Cheesecake Stuffed Piña Colada Bread Recipe

While I was making a double batch of sweet Piña Colada muffins the other day I found myself holding a bowl of batter after all of my muffin tins were filled.  I really didn’t want to wait for the pans to be available again so I decided to do something extraordinary with — like a quick bread loaf.  One problem.  I didn’t have quite enough batter to actually make a loaf with it so I needed to get creative.  Cheesecake! I remembered I had recently seen a cheesecake stuffed quick bread on Pinterest.  When I tried to find it again I noticed that most of your cheesecake stuffed recipes require a less cheesecake, and more baked cream cheese, layer sandwiched between two layers of quick bread batter. I’m not going to show you how to do that because this quick bread is actually stuffed with cheesecake and I’m afraid a heavy bread layer on top would be a complete disaster! So, don’t do that!  Don’t add a third layer to your loaf; got it?

Before you preheat your oven to 350 degrees, you will need to adjust your baking racks to have one in the middle, and another near the bottom of your oven. Fill a half-sheet baking pan with shallow amount of water. Set bath on the bottom rack of your oven. This water bath is going to help the cheesecake retain moisture and prevent cracking. Both are important to baking a great cheesecake!

One more thing before you get started!  Don’t forget to grease your loaf pan(s)!

Separate crushed pineapple from the juice (reserve).

In a large mixing bowl, lightly beat your eggs with a fork. Add butter, coconut milk, crushed pineapple, one-forth cup of the reserved pineapple juice, granulated sugar, vanilla, desiccated coconut/raw coconut flour, and unbleached all-purpose flour together in a medium bowl.  Fold gently, just until combined.  Avoid overmixing if at all possible!  Ignore lumps or small flour spots, they will be taken care of during baking. Divide batter between two prepared loaf pans and set them to the side.

Here’s the fun part!  The part that everyone I know is super excited about — the cheesecake!! Prepare the cheesecake filling by using a hand/stand mixer to blend everything together until smooth.  That’s right, just toss in the cream cheese, sugar, egg, vanilla, flour/coconut flour, coconut milk, and let your mixer do all the work! Pour even amounts of filling on top of each of your uncooked bread loafs. You don’t want to swirl it in, or tap down your pan at all. You don’t want these two layers to get too cozy!

Set loafs on the middle rack of your oven, evenly spaced, and above that water bath we prepared earlier. Bake this beauty for an hour and fifteen minutes. or until cheesecake jiggles slightly.  It should jiggle, not feel like it would pour out!  If it is still too soupy, give it another five minutes, but don’t go over that because you don’t want to over cook your cheesecake!

Allow cheesecake to cool for an hour, or until it reaches room temperature.  This will help it set more before you add the pineapple filling.  Don’t add the pineapple filling right away or you might collapse your cheesecake!

After your cheesecake is cooled, prepare the pineapple topping in a small sauce pan.  Bring pineapple, pineapple juice, sugar, and coconut milk to a boil.  Remove from heat, add low sugar pectin, stir or whisk it in to avoid clumps.  Return to the heat and boil while whisking continuously for one minute.  Remove from heat and allow to cool for fifteen minutes.  Top Cheesecake Stuffed Piña Colada bread loaves with pineapple topping.  Transfer to your refrigerator for two hours/or overnight.

Just like any other cheesecake, the steps are there, but they are easy ones, AND the time you put in is completely worth it! If you start kitchen timers and go on to do other projects in between, you will not notice any of the wait involved.  I actually allow my Cheesecake Stuffed Piña Colada Bread to set overnight so I can have a little something I shouldn’t the next morning.  Make it the night before you cheat day… you’ll thank me! Promise!

Cheesecake Stuffed Piña Colada Bread

(Makes Two Standard Loafs)

Ingredients:

• 3/4 cup Butter, softened
• 1 Cup Coconut Milk
• 1 (8 Ounce) Can Crushed Pineapple (*Drain, Reserve Juice)
• 1/4 Cup Pineapple Juice*
• 1/2 Cup Granulated Sugar
• 2 Eggs
• 1 tsp Vanilla
• 1 Cup Desiccated Coconut or Raw Coconut Flour
• 3/4 Cup Flour

Cheesecake Ingredients:

• 1 Cup (1 package) cream cheese, softened
• 1/4 Cup Granulated Sugar
• 2 Eggs
• 1/2 Teaspoon Vanilla
• 3 tbsp Flour/Fine Coconut Flour
• 1/4 Cup Coconut Milk

Pineapple Topping:

• 1/4 Cup Crushed Pineapple, drained
• 1/4 Cup Pineapple Juice
• 1/4 Cup Granulated Sugar
• 1/2 tsp Low Sugar Pectin/ or Unflavored Gelatin
• 4 Tbsp Coconut Milk

Directions:

Preheat your oven to 350 degrees. Adjust baking racks to have one in the middle, and another near the bottom of your oven. Fill a half-sheet baking pan with shallow amount of water. Set bath on the bottom rack of your oven.

Grease your loaf pan(s). Separate crushed pineapple from the juice (reserve).

In a large mixing bowl, lightly beat your eggs with a fork. Add butter, coconut milk, crushed pineapple, reserved pineapple juice, granulated sugar, vanilla, desiccated coconut/raw coconut flour, and unbleached all-purpose flour together in a medium bowl.  Fold gently, just until combined.  Divide batter between two prepared loaf pans. Set aside.

Prepare the cheesecake filling by using a hand/stand mixer to blend cream cheese, sugar, egg, vanilla, flour/coconut flour, and coconut milk.  Pour even amounts of filling on top of each of your uncooked bread loafs. (Don’t swirl, mix, or tap down the batter and filling.)

Set loafs on the middle rack of your oven (evenly spaced). Bake for 1 hour, 15 minutes. or until cheesecake jiggles slightly (it shouldn’t be soupy or firm).

Allow cheesecake to cool for 1 hour (or to room temperature.)

Prepare the pineapple topping in a small sauce pan.  Bring pineapple, pineapple juice, sugar, and coconut milk to a boil.  Remove from heat, add low sugar pectin, stirring frequently.  Return to the heat and boil while stir continuously for one minute.  Remove from heat and allow to cool for fifteen minutes.  Top Cheesecake Stuffed Piña Colada bread loaves with pineapple topping.

Transfer to your refrigerator for two hours/or overnight.

If you love this recipe, you need my Piña Colada Muffins Recipe too!

Grab it HERE!