Pineapple mac nut cheesecake
Yield: 12 Servings MM
Ingredients:
- 20 oz Pineapple; crushed canned - unsweetened undrained
- 1 1/2 c Vanilla wafer crumbs
- 1/4 c Unsalted butter; plus two - tablespoons melted
- 1/4 c Brown sugar; firmly packed
- 1 ts Vanilla extract
- 1 Egg white; lightly beaten
- 16 oz Cream cheese; softened
- 2/3 c Sugar
- 4 Eggs
- 1/4 c Light rum
- 1 ts Vanilla extract
- 12 oz Coconut; grated
- 1/2 c Macadamia nuts; chopped
- 16 oz Sour cream
- 1/4 c Sugar; plus 2 tablespoons
- 1 tb Light rum
Instructions:
Drain the pineapple reserving 1/4 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 2/3 cup sugar beating well. Add eggs one at a time beating well after each addition. Stir in 1/4 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 1/4 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.
