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Pineapple Mac Nut Cheesecake

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Recipe

 

Yield

12 servings

Prep

30 min

Cook

75 min

Ready

4 hrs
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
20 ounces pineapple, canned with juice
crushed, canned, unsweetened, undrained
1 ½ cups vanilla wafer crumbs
*
¼ cup butter
unsalted
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¼ cup brown sugar
firmly packed
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1 teaspoon vanilla extract
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1 each egg whites
lightly beaten
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16 ounces cream cheese
softened
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cup sugar
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4 large eggs
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¼ cup light rum
*
1 teaspoon vanilla extract
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12 ounces coconut
grated
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½ cup macadamia nuts
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16 ounces sour cream
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¼ cup sugar
plus 2 tablespoons
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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
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59 ml brown sugar
firmly packed
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5 ml vanilla extract
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1 each egg whites
lightly beaten
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462.4 ml/g cream cheese
softened
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158 ml sugar
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4 large eggs
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59 ml light rum
*
5 ml vanilla extract
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346.8 ml/g coconut
grated
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118 ml macadamia nuts
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462.4 ml/g sour cream
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59 ml sugar
plus 2 tablespoons
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 195g (6.9 oz)
Amount per Serving
Calories 55373% from fat
 % Daily Value *
Total Fat 45g 69%
Saturated Fat 32g 162%
Trans Fat 0g
Cholesterol 140mg 47%
Sodium 196mg 8%
Total Carbohydrate 11g 11%
Dietary Fiber 5g 20%
Sugars g
Protein 17g
Vitamin A 20% Vitamin C 9%
Calcium 10% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
 

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