Pineapple Mac Nut Cheesecake
Yield
12 servingsPrep
30 minCook
75 minReady
4 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 20 | ounces |
pineapple, canned with juice
crushed, canned, unsweetened, undrained |
|
| 1 ½ | cups |
vanilla wafer crumbs
|
* |
| ¼ | cup |
butter
unsalted |
|
| ¼ | cup |
brown sugar
firmly packed |
*
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | each |
egg whites
lightly beaten |
*
|
| 16 | ounces |
cream cheese
softened |
|
| ⅔ | cup |
sugar
|
|
| 4 | large |
eggs
|
|
| ¼ | cup |
light rum
|
* |
| 1 | teaspoon |
vanilla extract
|
|
| 12 | ounces |
coconut
grated |
|
| ½ | cup |
macadamia nuts
|
*
|
| 16 | ounces |
sour cream
|
|
| ¼ | cup |
sugar
plus 2 tablespoons |
|
| 1 | tablespoon |
light rum
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 578 | ml/g |
pineapple, canned with juice
crushed, canned, unsweetened, undrained |
|
| 355 | ml |
vanilla wafer crumbs
|
* |
| 59 | ml |
butter
unsalted |
|
| 59 | ml |
brown sugar
firmly packed |
*
|
| 5 | ml |
vanilla extract
|
|
| 1 | each |
egg whites
lightly beaten |
*
|
| 462.4 | ml/g |
cream cheese
softened |
|
| 158 | ml |
sugar
|
|
| 4 | large |
eggs
|
|
| 59 | ml |
light rum
|
* |
| 5 | ml |
vanilla extract
|
|
| 346.8 | ml/g |
coconut
grated |
|
| 118 | ml |
macadamia nuts
|
*
|
| 462.4 | ml/g |
sour cream
|
|
| 59 | ml |
sugar
plus 2 tablespoons |
|
| 15 | ml |
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 inch springform pan.
Brush with egg white; bake at 350℉ (180℃). 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℉ (180℃). for one hour.
Remove cheesecake from oven; increase oven temperature to 450℉ (230℃).
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℉ (230℃) 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.
