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Pineapple Mac Nut Cheesecake

Author/Submitted by:
Servings: 12
Categories: Cakes / Cheesecakes / Desserts

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  t  Vanilla extract
1    Egg white, lightly beaten
16  oz  Cream cheese, softened
2/3  c  Sugar
4    Eggs
1/4  c  Light rum
1  t  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

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: America's Best Recipes, 1992 ~ Kona Kitchens, Kailua-Kona, Hawaii ~ Bill Weaver, Kona Outdoor Circle

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