The best delicious Pineapple Mac Nut Cheesecake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Pineapple Mac Nut Cheesecake recipe today!
Hello my friends, this Pineapple Mac Nut Cheesecake recipe will not disappoint, I promise! Made with simple ingredients, our Pineapple Mac Nut Cheesecake is amazingly delicious, and addictive, everyone will be asking for more Pineapple Mac Nut Cheesecake.
What Makes This Pineapple Mac Nut Cheesecake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Pineapple Mac Nut Cheesecake.
Ready to make this Pineapple Mac Nut Cheesecake Recipe? Let’s do it!
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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.
Yields
12
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