Pineapple mac nut cheesecake

Yield: 12 servings

Measure 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

BARB DAY

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.

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