Eagle Brand® Pina Colada Cheesecake

  • Servings: servings
  • Serving Size: 12
  • Nutrition: See Below
  • Prep Time: 15 Minutes
  • Cook Time: 65 Minutes


  • 1 1/4 cups graham cracker crumbs
  • 1/2 cup flaked coconut
  • 1/2 cup finely chopped nuts
  • 2 tablespoons light brown sugar
  • 1/4 cup butter, melted
  • 2 (8 oz.) packages cream cheese, softened
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 3 large eggs
  • 1/4 cup frozen orange juice concentrate, thawed
  • 1 (8 oz.) can juice-packed crushed pineapple, well drained
  • 1 (8 oz.) can sliced pineapple
  • Maraschino cherries
  • Orange slices


  • HEAT oven to 300°F. Combine graham cracker crumbs, coconut, nuts, brown sugar and butter; press firmly into bottom and halfway up sides of 9-inch springform pan.
  • BEAT cream cheese in large bowl until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and orange juice; mix well. Stir in crushed pineapple. Pour into prepared pan.
  • BAKE 1 hour and 5 minutes or until center is set. Cool. Chill. Garnish with sliced pineapple, maraschino cherries and orange slices.
  • *To toast coconut and nuts: Place each separately in dry nonstick skillet; cook over medium heat, shaking pan until coconut or nuts are lightly browned.
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