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Instant Pot Pina Colada Cheesecake

Do you like Pina Coladas? If you do, this Instant Pot Pina Colada Cheesecake is a must make! Sweet and light flavor, creamy and irresistible you will love this dessert!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 45 minutes

Ingredients

Cheesecake Crust

  • 2 cups graham cracker crumbs
  • ½ cup brown sugar
  • 6 tbsp. butter melted

Cheesecake Filling

  • 24 oz. cream cheese softened
  • ½ cup granulated sugar
  • 5 large eggs
  • 8 oz. crushed pineapple
  • 1 cup cream of coconut (should be found in the baking area)
  • 1 cup sour cream
  • 1 tsp rum extract
  • 4 tsp. coconut extract

Topping

  • 8 oz. cream cheese softened
  • ½ cup butter softened
  • 3 tbsp. milk
  • 1 ½ cups powdered sugar
  • ¾ tsp. coconut extract
  • ½ tsp. rum extract
  • ¾ cup sweetened shredded coconut toasted

Instructions

For crust

  • Mix graham cracker crumbs, brown sugar and butter until the consistency of wet sand.
  • Spray an 8 inch springform pan with non-stick cooking spray.
  • Cut a circle from parchment paper the size of the bottom of your pan. Fit into pan.
  • Scoop crumb mixture into pan and press into bottom and up sides of pan about 1/2 inch.
  • Place crust in the freezer while preparing filling.

For filling

  • Beat cream cheese with granulated sugar until smooth and fluffy.
  • Add eggs, one at a time, mixing after each addition just until combined.
  • Add pineapple, cream of coconut, sour cream, rum extract and coconut extract and mix until combined.
  • Remove crust from freezer and pour filling into crust.
  • Add 1½ cups of water into bottom of Instant Pot.
  • Cover cheesecake pan with foil and seal edges. Place the pan onto trivet that comes with the Instant Pot and lower into the pot.
  • Replace lid on Instant Pot and seal according to the instructions that came with the pot.
  • Cook on high pressure for 45 minutes. Let sit for 10 minutes, then manually release pressure and remove cheesecake. Allow to cool in pan, on wire rack for 1 hour, then cover with foil and refrigerate for at least 3 hours. After chilling, remove from pan before topping.

Topping

  • Spread shredded coconut on a cookie sheet and bake at 350 degrees until lightly browned.
  • In a mixer on medium speed, combine together cream cheese, butter, powdered sugar, milk, ¾ tsp. coconut extract and ½ tsp. rum extract until fluffy. Spread over top of cooled cheesecake.
  • Sprinkle toasted coconut over top.
  • Chill for several hours before slicing or overnight.