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How To make Pineapple Mac Nut Cheesecake
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.
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Find more Hawaiian Foods Week inspiration here: HawaiianFoodsWeek.com
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Keto Cheesecake with Macadamia Nut Crust
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Looking for a stunningly versatile dessert that will work for literally any occasion? My No Bake Cheesecake recipe is here for you. Whether you top it with fresh fruit, homemade preserves, or even store-bought chocolate or caramel sauce, this 9-ingredient basic cheesecake is the perfect creamy canvas to finish any meal with style. This no-bake cheesecake recipe is the perfect choice when you’re looking for an impressive-looking (and tasting!) treat that’s super low-lift. Whether you’re hosting a fancy dinner party or brunch, or if you’re looking for a crowd-pleasing dessert for your holiday table, you just can’t go wrong with tangy, creamy no bake cheesecake.
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Hawaiian Cheesecake Bites Recipe - Decadent Mini Cheesecakes With Pineapple On A Pecan Crust
This recipe is for the amazing Hawaiian Cheesecake - a decadent mini cheesecakes with pineapple on a pecan crust and topped with sweetened coconut flakes-. Incredibly delicious!!
this isn’t just any old plain cheesecake. This cheesecake has chunks of pineapple on a pecan crust and topped with flaked coconut.
Below you will find the ingredients of decadent dessert, but to see the full printable recipe click on the link at the top of the description:
ingredients
For Crust
1 cup all-purpose flour
1 cup pecans or walnuts
¾ cup sugar
½ cup butter, melted
For Cheesecake
16 oz cream cheese
4 tbsp sugar
4 tbsp milk
2 eggs
2 tsp vanilla
16 oz crushed pineapple, drained
1 cup flaked coconut, sweetened
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Once you've had a Macadamia Nut Pie, you'll forget you ever loved a Pecan Pie!
Get the full recipe here: