Cheesecake ( pineapple macadamia nut )
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 20 | ounces | Pineapple; crushed, canned, unsweetened, undrained |
| 1½ | cup | Vanilla wafer crumbs |
| ¼ | cup | Unsalted butter; plus two tablespoons, melted |
| ¼ | cup | Brown sugar; firmly packed, |
| 1 | teaspoon | Vanilla extract |
| 1 | Egg white; lightly beaten | |
| 16 | ounces | Cream cheese; softened |
| ⅔ | cup | Sugar |
| 4 | 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 tablespoons |
| 1 | tablespoon | Light rum |
Directions
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.
Source: America's Best Recipes, 1992 ~ Kona Kitchens, Kailua-Kona, Hawaii ~ Bill Weaver, Kona Outdoor Circle