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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BARB DAY
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 Servings
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