Pineapple Mac Nut Cheesecake Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
BARB DAY
20 ounce: Pineapple, crushed, canned, unsweetened, undrained
1 1/2 cup: Vanilla wafer crumbs,
1/4 cup: Unsalted butter, plus two tablespoons, melted
1/4 cup: Brown sugar, firmly packed,
1 tsp: Vanilla extract,
1: Egg white, lightly beaten
16 ounce: Cream cheese, softened
2/3 cup: Sugar,
4: Eggs,
1/4 cup: Light rum,
1 tsp: Vanilla extract,
12 ounce: Coconut, grated
1/2 cup: Macadamia nuts, chopped
16 ounce: Sour cream,
1/4 cup: Sugar, plus 2 tablespoons
1 tbsp: Light rum,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp