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Amish Cinnamon Delight

Amish Cinnamon Delight

Creamy Piña Colada Cheesecake recipe. A tropical escape with coconut, pineapple, and rum. Easier than the Amish Cinnamon Delight.
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Prep Time 30 minutes
Cook Time 55 minutes
Cooling Time 4 hours
Total Time 5 hours 25 minutes
Servings: 8 slices
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 1/2 cups crushed coconut crackers or graham crackers
  • 1/2 cup grated coconut (sweetened or unsweetened)
  • 1/2 cup melted butter
  • 3 cups cream cheese at room temperature
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 cup crushed pineapple well-drained
  • 1/2 cup coconut cream
  • 1/4 cup rum (optional)
  • 1 teaspoon vanilla extract
  • 1/4 cup all-purpose flour

Equipment

  • Large bowl
  • Electric mixer
  • Spatula
  • 9 inch springform pan
  • Fine mesh strainer

Method
 

  1. Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan.
  2. Mix the crushed crackers, grated coconut, and melted butter in a large bowl until it resembles wet sand.
  3. Pour the crust mixture into the pan and press firmly into the bottom. Chill in the fridge.
  4. In a large bowl, beat cream cheese and sugar together until smooth and fluffy.
  5. Add eggs one at a time and mix on low speed, then incorporate crushed pineapple, coconut cream, rum (if using), vanilla, and flour until combined.
  6. Pour filling over the crust and tap the pan to release air bubbles.
  7. Bake for 50-60 minutes until edges are set and the center jiggles slightly.
  8. Turn off the oven and let the cheesecake cool inside for 30 minutes, then move to a wire rack to cool to room temperature and refrigerate for at least 4 hours.
  9. Whip the chilled coconut cream with powdered sugar until soft peaks form and spread over the cheesecake.
  10. Garnish with crushed pineapple and toasted coconut and slice to serve.

Nutrition

Calories: 350kcalCarbohydrates: 30gProtein: 5gFat: 22gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 210mgPotassium: 120mgFiber: 1gSugar: 18gVitamin A: 8IUVitamin C: 1mgCalcium: 6mgIron: 4mg

Notes

Ensure all ingredients are at room temperature for the best texture. You can substitute coconut crackers with graham crackers or use canned coconut milk for the coconut cream. The rum is optional; you can replace it with pineapple juice for added fruitiness. This cheesecake can be made ahead and will taste even better after a day in the fridge. Store covered in the refrigerator for 4-5 days or freeze for 1-2 months.
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