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, 2/3 c Sugar
– unsweetened, undrained 4 Eggs
1 1/2 c Vanilla wafer crumbs 1/4 c Light rum
1/4 c Unsalted butter; plus two 1 ts Vanilla extract
– tablespoons, melted 12 oz Coconut; grated
1/4 c Brown sugar; firmly packed, 1/2 c Macadamia nuts; chopped
1 ts Vanilla extract 16 oz Sour cream
1 Egg white; lightly beaten 1/4 c Sugar; plus 2 tablespoons
16 oz Cream cheese; softened 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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