Pineapple mac nut cheesecake

 
                        PINEAPPLE MAC NUT CHEESECAKE
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Cakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----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       t            Vanilla extract
    1                    Egg white -- lightly beaten
   16       oz           Cream cheese -- softened
      2/3   c            Sugar
    4                    Eggs
      1/4   c            Light rum
    1       t            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.
  
 
 
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