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Pina Colada Cheesecake

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“This recipe has been on the menu at the Hali'imaile General Store Restaurant in Maui since almost day one and is their signature dish. It is very popular there. It also graced the cover of Food and Wine magazine once! You will need to make the white chocolate ganache a day in advance - this is not included in the cook time. The baked cheesecake will need to rest in the refrigerator for 4 to 6 hours, also not included in the cook time. Also, you will need to have a 10 inch fluted tart pan with a removable bottom. It's definitley a specialized recipe, but totally worth it! Just make sure you read the recipe through so you know what to expect. Note: the recipe calls for decorating the cheesecake with pineapple shortbread cookies, which I am omitting. I think it's perfect on its own.”
2hrs 30mins

Ingredients Nutrition


  1. White Chocolate Ganache:
  2. Bring the cream to a boil in a saucepan over medium-high heat, being careful not to scald. Remove from the heat and stir in the white chocolate until melted. Allow to cool, cover and refrigerate overnight. Bring to room temperature before using.
  3. Graham Cracker Crust:
  4. In a bowl, mix together the crumbs, coconut and sugar. pour in the melted butter and toss to mix. Spray a 10 inch fluted tart pan with a removable bottom with cooking spray. Press the mixture into the bottom and sides of the prepared pan.
  5. Preheat oven to 300 degrees F.
  6. Sauteed Pineapple:
  7. In a skillet, melt the butter over medium-high heat. Add the pineapple and brown sugar and saute for 10 minutes, until caramelized. Remove from the heat, drain through a sieve and set aside.
  8. Cheesecake Mix:
  9. In an electric mixer bowl, beat the softened cream cheese on medium speed until smooth. Slowly add the sugar, then the sour cream and cream of coconut, while continuing to beat. Scrape down the sides of the bowl and add the eggs, one at a time, beating well after each addition.
  10. To assemble the cake, spoon the pineapple onto the crust in an even layer. Pour the cream cheese mixture over the pineapple layer. Bake for 1 hour. Turn the oven off and let the cheesecake sit in the oven for 1 1/2 hours longer. Remove from the oven and allow to cool. Cover and refrigerate for 4 to 6 hours.
  11. Unmold by removing the pan sides and sliding the cake onto a serving plate. Spoon the room temp ganache into a pastry bag fitted with a 2 inch star tip and pipe 8 rosettes decoratively on the top. Sprinkle the top of the cake with coconut and serve!

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