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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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Each step is easy to do and the video explains it all for you.
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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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My how to video for class lol!!!
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I became a Raw Foods Chef @ Hippocrates Health Institute w/ Dr Ann Wigmore, back in 1976. I was later re-certified & brought up-2-date by Master Chef Aris LaTham. I launched RAW SOUL-LICIOUS last year in Baltimore, MD, educating folks how medicinal foods can actually taste scrumptious! My Pineapple Cacao Cheesecake w/ Cacao Coconut Ganache is delectable! I believe in keeping cuisine nutritionally-dense, enzyme-rich & EZ 2 digest; & by using super-foods, we can ALL be OPTIMALLY HEALTHY! Come along & join us! Peace & Good Health, Jahari rawsoul-licious.com