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Blue Hawaiian Cheesecake

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  • 1 2/3 cups Graham cracker crumbs
  • 1/2 cup granulated sugar
  • 1/4 teaspoon cardamom
  • 1/4 cup (1/2 stick) butter, melted


  • 24 ounces cream cheese
  • 1 cup granulated sugar
  • 3 eggs plus 1 egg yolk
  • 1/2 cup cream of coconut (not coconut milk)
  • 1/4 teaspoon salt
  • 1 cup sour cream
  • 2 tablespoons pineapple rum (like Curazan)
  • 1/4 cup pineapple juice
  • 3 tablespoons blue curacao (blue liqueur)


  1. Heat oven to 350 degrees F.
  2. Crust: Mix crumbs, sugar, cardamom, melted butter right in a 9-inch springform pan and spread out. Pat down to form crust and refrigerate for 2 or more hours.
  3. Filling: Mix cream cheese and sugar until well mixed, 3 minutes on a medium mixer setting.
  4. Add egg and yolk one at a time and mix well after each addition. Remember to scrape bowl.
  5. Add cream of coconut, rum, blue liqueur, pineapple juice, sour cream and salt; mix well.
  6. Pour into pan. Wrap the pan in aluminum foil all around and around the edges. Put in a roasting pan with hot water 1/2 inch up the sides of the pan.
  7. Put in the middle rack of the oven for 1 hour.
  8. After one hour, crack open the oven door for an hour.
  9. Remove cake from oven.
  10. Chill. Garnish with pineapple chunks mixed with orange concentrate juice.