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