By daily 
Piña Colada Cheesecake
😉 𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀 😉
For the Crust:
2 ½ cups graham cracker crumbs
6 tablespoons unsalted butter, melted
4 tablespoons granulated sugar
For the Cheesecake Filling:
16 oz cream cheese, softened
2 cups heavy cream
1 cup powdered sugar
1 teaspoon rum extract
1 cup crushed pineapple, drained
½ cup sweetened shredded coconut
For Garnish:
Whipped cream (optional)
Maraschino cherries (optional)
Pineapple slices or chunks (optional)
😉 𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀 😉
1️⃣ Prepare the Crust:
Combine Ingredients: In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until fully combined.
Form the Crust: Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Lightly grease the sides of the pan with cooking spray to prevent sticking.
Chill the Crust: Place the pan in the freezer to firm up the crust while you prepare the cheesecake filling.
2️⃣ Make the Cheesecake Filling:
Mix Cream Cheese & Sugar: In a medium bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
Whip the Cream: In a separate bowl, whip the heavy cream until soft peaks form.
Combine Mixtures: Gently fold the cream cheese mixture into the whipped cream, mixing on low speed until just combined.
Add Flavors: Stir in the drained crushed pineapple, shredded coconut, and rum extract until evenly distributed.
Fill the Crust: Spread the cheesecake filling evenly over the chilled crust.
3️⃣ Chill the Cheesecake:
Refrigerate: Place the cheesecake in the refrigerator for at least 3-4 hours, or until fully set.
4️⃣ Garnish & Serve:
Remove from Pan: Once set, run a thin knife around the edge of the cheesecake to loosen it, then carefully remove the sides of the springform pan.
Decorate: If desired, pipe whipped cream around the edges of the cheesecake, and top with maraschino cherries and pineapple slices or chunks.
Slice and enjoy 😉😉😉