Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

--------------------------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.

Browse by categories