Pineapple macadamia nut cheesecake
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
| 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 | teaspoons | Sugar |
| 1 | tablespoon | Light rum |
Directions
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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