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Pineapple Mac Nut Cheesecake
Author/Submitted by:
Servings: 12
Categories:
Cakes
/
Cheesecakes
/
Desserts
Ingredients: 20
oz
Pineapple,
crushed, canned,
- unsweetened, undrained 1 1/2
c
Vanilla wafer crumbs 1/4
c
Unsalted butter,
plus two
- tablespoons, melted 1/4
c
Brown sugar,
firmly packed,
1
t
Vanilla extract 1
Egg white,
lightly beaten
16
oz
Cream cheese,
softened
2/3
c
Sugar 4
Eggs 1/4
c
Light rum 1
t
Vanilla extract 12
oz
Coconut,
grated
1/2
c
Macadamia nuts,
chopped
16
oz
Sour cream 1/4
c
Sugar,
plus 2 tablespoons
1
tb
Light rum
Directions:
Drain the pineapple, reserving 1/4 cup of the juice. Set pineapple and
juice aside.
Combine vanilla wafer crumbs, butter, brown sugar and 1 teaspoon vanilla
extract; stir well. Firmly press the crumb mixture on the bottom of a 10"
springform pan. Brush with egg white; bake at 350 degrees F. for 10
minutes. Set aside.
Beat cream cheese at medium speed of an electric mixer until light and
fluffy; gradually add 2/3 cup sugar, beating well. Add eggs, one at a time,
beating well after each addition. Stir in 1/4 cup rum and 1 teaspoon
vanilla extract. Fold in reserved pineapple, coconut and macadamia nuts.
Pour batter into prepared pan. Bake at 350 degrees F. for one hour.
Remove cheesecake from oven; increase oven temperature to 450 degrees F.
Beat sour cream at medium speed 2 minutes. Add reserved pineapple juice,
1/4 cup plus 2 tablespoons sugar, and 1 tablespoon rum; beat 1 minute.
Spread mixture on top of cheesecake. Bake at 450 degrees F. for 5 minutes.
Turn oven off. Partially open oven door and let cheesecake cool in oven
for 1 hour. Let cool to room temperature in pan on a wire rack; chill at
least 2 hours. Carefully remove sides of springform pan.
Source: America's Best Recipes, 1992 ~ Kona Kitchens, Kailua-Kona, Hawaii
~ Bill Weaver, Kona Outdoor Circle
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