The best delicious Pineapple Macadamia Nut Cheesecake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Pineapple Macadamia Nut Cheesecake recipe today!
Hello my friends, this Pineapple Macadamia Nut Cheesecake recipe will not disappoint, I promise! Made with simple ingredients, our Pineapple Macadamia Nut Cheesecake is amazingly delicious, and addictive, everyone will be asking for more Pineapple Macadamia Nut Cheesecake.
What Makes This Pineapple Macadamia Nut Cheesecake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Pineapple Macadamia Nut Cheesecake.
Ready to make this Pineapple Macadamia Nut Cheesecake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
20 oz Crushed pineapple; undrained
1 1/2 c Vanilla wafer crumbs
1/4 c Unsalted butter; melted plus
2 tb Unsalted butter; melted
1/4 c Brown sugar; 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 ts Sugar
1 tb Light rum
Date: Sun, 25 Feb 1996 19:35:10 EST
From: MarySpero@prodigy.com (MS MARY E SPERO)
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.
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
From the
Yields
12 Servings
Leave a Reply