miles