Pina Colada Cheesecake Cheesecake Factory When Have Again

Featuring two layers of sweet pineapple cake and a layer of creamy kokosnoot cheesecake,  this piña colada cheesecake block is a evidence-stopping summer dessert.

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Happy July (!!!) everybody!  How was your 4th?  Or your Canada Day?  Or your non-vacation weekend?  Was it wonderful?  Did you go to play with sparklers?  I didn't get to have fireworks this twelvemonth but my day was fantabulous anyway.  Considering my improver to the festivities was this piña colada cheesecake cake.

Or more accurately, my add-on was what was left of this piña colada cheesecake cake later on I finished photographing it for this post—role of my photography process is eating bites of whatsoever I'm shooting to make my slices more uniform.

I suffer for my art.

Just allow me support a flake and tell you a little more about this cake—so you can see why it was then fah-reaking irresistible.  The cheesecake layer is the creamiest, coconut-iest cheesecake always; I'm definitely going to mail service a stand-alone version of it at some point.  And we stuff that cheesecake in between two layers of pineapple block, made quick 'due north piece of cake with a box cake mix considering we're buy people.  Then we frost the whole thing with the near heavenly coconut rum buttercream you tin can even imagine.  GUYS!  SOSOSO good.

I've posted all kinds of cheesecake-y recipes this twelvemonth but this piña colada cheesecake cake is hands my favorite.  You could fifty-fifty say it takes the cake.

Yep, I detest me likewise right now.  But I'thou however in a mail-holiday sugar coma and then perchance you lot tin can forgive the bad give-and-take play?  And while you're in a forgiving mood, maybe you lot tin overlook only how many cheesecakes I've been posting.  Because (eep) I still take a few more coming.

I can't help it!   When I detect something I like, I hitting repeat until I become sick of it and never want to see/hear/consume it again. . .tell me I'm not the simply one?  It took me just half dozen months to tire of Fleetwood Mac's greatest hits and so if that's a mensurate I should be over the cheesecake thing soon.

The pineapple layers took several tries to get right; I couldn't get enough pineapple flavor from juice alone, just when I tried adding crushed pineapple to the block the texture was weird, so I turned to pineapple flavoring.  You can get away without adding the flavoring merely your cake won't have much pineapple flavor.

I alarm though: do NOT taste the flavoring direct.  I did and my tongue went numb and everything tasted like pineapple for the residuum of the day.  I make these mistakes and then y'all don't have to—non that anyone merely me would be tempted to gustation something labeled "super force."

A few notes: Both the cheesecake layer and the frosting call for cream of coconut.  This is Non the same equally coconut cream—cream of kokosnoot is sweetened, and is so delicious you lot might be tempted to consume information technology right out of the can.  I use Coco Lopez.

The frosting calls for both rum and rum flavoring; if yous're serving this to children you lot tin exit out the real stuff and yous'll exist just fine.  If you lot want an extra kicking of rum without the booze, add together more of the flavoring—just do it slowly every bit information technology's pretty stiff.

The cheesecake layer needs to refrigerate overnight so be certain to plan for that.

Have a cracking first weekend of July!  I hope it includes a slice of piña colada cheesecake cake—newspaper umbrellas optional merely highly recommended.

Piña colada cheesecake cake is an umbrella potable in block form--it's simply perfect for summertime!

Course: Dessert

Cuisine: American

Servings: 8

Kokosnoot cheesecake layer:

• ii eight-ounce packages cream cheese, at room temperature
• i/ii cup granulated saccharide
• 2 tablespoons all-purpose flour
• ii large eggs at room temperature
• ane big egg yolk
• 1/4 cup sour cream
• 1/4 cup foam of coconut Not coconut foam—I use Coco Lopez
• 1/two teaspoon rum flavor
• 1/iv teaspoon coconut
• ane/4 cup sweetened shredded coconut toasted*

Pineapple block layers:

• 1 15.25-ounce white cake mix + ingredients listed on box
• Pineapple juice
• 1 three.four-ounce box instant vanilla pudding mix
• one/2 teaspoon pineapple flavoring optional
• A couple drops of yellow food coloring optional

