| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
Cakes |
12 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
BARB DAY
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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