Name: Pineapple Macadamia Nut Cheesecake
Ingredients: 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

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Ted Engstrom

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy, Grains		Pie	12	Servings

INGREDIENTS

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

INSTRUCTIONS

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
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From the MasterCook recipe list.  Downloaded from Glen's MM Recipe Archive,
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