Pineapple mac nut cheesecake
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Pineapple mac nut cheesecake
  Pineapple    Cakes    Nuts    Cheesecakes  
Last updated 6/12/2012 12:52:21 AM. Recipe ID 14052. Report a problem with this recipe.
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      Title: Pineapple mac nut cheesecake
 Categories: Cakes
      Yield: 12 servings
 
     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
 
    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.
  




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Recipe ID 14052 (Apr 03, 2005)

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