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Pina Colada Cheesecake - K

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“Talk about shortcut cheesecakes! Hardly any prep at all. Sounds so yummy, I'm picking up the ingredients tomorrow and will make it. IMPORTANT: program wouldn't accept "frozen concentrate pina colada tropical fruit mixer", so had to shorten it to what would be accepted.”
READY IN:
1hr 17mins
SERVES:
15
UNITS:
US

Ingredients Nutrition

  • 1 (18 ounce) roll sliceable refrigerated sugar cookie dough
  • 4 (8 ounce) packages cream cheese, softened
  • 12 cup sugar
  • 12 cup frozen concentrate pina colada nonalcoholic drink mix, thawed
  • 1 teaspoon vanilla
  • 12 cup sour cream
  • 4 eggs

Directions

  1. PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan).
  2. Cut cookie dough into 1/8-inch-thick slices.
  3. Arrange slices, slightly overlapping, on bottom and 2 inches up side of greased springform pan.
  4. Press edges together to form crust.
  5. Bake 12 to 15 minute or until lightly browned.
  6. BEAT cream cheese, sugar, fruit mixer concentrate and vanilla with electric mixer on medium speed until well blended. Add sour cream; mix well.
  7. Add eggs, 1 at a time, mixing on low after each addition just until blended.
  8. Pour into crust.
  9. BAKE 50 to 55 minute or until center is almost set.
  10. Cool completely.
  11. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
  12. Refrigerate 4 hours or overnight.
  13. Store leftover cheesecake in refrigerator.

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