Title: Pineapple Macadamia Nut Cheesecake
Categories: Pie
Yield: 12 Servings

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

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.

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