pineapple macadamia nut cheesecake

Categories
Pie
Yield
12 Servings
MeasureIngredient
20 ounces Crushed pineapple; undrained
1½ cup Vanilla wafer crumbs
¼ cup Unsalted butter; melted plus
2 tablespoons Unsalted butter; melted
¼ cup Brown sugar; packed
1 teaspoon Vanilla extract
Egg white; lightly beaten
16 ounces Cream cheese; softened
⅔ cup Sugar
Eggs
¼ cup Light rum
1 teaspoon Vanilla extract
12 ounces Coconut; grated
½ cup Macadamia nuts; chopped
16 ounces Sour cream
¼ cup Sugar; plus
2 teaspoons Sugar
1 tablespoon Light rum

Date: Sun, 25 Feb 1996 19:35:10 EST From: MarySpero@... (MS MARY E SPERO) Drain the pineapple, reserving ¼ 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 ⅔ cup sugar, beating well.

Add eggs, one at a time, beating well after each addition. Stir in ¼ 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, ¼ 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.

MC-RECIPE@...

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