Kokosnoot rum frosting:

• i cup unsalted butter at room temperature
• i/iv cup cream of coconut Non coconut cream
• 4 1/ii to 5 cups powdered sugar
• 1 tablespoon rum optional
• one/two teaspoon rum season
• i/ii teaspoon kokosnoot extract
• one/4 teaspoon salt
• maraschino cherries for garnish optional
• additional toasted kokosnoot for garnish optional

Cheesecake layer:

1. Preheat the oven to 350 degrees. Spray an viii-inch round cake pan with cooking spray. Line the lesser of the pan with parchment paper, then generously spray the pan with cooking spray once more. Set pan bated.

2. Beat out the cream cheese, saccharide, and flour together with an electric mixer ready to medium speed. Beat in eggs and egg yolks i at a time, mixing until eggs are just incorporated. Plow mixer to low and beat in the sour cream, cream of kokosnoot, rum flavour and coconut extract. Fold in the toasted coconut.

3. Cascade batter into the prepared pan and smooth the top. Prepare pan in a roasting pan (or whatever large baking pan) and comport over to the oven. Pour a couple inches of h2o into the pan, then carefully transfer to the oven. Bake 28 to 34 minutes, until the middle of the cheesecake barely wobbles. Remove from the oven and immediately run a knife between the cake and the border of the pan. Cool cheesecake to room temperature. One time cooled, encompass with plastic wrap and refrigerate overnight.

4. After the cheesecake has refrigerated, dip the pan in a bowl of hot h2o for nigh 15 seconds. Run a knife around the edge of the block once again, then set a large plate or a block circle on top of the pan. Invert the cake onto the plate. Keep refrigerated until y'all assemble the cake.

Pineapple block layers:

1. Spray ii 8-inch circular cake pans with cooking spray. Line the bottoms with parchment paper; spray the newspaper and lightly grit with flour. Set pans bated.

2. Prepare cake concoction according to the directions on the box, substituting pineapple juice for the water—if your cake mix calls for 1 cup of water, utilise ane cup of pineapple juice. Beat in the vanilla pudding mix, and then the pineapple flavoring and food coloring, if using.

3. Divide evenly between the prepared cake pans and bake every bit directed on the box, until a cake tester inserted into the heart of the block layers comes out clean. (The layers may accept just a few minutes more than usual to be fully done.) Absurd in pans on a wire rack for 30 minutes, then carefully invert pans onto the rack to cool cake layers completely.

Coconut rum frosting:

1. In a stand mixer fitted with the paddle attachment, beat out the butter until it is low-cal and fluffy, near 2 minutes. Beat in the cream of coconut. Turn mixer to depression and gradually add together 4 cups powdered saccharide, then the rum (if using), rum flavor, coconut extract, and salt. Beat on medium for 4 minutes. Adjust consistency if necessary by adding additional cream of coconut if frosting is also thick or boosted powdered sugar if it is too sparse.

Assembly:

1. Place one of the pineapple cake layers on a cake stand or cake circle. Spread a thin layer of frosting over the height. Carefully top with the cheesecake layer. Top cheesecake with another sparse layer of frosting, spreading it gently into an even layer. Top with remaining pineapple block layer. (It's possible your cheesecake layer will be a little wider than your cake; if this is the case trim information technology by running a abrupt paring pocketknife around the perimeter of the cake.) Use remaining frosting to frost the cake, and decorate if desired. Serve and relish.

*To toast your coconut, preheat the oven to 350 degrees. Spread kokosnoot into a single layer on a large baking sheet and bake, tossing occasionally, for 4 to five minutes, until coconut is evenly golden dark-brown. If your coconut isn't golden after five minutes, continue toasting, tossing every minute or so, until it reaches the desired colour. Watch it carefully because information technology burns quickly.

Cheesecake layer adjusted from The Baker's Manual

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Source: https://itsybitsykitchen.com/pina-colada-cheesecake-cake/

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